Old Arkansawyer
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- Oct 25, 2015
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My folks butchered every fall and did not waste anything. I preferred the homemade mince meat to head cheese. I remember the morning after we butchered a hog we had fried tenderloin, biscuits and what my dad called redeye gravy.
Today I am the family meat smoker and usually receive free beef tongues which I slow smoke in my backyard pit. I put a rub on the whole tongue and let set overnight. When the meat is done the muscle slips out of the outer rind and taste somewhat like smoked spam. Some do not care for the smoked tongue if they know what it is before eating.
Today I am the family meat smoker and usually receive free beef tongues which I slow smoke in my backyard pit. I put a rub on the whole tongue and let set overnight. When the meat is done the muscle slips out of the outer rind and taste somewhat like smoked spam. Some do not care for the smoked tongue if they know what it is before eating.