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

Prep Time30 mins
Cook Time2 hrs
Brining Time4 d
Course: Appetizer, Snack
Cuisine: American
Keyword: Goat, Goat Tongue, Lamb, Offal


For the brine

  • 1/2 gallon water
  • 1/2 cup salt
  • 1/8 cup pickling spices optional
  • 1 T pink salt
  • 1/1 lb brown sugar
  • Up to ten lbs tongues
  • For finishing and braising
  • 1 tablespoon pickling spices optional
  • 1 bulb garlic halved
  • 4 cups large diced carrot onion, celery,
  • Water to cover


  • For the brine, toast the spices, then combine with the water, sugar, and salt and bring to a boil. Chill the brine, then submerge the tongues in it for 4 days.
  • After five days, remove the tongues from the brine, smoke for an hour at about 150-200 °F or longer at a lower temperature, then cover with water add the vegetables and spices and simmer until very tender, about 2.5 hours.
  • Cool the tongues in the liquid, strain the liquid and discard. Peel the tongues, wrap tightly in plastic, label, date, and reserve until needed. Freeze if keeping over one week.