Calves Liver


 
I think you'd have to cold smoke it - otherwise it would probably turn to rubber.
My view - don't gild the lily - calves liver is too good to spoil.
 
I don't cook liver ofter but I like to stir fry it with onions & green pepper in a cast iron wok on the kettle. It gets a slight "grill" flavor. Maybe you could add smoke wood to give it a greater hint smoke flavor but in such a short cook I wouldn't expect much.

Mark
 
James: I was thinking cold smoke a whole liver then slice and

Mark:fry in a cast iron skillet

I haven't cold smoked in a long time and haven't seen a whole clves liver....we usually get them sliced and frozen-must not be a market for them any more.
 
You must log in or register to reply here.

 

Back
Top