37 minutes ago, gfweb said:@HungryChris Looks perfect . What spices were in the brine?
For the brine, I use 1 1/2 cups of Morton Tender Quick, 6 cups of water. I inject the beef thoroughly to ensure distribution. I add 3 or 4 bay leaves, some mustard seed and a few peppercorns. Experience has taught me to let it go for 3 weeks to ensure no "pot roast" brown interior areas. I find the brine seasonings are far less effective than those in the cooking process. For that, I rinse off the tongue, just cover it with water in the IP, add a half cup of Crystal hot sauce, half cup of cider vinegar and 3 or 4 bay leaves and cook on high pressure for 90 minutes. As soon as the pressure drops enough to open the pot, I take it out (this time I put it in the snow on the deck) until I can bag the tongue and put it in the fridge to chill. It is a time consuming effort, but once you sample the result, worth every bit of it!!
HC
