Cold smoked beef tongue

Salt dry beef tongues for 14 days, tightly packed in a container. Do not remove the skin, pierce the thick part. The day before the end of the salting, drain the released brine and fill the tongues with ratafia or dry white wine. We hang out for drying at a temperature not exceeding 12 degrees Celsius for a day. We place on hanging in a smoking box, making rope loops through a puncture in the tip of the tongue, and smoking intermittently – 3 sessions for 6-8 hours within 3 days. In between smoking sessions, the meat rests, airing at a temperature not higher than 12 degrees. After smoking, we place it in a chamber at a temperature of 6-8 degrees for 15-20 days.
Tongues must lose enough moisture, otherwise they will be difficult to cut and difficult to chew. Skin neat cut with a sharp knife before slicing.

COMPOSITION:

• Beef tongue – 100%
• Nitrite salt – 23 g / kg
• “Forest song” extract – 1 g / kg
• Cherry ratafia – 100 ml