Curing Beep Livers
Ingredients
Directions
Prepare and inject
Cut off the pluck 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 cure
Lay the livers out on a rack for 24 hours in a cooler to allow the blood to ooze out.
Pack the livers in a 60°F 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
- Coarse sea salt
- Draws moisture out of the liver and seasons it while the cure penetrates the tissue.
- Freeze-em-pickle
- Curing agent that is listed in the ingredients and is added to the brine for the cure.
The step that matters
Forcing the brine until the livers swell. Brine must fully penetrate the dense liver tissue, and under-injection leaves uncured areas that can spoil. Injecting in several places spreads the brine more evenly, so the whole liver cures at a consistent rate.
“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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