Smoked Pork Tongue

Name: Geräucherte Schweinezunge
Total time: 4 h
Ingredients: 35 g Nitritpökelsalz (NPS); 500 ml Wasser (für Lake); 5 g Zucker; 3 g Schwarzer Pfeffer, ganz; 3 g Wacholderbeeren; 2 g Lorbeerblätter; 1 g Nelken, ganz

BrinePorkHot SmokingMedium4-6 hrs75-78 °C100-115 °CBeech + Alder

Smoked pork tongue is a traditional delicacy created through thorough curing and gentle hot smoking. The tender tongue meat deeply absorbs the brine flavors and is refined by smoking with a fine, savory note. It can be served hot or cold and is excellent for cold cuts and rustic snacks.

Ingredients(for 1 kg)

Curing Salt (NPS)35 g

Water (for brine)500 ml

Sugar5 g

Black pepper, whole3 g

Juniper berries3 g

Bay leaves2 g

Cloves, whole1 g

Instructions

Curing

4-7 days

Dissolve NPS, sugar, and spices in water. Fully submerge the tongue in the brine, weigh it down, and cure at 4-6 °C. Turn daily.

Drying

12 hours

Remove the tongue from the brine, rinse cold, and pat thoroughly dry. Air-dry overnight on a rack in the refrigerator.

Hot Smoking

4-6 hours

Heat smoker to 100-115 °C. Add beech and alder wood. Smoke the tongue to a core temperature of 75-78 °C. Regularly add wood for consistent smoke.

Peeling & Resting

10-15 minutes

Briefly dip the hot tongue in cold water, then peel the skin starting from the tip. Rest for 10 minutes afterward.

Pro Tip

The skin of the tongue peels off most easily after smoking and briefly cooling in a water bath. Do not wait too long, as the skin re-adheres when it cools completely.

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