Number Served: 4-6
1 buffalo tongue (about 2 pounds)
1 teaspoon peppercorns
2 teaspoons sea salt
2 teaspoons white sugar
1 1/2 teaspoon fresh ground ginger or 1 teaspoon dried ginger
2 bay leaves
2 teaspoons dried Thai peppers
1 teaspoon dried onion flakes or 1/2 medium diced onion
1 teaspoon whole cloves
Clean and dry tongue.
Coat tongue with light application of sea salt and white sugar
Let it rest for at least one hour
Place tongue in smoker, smoke lightly by heating the wood chips to smoking and then turn off the smoker's element or remove the heat source until the smoke condenses on the tongue. Do this until you have the desired concentration, usually three cycles of smoke application.
Put tongue (1 or 2) into a slow cooker with enough water to cover (1 to 2 quarts)
Mix in remaining ingredients and slow cook for 5 - 6 hours.
Cool and remove external skin and saliva glands.
Return to cooled broth for at least 2 hours.
Remove from broth and keep meat refrigerated until ready to serve.
Slice across the tongue into desired thickness for hors d'oeuvres or sandwiches.
Compliment with horseradish or light mustard.
Notes & Variations:
Contributor: John Hall, RRGC