Beef tongue pastrami

a.william.martin

Just picked up 2.4 lb. of beef tongue, thinking about using it in the pastrami recipe on chef steps.  My big question is the brining time-I'm assuming it should be shorter than the time listed on that recipe.

DiggingDogFarm_65362

If you intend to immersion cure only, beef tongue (especially with the skin on,) takes some time because it's quite dense.

Pumping will shorten the cure time but the problem with pumping a brine heavy in brown sugar or the like is you'll get some dark spots that many folks find unsightly.