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
