Pickled tongue recipe redux

[Guest guest]

Well, I found a pickled tongue recipe that's quite similar to an NT-style

pickling, but I'm not quite sure how to adapt it. It calls for a little

brown sugar, which I presume I can replace with honey. It calls for a lot

of salt -- presumably by using whey, I cut the salt down to a couple

tablespoons... right? And it calls for cooking the tongue first, which I

don't want to do. Any advice?

Here's the recipe, which is from

http://recipes.alastra.com/preserving-meats/default.html -- a treasure

trove of recipes, many adaptable!

4-pound tongue brisket of beef

1/4 cup large-grained kosher salt

1 teaspoon freshly ground pepper

2 teaspoons ground ginger

1/2 teaspoon ground cloves

2 bay leaves, crumbled

1 tablespoon brown sugar

1/8 teaspoon nutmeg

1/8 teaspoon paprika

3 cloves garlic, minced

1 tablespoon saltpeter (optional) can be found in pharmacies

1/2 cup warm water

Wash and remove most of the fat from the tongue or brisket. Mix

together all the spices and the garlic and rub well into the brisket.

Dissolve the salt peter in the warm water and pour over the meat.

Place in a large, nonmetal container. Weight the meat down with a

stone or brick and cover it with plastic wrap or aluminum foil.

(You can also place the ingredients in a plastic bag and weight it

down.) Refrigerate for 10 days to 2 weeks. Turn the meat every 2

to 3 days.

Place the meat in a large pot of cold water. Bring to a boil and

throw away the water. Repeat 3 times.

Cover with cold again, bring to a boil, and cook over low heat,

covered, for about 2 hours or until tender. If cooking tongue, peel

off the skin while still warm. Cool, slice thin, and place on a

platter. Serve with mustard or horseradish.

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