Curing liver

[DanMcG]

I'm looking to make some Braunschweiger using a recipe on wedlinydomowe.com. The recipe doesn't call for cure But I'm thinking of adding it for longer shelf life. (not really sure if it actually would increase it or not)
My question is the recipe calls for poaching the liver. would you cure it first then poach or poach and cure after.

I've never thought about curing poached meat before, would it work?

[NCPaul]

If you want to try this, you would have to cure the liver then poach it. It is a cooked sausage so I'm not sure the shelf life would be extended. Let us know how it comes out.