Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - Lingue Salmistrate
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Lingue Salmistrate

 Post Reply Post Reply
Author
Message
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 422
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Topic: Lingue Salmistrate
    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.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.