CANNED TONGUE CANNED SMOKED MEAT. 1391 



BOILING. 



Corned meat must be boiled for a much longer time than fresh meat, 

 owing to the large amount of salt that is left from the curing process. 

 It is usually placed in cold water and boiled from three-quarters of an 

 hour to an hour and a half, according to the size of the pieces. The 

 water is changed twice daring the boiling. 



CANNING. 



The canning of corned beef is identical in every respect with that of 

 roast beef. 



PROCESSING. 



On account of the thorough cooking which corned beef receives 

 before canning, as well as the sterilization of the curing process itself, 

 it may be processed at a lower temperature or in less time than roast 

 beef. Satisfactory results may be obtained by processing three hours 

 in open tanks of boiling water. 



CANNED TONGUE. 



Canned tongue is commonly divided into ox tongue, calf tongue, 

 lamb tongue, and luncheon tongue. In explanation of these terms it 

 may be said that ox tongues are obtained from every variety of cattle; 

 mutton tongues from sheep of all descriptions; while luncheon tongues 

 are so called because the term sounds more appetizing than hog tongues. 



CUBING. 



Tongues are cured the same as corned beef, except that more sugar 

 is frequently added to the brine. 



BOILING. 



After being removed from the curing brine the tongues are cooked 

 for two hours, starting in cold water and changing the water twice. 

 The tongue is then trimmed, skinned if bruised or discolored, and 

 canned. Each tongue is rolled up and placed in a separate can. The 

 cans are soldered and heated for about three hours in a bath of salt or 

 calcium chlorid at the temperature of about 115 (240 F.) The vent 

 is ordinarily left open at first and the heating interrupted to close it. 



CANNED SMOKED MEAT. 



The terms "dried" and "smoked" as used for canned beef are 

 applied to the same article; both terms refer to beef that is first corned 

 and then smoked. Meat intended for smoking is always cured in 

 larger pieces than meat which is to be canned as corned beef; for this 

 reason the former must be exposed to the action of the brine for a 

 much longer period. Canned smoked beef contains a higher per- 



