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#276253 - 12/29/11 06:01 PM How to skin pig's tongues?
catmandoo Offline
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Registered: 08/08/06
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Loc: Hampshire Co., WV
I know this may be a little distasteful(no pun intended) for some people, but ... neither Google nor my "much older" brother have been of much assistance.

We just had a couple of steers processed at a near-by Amish butchering facility and farm. While at this farm, I discovered an absolute treasure trove of high-quality pig parts for making my sausages and luncheon meats.

After we got home with a truck full of our packaged beef, I'm now starting to figure out what to do with a big cooler full of pig parts I got at the farm. It is full of incredible pork trimmings, feet, snouts, etc., -- including a whole bunch of tongues.

I know how to deal with everything but the tongues. One thing my mother always preached was properly skinning pig tongues, or they would impart a bitter taste into whatever they were used in. Somehow, I missed, or forgot the lesson on skinning pig tongues.

In the past, I never was much concerned about this. I trimmed fresh tongues fairly liberally. But, with as many high quality tongues as I now have, and needing to trim and to vacuum pack a whole lot of them, I'd really appreciate any insight.

With all the good mid-Texas Germans, all those from within 100 miles of Chicago, St. Louis, Omaha, and Kansas City, plus all those in Pennsylvania, I figure that somebody can impart some great experience on pig tongue skinning.



Good answers will result in personal fish fileting and skinning lessons at the next Pond Boss Conference! It could even result in a gift sampler of gourmet products!

Thanks,
Ken
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#276261 - 12/29/11 06:21 PM Re: How to skin pig's tongues? [Re: catmandoo]
esshup Offline
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KEn:

This is a SWAG, but could you try blanching and quickly cooling a tongue like you would do if you wanted to skin a tomato?

I'll do some digging and see if I can come up with a concrete technique.
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#276262 - 12/29/11 06:21 PM Re: How to skin pig's tongues? [Re: catmandoo]
JKB Offline
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Registered: 12/03/09
Posts: 6692
Loc: Michigan
Pig parts are good!!!

Gonna make some HEAD CHEESE by chance???

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#276265 - 12/29/11 06:27 PM Re: How to skin pig's tongues? [Re: catmandoo]
sprkplug Offline
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Loc: Freedom, Indiana
I don't recall ever eating a hog's tongue, but I have eaten beef tongue many times when I was younger. We never skinned them cold...that is, without being cooked first.

My mother would cover the tongue with water, then heat to just below boiling, and simmer it for a long time... I think it took 3-4 hours. Then she would remove it and allow it to cool somewhat. She always made sure to skin it while it was still warm, said it was a lot harder when it was cold. I would guess hog tongue would be much the same.

A beef tongue has a...disturbing taste when the skin is left on.
_________________________
"Forget pounds and ounces, I'm figuring displacement!"

If we accept that: MBG(+)FGSF(=)HBG(F1)
And we surmise that: BG(>)HBG(F1) while GSF(<)HBG(F1)
Would it hold true that: HBG(F1)(+)AM500(x)q.d.(=)1.5lbGRWT?
PB answer: It depends.

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#276267 - 12/29/11 06:30 PM Re: How to skin pig's tongues? [Re: sprkplug]
jludwig Offline


Registered: 05/14/11
Posts: 1379
Loc: Central Kansas
Ken, maybe you should try this method at this website:

http://www.ehow.com/how_8497802_cook-pig-tongues.html

Apparently the skin comes off easier if you cook it first.

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#276268 - 12/29/11 06:32 PM Re: How to skin pig's tongues? [Re: esshup]
esshup Offline
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ehow:

1
Rinse the tongue under cold running water. Place it in a pot and cover it with cold water. Place the pot on a burner over moderately high heat.

2
Add the bay leaf, onion, salt, pepper, garlic or other seasonings as desired. Bring the water almost to a boil. Reduce the heat and allow the tongue to simmer until very tender, approximately 1 1/2 to 2 hours. Test with the tip of a sharp knife blade.

3
Cool the tongue in its cooking liquid for at least 1 hour, or overnight. Remove it from the cooking liquid, which can be discarded. Use the tip of a sharp knife to cut through the tongue's skin, from tip to root.

4
Peel the skin from the tongue, just as if you were peeling an orange. Feel the root of the tongue with your fingers to locate any areas of tough gristle. Trim these off.

Home Cooking:
Like beef tongue, cook them in a generous amount of water till tender. Let them cool a bit, skin, and chill.

JamieOliver.com:
1. Clean and wash tongues thoroughly.
2. Blanch in boiling water.
3. Scrape skin with the back of a knife.
4. Boil in water and vinegar for 15 minutes.
5. Discard liquid.
6. Add water just enough to cover and boil to remove vinegar odor.

Ken, just about every place that I could find said to cook them until tender, let cool then skin. The cook until tender could take anywhere from 2-6 hours. Some suggested pressure cooking them, but no time nor pressure was given.


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#276271 - 12/29/11 06:53 PM Re: How to skin pig's tongues? [Re: sprkplug]
Pond Scum Offline


Registered: 12/22/11
Posts: 27
Loc: Near Owen Sound, ON, Canada
Not sure if there's to much for the tongue here (I didn't want to read threw it all :P ) But this link seemed pretty informative...

http://www.thepigsite.com/articles/600/processing-a-pig-for-meat
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#276282 - 12/29/11 09:21 PM Re: How to skin pig's tongues? [Re: Pond Scum]
sprkplug Offline
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Registered: 06/02/08
Posts: 6298
Loc: Freedom, Indiana
I also remember scrubbing the tongues first, with some kind of brush that we had just for that purpose... I don't know if that was a cleanliness measure, or if it had some bearing on making the skin removal easier.

To this very day, I still do not care for beef tongue. You've had liver and onions? At my house it wasn't always liver.... Yeeeccch sick
_________________________
"Forget pounds and ounces, I'm figuring displacement!"

If we accept that: MBG(+)FGSF(=)HBG(F1)
And we surmise that: BG(>)HBG(F1) while GSF(<)HBG(F1)
Would it hold true that: HBG(F1)(+)AM500(x)q.d.(=)1.5lbGRWT?
PB answer: It depends.

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#276296 - 12/29/11 10:01 PM Re: How to skin pig's tongues? [Re: sprkplug]
Sunil Offline
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Registered: 09/03/03
Posts: 10922
Loc: Somerset, PA
"Good answers will result in personal fish fileting and skinning lessons at the next Pond Boss Conference! It could even result in a gift sampler of gourmet products!"

That's enough for me!

You have to file the skin off after freezing the tongue overnight. If you don't have time to freeze the tongue, you can spritz it with kerosene and use sandpaper to wipe off the skin.

That's what my dry cleaner told me, anyways.
_________________________
Excerpt from Brad Taylor's "Ghosts of War:"
"It was the difference between involvement and commitment, like ham and eggs. The chicken was involved, but the pig was committed."


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#276303 - 12/29/11 11:07 PM Re: How to skin pig's tongues? [Re: Sunil]
blair5002 Offline
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Registered: 07/14/08
Posts: 693
Loc: Sask, Canada
I like Sunils strategy. Dragging it behind your vehicle down the highway but don't over do it 60mph x 30 seconds / 1inch of tounge is the recipe I found. You can do it on your way home while they are fresh and several at a time. Or beltsander with 80 grit.
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#276319 - 12/30/11 04:53 AM Re: How to skin pig's tongues? [Re: blair5002]
Dave Davidson1 Offline
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Registered: 01/04/06
Posts: 12431
Loc: Hurst & Bowie, Texas
Let a cat lick it for awhile. Make sure it is a disposable cat.
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#276326 - 12/30/11 07:18 AM Re: How to skin pig's tongues? [Re: Dave Davidson1]
catmandoo Offline
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Registered: 08/08/06
Posts: 5445
Loc: Hampshire Co., WV
Well! I'm glad I've got a bunch of tongues. I'll have to see which techniques work best.

Quote:
Pig parts are good!!!

Gonna make some HEAD CHEESE by chance???


You nailed it. It should be ready for New Year's Eve.

I like Sunil's ideas, but I'm afraid I'd have flammable headcheese if I couldn't get all the kerosene out. But, that might be great feature -- syylta flambeau!

Blair's idea might have worked if I'd have done it when we left the farm. But trying to do it around here would be pretty hard. Getting up to 60 mph on these crooked dirt roads would probably get me arrested. They'd figure I was moving moonshine. Plus I'd have to figure out to get the gravel and mud out of them.

The posting by Scott about treating them like tomatoes sounds like the best possibility. I'm going to try that one. As was mentioned, most suggestions require cooking them first. I don't want to cook them until after they have been "cured."

I hadn't thought about the cat trick. I've got two lazy cats, and one of them likes to sit on the back of my EZ chair when I'm in it. She has just about licked all the hair off my head. I'm just wondering why the cat should be disposable?? That cat eats just everything else, including the plastic needles off our fake Christmas tree.

Thanks all.
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#276329 - 12/30/11 08:14 AM Re: How to skin pig's tongues? [Re: catmandoo]
Bob Lusk Offline
Editor, Pond Boss Magazine
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Registered: 04/10/02
Posts: 2770
Loc: Whitesboro, Texas
Don't taste animal parts that can taste you back.
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#276332 - 12/30/11 09:08 AM Re: How to skin pig's tongues? [Re: Bob Lusk]
Sunil Offline
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Registered: 09/03/03
Posts: 10922
Loc: Somerset, PA
"Let a cat lick it for awhile. Make sure it is a disposable cat."

That's how one of my buddies shaves....he puts some milk on his cheeks and lets the cat lick it off.
_________________________
Excerpt from Brad Taylor's "Ghosts of War:"
"It was the difference between involvement and commitment, like ham and eggs. The chicken was involved, but the pig was committed."


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#276350 - 12/30/11 02:01 PM Re: How to skin pig's tongues? [Re: Sunil]
esshup Offline
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Registered: 01/26/09
Posts: 23254
Loc: Grovertown, Indiana
Ken, if blanching it doesn't work, what about holding it over an open flame for a short while until the skin bubbles a bit? Like cooking a hotdog over an open fire. You might be able to do it over a gas burner on the stove or something like that. I know you'd be cooking the outside a little, but other than that, I'm flat out of ideas.

At least you've got some to experiment with!
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#276445 - 01/01/12 07:39 AM Re: How to skin pig's tongues? [Re: esshup]
catmandoo Offline
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Registered: 08/08/06
Posts: 5445
Loc: Hampshire Co., WV
Thanks all. This batch turned out fantastic.

I got most of the skin off before I cut them up, brined them, and then cooked them. It was kind of like peeling rutabagas. What little was left, I got off after the I cooked them.



Lots of good salami, pastrami, and sausage treats to to share with friends and family.
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#276468 - 01/01/12 11:22 AM Re: How to skin pig's tongues? [Re: catmandoo]
FullCircleTx Offline


Registered: 06/26/11
Posts: 124
Loc: Central Texas
Did you end up flash blanching them first or using an open flame?

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#276469 - 01/01/12 11:29 AM Re: How to skin pig's tongues? [Re: FullCircleTx]
catmandoo Offline
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Registered: 08/08/06
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Loc: Hampshire Co., WV
Originally Posted By: FullCircleTx
Did you end up flash blanching them first or using an open flame?


I'm not sure I could get past the sight and smell of burning tongue flesh.

I just used a filet knife to trim all the skin off this time. But, I think that took way too much meat.

Next batch will be done by "flash blanching."

I only made two pounds. Most of it is already gone.
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#276472 - 01/01/12 11:38 AM Re: How to skin pig's tongues? [Re: catmandoo]
FullCircleTx Offline


Registered: 06/26/11
Posts: 124
Loc: Central Texas
I'm not surprised that it is almost gone - looks quite tasty. Will you update when you "flash blanch" and let us know how that worked?

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#276500 - 01/01/12 06:59 PM Re: How to skin pig's tongues? [Re: catmandoo]
JKB Offline
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Registered: 12/03/09
Posts: 6692
Loc: Michigan
Originally Posted By: catmandoo
Thanks all. This batch turned out fantastic.

I got most of the skin off before I cut them up, brined them, and then cooked them. It was kind of like peeling rutabagas. What little was left, I got off after the I cooked them.



Lots of good salami, pastrami, and sausage treats to to share with friends and family.


Looks really good Ken!!!

I got my fix yesterday. Head Cheese on crackers with spinach dip topping.

What is really good is piling on a layer over chips with some minced Anaheim Chile's, then topping with your favorite cheese for some really good chips-n-cheese.

Call me crazy, but the guy's at the local meat market are going to try the chips-n-head cheese.

Some people eat bugs shocked

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