Cured tongue
Cured tongue is a cured and smoked product made from tongue as the innards of animals, mostly domestic pigs , domestic cattle and veal . As meat products , they are consumed both as a stand-alone meal and as an ingredient in sausages and meat products.
In preparation, the tongue is freed from adhering connective tissue and parts of the animal's head and throat . When preparing several tongues, these are pressed into shape so that they get an elongated shape. Both wet curing and spray curing are common. Depending on the type of meat and weight, this takes 12 to 72 hours. Then the tongue is watered. Cooking takes place in hot steam, water or other cooking liquids such as broth or stock . After cooking, the tongue is removed.
Cured tongues prepared in this way are typically used for tongue sausage , tongue blood sausage or tongue in aspic . Some of them also is among the meats for a meat platter . For smoked cured tongue , the tongues are cold-smoked for 6 hours after curing and then cooked.
Individual evidence
- ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .