Brining or Dry Curing Chicken Livers
Posted: Tue Sep 22, 2015 11:56 pm
Hi Everyone,
I hope you're all well - I'm new here. I was hoping that I could ask your opinion on brining or dry curing chicken liver. I would like to make a terrine / parfait with the livers and cooking them in a smoker possibly in a bain marie.
I would like to smoke the chicken livers but I would have to do this at low temperature, so I was thinking of brining with cure 1 or possibly creating a terrine and cooking it in the smoker low and slow with cure 2 in the recipe.
I wondered if what your thoughts and experiences are on this? I've read so many recipe books that my brain is hurting a little, so I spoke with Catherine from sausage making yesterday and she suggested that I ask you guys.
Thank you for your time and help.
Vanessa
I hope you're all well - I'm new here. I was hoping that I could ask your opinion on brining or dry curing chicken liver. I would like to make a terrine / parfait with the livers and cooking them in a smoker possibly in a bain marie.
I would like to smoke the chicken livers but I would have to do this at low temperature, so I was thinking of brining with cure 1 or possibly creating a terrine and cooking it in the smoker low and slow with cure 2 in the recipe.
I wondered if what your thoughts and experiences are on this? I've read so many recipe books that my brain is hurting a little, so I spoke with Catherine from sausage making yesterday and she suggested that I ask you guys.
Thank you for your time and help.
Vanessa