Mix the tongues with the cure, then allow to rest in the refrigerator for 4 days, turning daily.
After the 4 days are up, rinse the tongues, then cold or hot smoke (not too hot, the tongues shouldn’t cook too much). After smoking the tongues, braise them with the liquid or stock and vegetables in covered pan in the oven at 325 °F for 1.5 hours, or until fork tender.
Cool the tongues to room temperature, then peel, wrap tightly in plastic, label, date and refrigerate. The tongues can be frozen or will keep for one week if properly refrigerated.