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More details on what you plan to do/did with this please. Have you skinned it or do you do that after brining?
One of the things that has put me off ever getting a tongue is that the prep looks a nightmare.
%~}-
Well I’m glad you asked. It’s still in brine until Sunday. Then it’s coming out and getting poached for a few hours. Then you can skin it quite easy and eat some hot with fresh horseradish, and press (better slicing) the rest in a loaf tin too cool for eternal tongue sandwichez.
Get one because frankly life’s too short not to.
Olly398
Just put an Ox tongue under brine.