The brining

I realized I forgot to post on the process of actually brining the cow tongues. 

It's an easy process, basically put the tongues in a large non reactive pot, add brine ingredients, and put it in the fridge for at least a week.

My brine recipe is:
3 parts salt
1 part brown sugar
a few cloves of garlic
a few bay leaves


Easy recipe, and easy process to start.  The worst part of this is dealing with the tongues.  A few reasons:

• They're tongues, and look weird.
• You can see where they were cut out of the cow.
• They still have taste buds, which you can feel.
• They have weird coloring.

And now some pictures to creep you out...