Grilled Bison Tongue Pastrami Recipe

Preparation

1. 1

   Brining the Tongue

   In a large mixing bowl, combine kosher salt, brown sugar, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, cayenne pepper, and water. Stir until the salt and sugar are dissolved. Submerge the bison tongue in the brine, cover, and refrigerate for at least 5 days, turning the tongue occasionally.

2. 2

   Rinsing and Drying

   After brining, remove the tongue from the brine and rinse it under cold water to remove excess salt. Pat dry with paper towels.

3. 3

   Seasoning

   Mix together black pepper, coriander seeds, and paprika in a bowl. Rub this mixture generously over the surface of the tongue.

4. 4

   Smoking

   Preheat your grill for indirect cooking. Add wood chips for smoking. Place the seasoned tongue on the grill and smoke for about 3 hours at around 225°F (107°C), or until it reaches an internal temperature of 190°F (88°C).

5. 5

   Slicing and Serving

   Once the tongue is cooked, remove it from the grill and let it rest for 30 minutes. Slice thinly against the grain and serve on rye bread with mustard, pickles, and your choice of toppings.