Smoked Beef Tongue

Name: Geräucherte Rinderzunge
Total time: 5 h
Ingredients: 35 g Nitritpökelsalz (NPS 0,4-0,5 %); 10 g Zucker; 4 g Schwarze Pfefferkörner; 3 g Wacholderbeeren; 2 Stück Lorbeerblätter; 5 g Knoblauch; 1000 ml Wasser (für Lake)

BrineBeefHot SmokingHard5-7 hrs (excluding curing time)72-75 °C110-120 °CBeech + Alder

Beef tongue is first cured in a brine to enhance flavor and preservation, then hot-smoked. The result is a tender, savory meat with a pronounced smoke note that can be enjoyed hot or cold. The skin is easily peeled off after smoking.

Ingredients(for 1 kg)

Curing salt (NPS 0.4-0.5%)35 g

Sugar10 g

Black peppercorns4 g

Juniper berries3 g

Bay leaves2 Stück

Garlic5 g

Water (for brine)1000 ml

Instructions

Curing

5-7 days

Bring brine of water, curing salt, sugar and spices to a boil, let cool. Fully submerge beef tongue in the brine (weigh down), cure in the refrigerator at 4-6 °C.

Preparation

2 hrs

Remove tongue from brine, rinse with cold water and pat dry. Place on a rack at room temperature for 2 hours to dry so the smoke adheres better.

Smoking

5-7 hrs

Set smoker to 110-120 °C, add beech and alder wood. Place tongue on the grate and smoke until a core temperature of 72-75 °C is reached. Peel off skin after smoking.

Pro Tip

Immediately after smoking, briefly dip the tongue in hot water – this allows the skin to be peeled off quickly and cleanly without damaging the meat.

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