Pork Tongues
Ingredients
Directions
Cure
Rub the pork tongues with coarse sea salt, similar to that used for beef tongues.
Lay the tongues side by side in a vat and keep them under pressure with wooden boards and a stone.
Every two days, turn the tongues over and add a small amount of the same prepared salt.
After about twelve days, the tongues will be salted enough.
Cook and can
Wash and cook the tongues as you would beef tongues.
Pack the cooked tongues in proper-sized tins or glass jars.
Process 1 lb. cans or jars for 1 hour and 20 minutes at 235°F (113°C).
Process 2 lb. cans or jars for 2 hours and 10 minutes at 235°F (113°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pork tongues
- Main protein that is cured, cooked and then preserved in the jar or can.
- Coarse sea salt
- Draws out moisture and seasons the meat during the long curing period, preserving it.
The step that matters
Turning and salting every two days during the cure. Salt must penetrate evenly through the thick muscle. Turning the tongues and adding more salt keeps the cure uniform, so no area stays under-salted and vulnerable to spoilage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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