Beef Tongues (Curing Method)

Ingredients

• Tongue, 7 to 8 lbs.
• saltpetre, 1 oz.
• black pepper, 1 oz.
• sugar, 2 oz.
• juniper-berries, 3 oz.
• Bay salt, 8 oz.
• treacle, ½ lb.

Method

1. 1

   Rub the tongue with salt and let it drain overnight.

2. 2

   Mix saltpetre, sugar, and black pepper, rub onto the tongue, and add bruised juniper-berries.

3. 3

   After two days, add bay salt.

4. 4

   After three more days, pour on treacle and let it pickle for a fortnight.

5. 5

   Then hang to drain and smoke for two to three weeks.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 197. The excerpt below is the record exactly as published.

Tongue, 7 to 8 lbs. ; saltpetre, 1 oz. ; black pepper, l oz. ; sugar, 2 oz. ; juniper-berries, 3 oz. : 2 days. Bay salt, 8 oz. : 3 days. Treacle, £ lb.

Cook this with the app: pantry check, scaling, and the assistant.