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To Cure Tongues II

To Cure Tongues II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of curing beef tongues with a strong brine of salt, saltpetre and sugar prior to boiling the tongue prior to smoking for storage. The full recipe is presented here and I hope you enjoy this classic British version of: To Cure Tongues II.

prep time

30 minutes

cook time

5 weeks

Total Time:

5 weeks

Serves:

10

Rating:

Tags : Beef RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

TO CURE TONGUES.

II.
675. INGREDIENTS.—9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered saltpetre.

Mode.—Rub the above ingredients well into the tongues, and keep them in this curing mixture for 2 months, turning them every day. Drain them from the pickle, cover with brown paper, and have them smoked for about 3 weeks.

Time.—The tongues to remain in pickle 2 months; to be smoked 3 weeks.

Sufficient.—The above quantity of brine sufficient for 12 tongues, of 5 lbs. each.

Seasonable at any time.

Modern Redaction

Ingredients:

4 tongues (about 2.25kg apiece)
1kg salt
60g sugar
68g powdered saltpetre

Method:

Combine the salt, sugar and saltpetre in a bowl. Rub this mixture thoroughly into the tongues then place in a non-reactive dish, scatter any remaining brine over them cover with clingfilm and refrigerate. Keep in the refrigerator for up to 3 weeks, turning every day and rubbing with any of the excess brine.

Smoke the tongues before use. They can either be cold smoked for several weeks, or can be hot smoked. Freeze after smoking. (See the article on making a home-made cold smoker for ideas on how to simply create your own smoker.)

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.