Curing Beef Livers
Ingredients
Directions
Prepare and inject
Cut off the plucks and chill the livers thoroughly.
Pump the curing brine into the livers in three or four places using a long slender nozzle.
Force the brine until the livers swell up.
Rest and brine
Lay the livers on a rack for 24 hours to allow the blood to ooze out.
The next day, pack the livers in a brine made by dissolving 15 lbs. of salt in 85 lbs. of water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Freeze-em-pickle
- A curing mix that helps the liver keep its cured color and flavor.
- Common salt
- Seasons the liver and helps the brine move into the tissue.
The step that matters
Force the brine until the livers swell up.. The brine needs to spread evenly through the tissue. Too little pressure leaves uneven curing, while forcing too hard can tear the delicate tissue.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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