Smoked tongue where to buy

Discover brand world of Naturafarm. Average rating: 2. Add to cart. Check availability in store without guarantee. Product information Ratings 3 Store locator Product information Labels. Freshness guarantee Keeps for at least 7 days after receipt. Country of production Switzerland. Note Enjoy safely. Identification mark CH Article number Supplier Coop P. Miscellaneous Vor dem Verzehr erhitzen. Search for store Branch locator. My favourites. This search will check the item's availability at Coop supermarkets and megastores in your locality.

Open now. Only show stores where the item is in stock. List Map. Item available. Item unavailable. Load more stores. Item is available. Show details. All opening times. Similar products. Average rating: 3. We use cookies. Find out more about our cookie policy here. Corned Beef Smoked Ox Tongue. In stock. Select quantity 1 2 3 4 Other 5 6 7 8 9. Share Share Tweet Pin it. Suitable for freezing Delivered fresh Grass-fed Native breed.

Product description We take our outstanding Corned Beef Ox Tongue to the next level with a light smoke. Ingredients Grass-fed beef, coarse sea salt, unrefined brown sugar, preservatives sodium nitrate, sodium nitrite.

Preparation It is very important to pierce the tongue thoroughly. To get even better cure penetration, slice some of the skin off the top of the tongue where the tongue has the most bulk. Removal of some of the skin in this area will greatly improve the cure penetration. Weigh the tongue. Prepare, calculate, and measure the required amount of curing mixture. Place the tongue in a curing container having a tight-fitting lid. Sprinkle on the curing mixture, and rub the meat well to ensure uniform distribution of the cure.

Cut the required amount of bay leaf into very thin strips scissors work well for this. Sprinkle the bay leaf strips on the tongue, and rub again. Cover, and refrigerate the tongue.

Overhaul the tongue after about 12 hours of curing rub the tongue to redistribute the cure. When it is being overhauled, re-apply any juices that may have oozed from the meat. Overhaul the tongue once a day for the first week, and then overhaul it every other day until the required curing time has elapsed.

Cooking — Option 1 Rinse the cured tongue very well in lukewarm water. Put it in a sturdy and watertight plastic bag two plastic bags, one inside the other, are even better. Remove as much air as possible. Make sure that the tongue is pressed below the surface of the hot water. The longer time will result in a very tender product; the shorter time will produce a tongue with a little more resistance to the bite. Open the plastic bag s , and drain the tongue in a colander juice from the cooked tongue will have accumulated in the plastic bag — this juice may be discarded.

Skin the tongue, and trim the root the underside with a sharp knife. Because the tongue has been cooked, the skin can now be pealed or sliced off easily.

Rinse and drain again. When slicing off the skin, you will notice that the tongue is a beautiful maroon color, even though it is fully cooked.