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Cured, Smoked, Lamb or Goat Tongues (Dry Cure Method) - Print
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Cured, Smoked, Lamb or Goat Tongues (Dry Cure Method)

Prep Time15 mins
Cook Time2 hrs
Curing Time4 d
Course: Appetizer, Snack
Cuisine: American
Keyword: Goat, Goat Tongue, Lamb, Offal


  • 1.5 lb lamb or goat tongues roughly 5-6 tongues depending on size
  • 30 grams salt
  • 3 grams pink salt
  • 20 grams brown sugar
  • Smoking and braising the tongues
  • 1 tablespoon pickling spices optional
  • A couple cloves of garlic lightly crushed
  • 2 cups large diced carrot onion, celery,
  • Stock or water to cover


  • 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.