Salted Beef Tongue

From the Menagier:

"To Salt Beef Tongues. In the right season for salting, take a quantity of beef tongues and parboil them a little, then take them out and skin them, then salt them one after another, and lay them in salt for eight days or ten, then hang them in the fireplace, leaving them there for the winter: then hang them in a dry place, for one year or two or three or four."

Process:

Cut gnarly parts off of one beef tongue and gave to dog. Parboiled tongue 20 minutes (at earlier stages, it was impossible to get the skin off; also, modern recipes gave this time), plunged into cold water, and peeled. The skin doesn't come off easily, used a knife to cut it off like peeling a potato. Covered completely in salt and left for 8 days. It was very, very dry, but still somewhat pliable. I don't really have a reasonable substitute for a long, slow smoke like this calls for, so I hot-smoked the tongue and am now letting it dry out.

This has been a really fun project so far, and I'm looking forward to cooking this at AWW (after soaking the salt back out, first, of course). Updates later!