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Pickling ox tongue
Posted:
Sun Apr 20, 2008 11:06 amby hazel nixon
Hi
new to all this and happened to see a fresh ox tongue in my local butchers. As I really like tongue sandwiches, I thought I would make some enquiries as all the recipies I have found call for a pickled one not a fresh one.
How do I get it from fresh to salted/pickled?
Hazel
Posted:
Sun Apr 20, 2008 3:54 pmby johnfb
not really sure but I would guess a pickling brine as those suggested in the curing section
Posted:
Sun Apr 20, 2008 4:04 pmby Paul Kribs
Martin Blunos's recipe:....
1kg Ox Tongue
For the Brine
4 litres water
12 Black peppercorns, coarsely crushed
12 Juniper berries, coarsely crushed
small bunch Thyme
3 fresh Bay leaves
6g saltpetre
735g sea salt
500g soft dark brown sugar
Method
1. Soak the tongue in cold water overnight, changing the water occasionally.
2. To cure the ox tongue, put all the ingredients in a large pan, bring to boil and cook for 5 minutes. Leave on one side to cool before straining the liquid. Pierce the tongue in several places with a needle and steep in the brine for around 14 days.
3. Wash and drain the tongue and transfer to a large saucepan. Cover with water and bring to the boil, before reducing the heat to a simmer. Cook for 1 hour, 45 minutes, until tender.
4. Rinse the tongue under cold water for 10 minutes before removing the outer membrane.
Regards, Paul Kribs
Posted:
Sun Apr 20, 2008 6:22 pmby Oddley
NICE: Thank's paul, I keep looking for a tongue recipe. May I suggest that you use 6 g of saltpetre instead of 15 g. This recipe seems to go to equalisation, so 6 g of saltpetre will give an ingoing amount of 961 mg/Kg instead of the prescribed by Martin Blunos's of 2400 mg/Kg
johnfb PM'ed me with this post so I hope that answers your question John.
I've got to say there will be something over 11% salt and 8% sugar residual in the meat.
Posted:
Sun Apr 20, 2008 7:13 pmby johnfb
Oddley wrote:NICE: Thank's paul, I keep looking for a tongue recipe. May I suggest that you use 6 g of saltpetre instead of 15 g. This recipe seems to go to equalisation, so 6 g of saltpetre will give an ingoing amount of 961 mg/Kg instead of the prescribed by Martin Blunos's of 2400 mg/Kg
johnfb PM'ed me with this post so I hope that answers your question John.
I've got to say there will be something over 11% salt and 8% sugar residual in the meat.
Hi Oddley
Yeah answers my question.
What is the calculation for working out what amount of slatpetre to use in any given recipe. I am dreadful at math so please be gentle.
John
Posted:
Sun Apr 20, 2008 10:39 pmby Paul Kribs
Thanks Oddley
I have edited the recipe accordingly in order to avoid any confusion in the future. As a matter of interest (or not) Blunos went on to then slice and grill the tongue and served it with a caper sauce.
Regards, Paul Kribs
Posted:
Mon Apr 21, 2008 10:46 amby Oddley
I think Paul, that the tongue would be very salty, so I suppose you would have to grill it and have a sauce to go with it. If you do try it, please let us know how it came out.
Johnfb, below is the formula for an equalisation cure, taken from page 22 of the FDA PROCESSING INSPECTORS' CALCULATIONS HANDBOOK. It is for an equilibrium cure only. That is a cure that sits in the pickle long enough for all the ingredients to reach a balance.http://forum.sausagemaking.org/viewtopic.php?t=1906I have changed it to work with grams. So as an example if we use the recipe above and add together all the soluble components this will be the pickle weight.
4 litres water
6g saltpetre
735g sea salt
500g soft dark brown sugar
--------
5241g pickle weight
--------
1000g tongue weight
6g saltpetre
we have assembled all the components to do the calculation.
gram saltpetre � 1,000,000
------------------------------------------------------ = ppm
green weight (gram) meat block + gram pickle
6 � 1,000,000
----------------- = 961 mg/Kg or ppm of saltpetre
1000 + 5241
Posted:
Mon Apr 21, 2008 11:27 amby Paul Kribs
Oddley
I have no plans to cure a tongue in the near future. The diabetic consultant has 'ordered me to lose a couple of stones... and I made a quite hefty batch of brawn on saturday and the wife won't eat it.. or ox tongue.
Regards, Paul Kribs
