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Lingue Salmistrate

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Chef's Apprentice
Chef's Apprentice

Joined: 10 October 2014
Location: Calgary
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    Posted: 03 May 2018 at 11:27
Cured Cow Tongues- Corned Beef Style
5 cows Tongues
1 glass Fresh Rosemary Leaves
1 glass fresh Salvia Leaves
3 Walnuts Shelled
10 Bay Leaves
5 cloves of Garlic
1 Fist of Salt per Tongue
A few whole Cloves
2 Cinnamon Sticks
1/4 Tsp Salt Peter

Mix all ingredients and toss with the tongues in a large crock or stainless Steel Pot in the fridge or cool place for 20-30 days, turning meat every 2nd day.

Boil tongues until cooked approx. 1 hour. Let cool-discard the peel. Refrigerate and slice thinly as you would salami.

Recipe as written by close family friends who just published the Morrone family cookbook in honour of their mother who came to Canada in the 1950's

I would proceed as written, but sub out the Saltpetre with 3g of Cure #1 per kg of Tongue
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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