How to Cure Beef Tongues

Cut the tongues out of the heads as soon as possible.

With warm water and a stiff brush, scrub off all the slime and dirt.

Hang the tongues up in a cooler on a hook at the gullet, so they become thick instead of long and thin.

Let them hang for at least 24 hours in a cooler.

When the tongues are thoroughly chilled and firm, cut off the surplus fat. Square the tongues at the gullet by trimming off all ragged pieces.

Put the tongues into a strong common salt brine to bleach them. Leave the tongues in this brine for 10 to 20 hours.

Take the tongues out of the brine and rub the slime off them and out of the gullet. Rub the gullet with dry salt.

If only a few tongues are to be cured, make a barrel of pickle: for every 5 gallons of water, add 1 lb. of Freeze-Em-Pickle, 2 lbs. of pure granulated sugar, and 7 lbs. of common salt. Throw the tongues into the barrel of pickle.

For packing in tierces, weigh out 285 lbs. of tongues. Mix together in a box or tub 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best granulated sugar, and 21 lbs. of salt. Rub each tongue with some of this mixture and pack as loosely as possible in the tierce, using about half the mixture for rubbing and the other half for making the brine.

Dissolve the balance of the mixture in about 14 gallons of water and pour over the tongues. If the tierce holds more, add enough cold water to cover all the meat. If the tierces are to be headed up, put the heads in and pour the brine through the bung hole.

Overhaul the tongues the same number of times as hams and shoulders, in the same manner.

Let the tongues cure for 50 to 60 days for a proper flavor.