JE Anderson extrapolated from data available...

How did the tongue turn out?

Good to Excellent, simply not enough of it....

Cleaned it up, then into a marinade of sour red wine and salt for a couple
of days, then wrapped it in bacon. Slow smoked at about 160F for about 5
hours. Removed bacon and used it as a flvoring for beans. Chilled, sliced
tongue paper thin, served with mustard sauce.



Did you brine it
> first? I have only ever experience corned tongue which I enjoyed
> greatly. Buffalo do spend a lot of time roaming up here as well and I
> imagine a great portion of the carcass goes for stewed or braised
> product than on a steer. I grew up relatively poor and am used to
> eating cheaper cuts and lots of braised or boiled beef, perhaps that
> is why I prefer buffalo now...

>
> Thanks for the clarification on your market prices.
>

We grew up on grass fed "ranch beef", the best of which came from my
Uncle's down on the Gulf Coastal Plain where the pasture's pretty salty,
and the beef doesn't have the sweet taste that corn gives it. The reason
for "Chili", "chicken fried steak", etc., the traditional recipes, was that
not much of the beef was tender enough to grill/broild.

TMO