Wild Things For Wild Game; Smoked Liver - Smokehouse Products Little Chief Operating Instructions Manual

Wild Things for Wild
Game

Smoked Liver

Brine:
1 pt cider vinegar
1 qt water
1 cup NON-IODIZED salt
1 Tbsp. black peppercorns
1/2 cup brown sugar
1 blade mace
2 Tbsp. butter
1/4 Tbsp. parsley
2 medium onions, chopped
1 medium sliced carrot
1 cup dry red wine
*Please note that any of the aforementioned marinades will work wonderfully will with
wild game cuts: either roasts or steaks. This recipe is especially applicable if you are a bit
sensitive to the flavor of the particular cut your are preparing.
Brine:
4 cups water
2 tsp. NON-IODIZED salt
1 tsp. sugar
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Bring all ingredients, except wine, to a boil. Turn to simmer
for 30 minutes. Strain into a large container and add wine.
Use immediately. Do not store.
Brine meat 3 to 4 days turning often and keeping
refrigerated.
Place in smoker using 2 to 5 panfuls of Hickory or Cherry
"Chips 'n Chunks" flavor fuel (depending on thickness of
meat).
Finish cooking on broiler or in the oven.
Use this recipe for: venison, elk, moose, bear, horsemeat,
antelope, sheep and reindeer.
Use beef, veal or lamb liver sliced 1" thick or whole chicken
livers. Soak liver in mild brine for 30 minutes. Remove and
pat dry with paper towels.
Place in smoker for 30 minutes. Use Hickory, Cherry or
Mesquite "Chips 'n Chunks" flavor fuel. Brush with oil.
Sprinkle with garlic or onion, salt and pepper. Broil or grill
for 15 minutes. Turn once. Do not overcook.