brining/sous vide cooking time for pork tongue

ben_poulton_122856

hi i was just wondering if anyone would be able to give me a sous vide cooking time for pork tongue and if it would be best to cook the tongue in a fresh brine?

Thankyou.

Tim_Sutherland_52834

68°C/12 hr is a good start for a firm tongue. I usually corn my tongues before hand as a corned beef tongue is much better than corned brisket. A pork tongue I would put in an equilibrium brine for 24 hrs before cooking.