HOW TO MAKE CURED SMOKED BEEF TONGUE ( Lengua , lingua salmistrata , lingua defumada)

I’m an Italian chef Ted from Italy Imoved all the way to Texas to work forthe very best barbecue restaurant inbusiness to master the craft of barbecuenow I’ll teach barbecue worldwide myname is Max and this is sexy cannibal[Music]hit the bottom and subscribe lots ofbarbecue to talk about ittoday’s recipe will be pastrami beachtank the most beef tongue they ever cookin one service was back at the churroscada in san paulo brazil i did had anamazing crew that helped me out for thatevent we went Texas Italian style weseason the beef tongue with somecantagalo seasoning salt and pepper andwe serve our beef tongue on a bed ofpolenta in Texas chili but now enoughtalking let’s go back in the kitchen andstart injecting our beef tongue thebrine that we’re going to use is made ofone gallon of water ten teaspoon ofPrague one curing salt one cup and aquarter of salt one cup of sugar and twocup of brown sugar three four cloves ofgarlic and about a quarter cup ofpickling spice the procedure on how tomake the brine is exactly the same onethat I use for the video one daypastrami I’m gonna leave a link abovebut I also wanna leave a link below downin the description once the tank isinjected we’ll do the rest for a coupleof days in the refrigerator after thatwe wash our tongue truly with somevinegar and some water we are now readyto boil our tank we’re doing this stepfor two reason number one is to be ableto peel the skin of the tongue numbertwo is to tenderize the meatusually at the same time needed to beable to peel the skin is the same one tocook truly the meat in the boilingprocess you should be able to poke themeat with a fork and see if we come outeasily we trim a little bit the edgesand from this point on we have ourcorned beef tank we can put in arefrigerator slice cold and will begreat if instead we decided to go Texasstyle we’re going to do a seasoning of60 percent black pepper 40 percent salta little bit of mustard with mock fortwo hours at 250 an hour an hour and ahalf at 270 and this is what we’re gonnahave but today I’m gonna do somethingdifferent I’m gonna smoke the beef tanga200 degrees for four hours or beefdangle on a wonderful beauty the reviewof the beauties just check the linkabove after for our two hundred degreesour beef tongue gonna look like that ifat that point the beef tongue has a nicecollar but still feel a little bit softwe can give an extra hour in foil at 260270 degreesfor finishing are you gonna use a sortof glaze made of a little bit ofbarbecue sauce and blackstrap molassesI’ll put the tank back into the pit forabout 10-15 minutes just for the glazeto dry up to go with our tongue ourgonna make a personally about Gatorsauce we need the one bunch of parsleyforeign Chaves one avocado a little bitof ginger a little bit of garlic littlebit of salt quarter cup of olive oil insome bread soaked into white vinegarcouplers last will be enough few secondsin a blender and voilabut now it’s time to slice our beeftongue and they’ll be all for todaydon’t forget to subscribe to my channelyou can also follow me on Facebook andInstagram are sexy kinda bpq and I’llsee you soon ciao[Music]