Pork Tongue Preparation

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Rick
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Pork Tongue Preparation

Post by Rick » Sat Dec 14, 2019 20:29

When reviewing recipes that use pork tongues, it talks about blanching or simmering the tongues followed by removing the skin. Well, my experience with pork tongues finds that they're pretty small and the amount of time spent removing the small amount of skin is pretty time consuming. They're certainly not like a nice sized beef tongue where removing the tough skin is a simple task.
So I'd like to ask those of you who do use pork tongue on a regular basis, is there a specific method to your madness for removing the skin on the tongue? Or is this a process you just skip over when using them?
Thanks
Cabonaia
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Re: Pork Tongue Preparation

Post by Cabonaia » Sat Dec 21, 2019 07:26

Hi Rick - I save them whenever I'm processing my own pigs. I'll put them in a head cheese, liver sausage, lunch meat, or breakfast sausage. Or I'll cook and eat them as-is. Delicious! I don't bother trying to remove the skin. Maybe on really big ones it matters? It's never been a problem for me.

Cheers,
Jeff
Rick
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Re: Pork Tongue Preparation

Post by Rick » Sun Dec 22, 2019 18:03

Thank you Cabonaia for your reply.
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