Earlier today this month's assignment was handed out. This month were are working with brines. I've brined turkeys and pork tenderloins before with good results. On the docket this month: a brisket to be turned into corned beef or pastrami. I think I will also try beef tongue. Both will be from our cows. My brisket is a little on the small side, but I refuse to buy any beef. It will have to do. I took the tongues when we slaughtered the cows because they were going to get thrown out. Wanting as little as possible to go to waste, I froze them for a "one of these days" cooking project. I've never cooked it before. Don't even remember having eaten it before. Guess I've got a little reading to do...
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