Curing and smoking - a trip into the past
Fast-forward fifteen or more years to the present: I am a much more experienced cook, practised at basic curing, and with a much expanded internet at my fingertips. Even so, I still have found no detailed recipe for the specific cured and smoked tongue dish I'm seeking. I am no longer daunted by this, though, and set about recreating a product that Mason and Brown suggest hasn't been seen in living memory. At least nobody can tell me I got it wrong, then. The tongue is dry-cured, first with sugar, then with salt, then pickled in a sweet, beer brine and finally smoked. After much research, I managed to piece together a process I was confident would work.