Beef Tongue Pastrami from Whole Beast Butchery by Ryan Farr
Since pepper is by nature coarse and insoluble, it does not penetrate meat as easily as salt and sugar. Therefore, you’ve got to be really aggressive with the flavor here to get through that thick...
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Cooking tools:
- Grill
- Stockpot
- Mortar and pestle
- Chef's knife
- Cutting board
- Tongs
- Serving platter
- Plate
- Measuring spoon
- Kitchen scale
Ingredients
- black peppercorns
- master brine
- sugar
- dextrose sugar
- grass-fed beef tongue
- fine sea salt
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