Dried Salted Pork Liver

February 5, 2016 § Leave a comment

I have been reading the book “The Whole Beast” by Ferguson Henderson. One of the easier recipes I found is the “Dried Salted Pig’s Liver, Radishes, and Boiled Eggs”.  Ever up for something different I decided to give it a try.

I acquired the pig’s liver a two weeks ago at the local Asian Market and had at it.

You first mix coarse salt and sugar together and cover the liver with the mixture and, placing it in a plastic container, put it in the refrigerator for 2 weeks.  Once the two weeks is up, you rinse and dry the liver, rub it with coarse black pepper, wrap it in a cloth and hang it is a cool location for at least three weeks.  

  
This is a photo of the liver after the two weeks in the sugar/salt mixture and rubbed with pepper.  It is now hung down in the basement.  

I will follow up after the three weeks.

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