"Nose to Tail" Carnivore/organ meats - prep tips needed

(Parker the crazy crone lady) #22

So, is it smoked? I haven’t cooked tongue in decades. Can’t remember how I used to do it up. :thinking:

(Kirk Wolak) #23

I bought a meat grinder capable of grinding through bones.
I am on the same journey. I will make my own sausages/pepperoni.

The trick I will use is:

  • Taste, then combine in small amounts, TRACKING/LOGGING tastes, etc

This way, I have a plan that will get me there. If I start out with 3lbs of Beef, 1lb of Pork, and 1/2 lbs of liver and 1/2lb of heart (I found chicken heart to not be remotely offensive).

And once I get used to that formula, play with the seasonings. And then play with the ratios. I figure I have the rest of my life, and at the price we are talking about, and ability to mix small batches on my own. If I have to waste 3-4 batches, who cares!

I am looking forward to adding Sodium, Potassium and Magnesium salts to mine so I kill 2 birds with one stone, so to say!

(Kirk Wolak) #24

This is a treat in Russia. I am looking forward to it again.
Need a slicer!

(Scott Telfer) #25

This is almost exactly what I did, I don’t know if you just become accustomed to the taste or crave it, but it’s surprising how high the offal percentages can go :slight_smile:

(Kirk Wolak) #26

I started by choking down Offal…
Later, I got to appreciate it more.

I am still not perfect at cooking it, but it goes great with FAT!

(Bob M) #27

I have some tongue in the freezer…just need to get around to making it.