Cold-Smoked Beef Tongue with Juniper Cure

Rinse the beef tongue under cold water and pat dry. Combine all ingredients and rub the cure evenly over the entire surface. Place the tongue in a vacuum bag or sealed container and cure in the refrigerator at 4 °C. Turn daily and massage any liquid back into the meat. Allow at least 1 day of curing time per cm of thickness.

Remove the tongue from the bag and soak in cold water for 12 hours, changing the water twice to remove excess salt. Pat thoroughly dry with paper towels, then hang on a smoking hook or rack at cool room temperature for 2 hours until the surface is completely dry and tacky (pellicle formation).

Keep the smoker or smoking cabinet at a maximum of 20 °C – in warmer weather, only smoke at night. Mix beech wood chips with a few crushed juniper berries and use in a cold smoke generator or maze smoker. Smoke the tongue 6-8 hours per day, then rest overnight in the refrigerator. Repeat this process 2-3 times until the surface develops a deep mahogany colour.

Wrap the smoked tongue loosely in butcher's paper and rest in the refrigerator for 1-2 days to allow the smoke and cure flavours to equalise. To serve, pour hot water over the skin to loosen it, then peel and slice thinly with a sharp knife. Vacuum-sealed, the tongue keeps in the refrigerator for up to 3 weeks.