Courtesy of Phillipa Lack ,Cheyenne WY
3 garlic cloves , minced
1 ½ tsp saltpeter or 3 ½ tablespoons Insta Cure #1
¼ tsp cayenne
¼ tsp mace
½ tsp ground cloves
2 bay leaves, crumbled
2 tsp ground ginger
1 tsp crushed black pepper
1 TBsp brown sugar
4 lb beef or bison tongue
3 Tbsp pickling salt
½ cup warm water
Directions: Combine the salt, sugar, spices, and garlic, and rub the mixture well into the meat. Put the meat into a non reactive container.
Dissolve the saltpeter in the warm water. Pour the water over the tongue; cover the tongue with a plate that fits inside the container, and weight it down with a large, well washed stone or water filled jug. Cover the container, and refrigerate it for 10-14 days, turning the tongue every two to three days.
When you are ready to cook the tongue, put it into a large pot, cover it with cold water, bring the water to a boil, and drain the tongue. Repeat this process three times, using fresh water each time. Then cover tongue with cold water again and bring the water to a boil. Reduce the heat, and simmer the tongue for about two hours, or until it is tender.
Remove the tongue from the cooking water. Let it cool just a little and peel off the skin. Slice the tongue immediately. Serve with horseradish or grainy mustard.