![]() You are ready to fry them up, or place the strips on wax paper or silicone baking mats on a baking sheet, and freeze them. Can you freeze deer liver?Īfter a final rinse, slice it into strips about 3/8 inch or so. Remember, you’ll never get all the blood out. If it’s still very bloody, mix a new batch of salt water, and repeat. If you have something that you brine in, like this brining bucket, you can use that as well – and it helps keep the liver fully submerged. Not everyone likes to see a liver soaking in the fridge! You want to put the bag in a bowl for two reasons:Īlso on Venison Thursday: Homemade Venison Liverwurst Recipeġ) Any type of bag might leak when you least want them too.Ģ) You can cover the bowl with a paper towel, or press-n-seal, or maybe it even has a cover. Put it in the mixing bowl, and place it in the fridge. ![]() Put the liver and salt water into a gallon freezer bag or silicone bag. Seal it. If it needs more water, I add a little more. I usually dump a bunch of salt in the bowl, and cover with enough water that I think will dissolve the salt, then stir till it’s dissolved. In a mixing bowl, dissolve several tablespoons to a half cup of kosher or pickling salt in a quart of water. If you don’t cut it, you’ll find that the “skin” on the liver greatly impedes the soaking process. The main reason for this is to expose more surface area to the brine solution. To start, cut the liver into several parts (2-3 chunks). Now, you’ll never get all of the blood out – and if you could, it wouldn’t taste much like liver anymore. To cut back on that taste, it’s a simple matter of soaking. As such, it will have a lot of blood in it – and the more blood you can remove, the better it will taste.įresh liver – from ANY animal – will have a bit of a metallic taste to it. ![]() Nothing wrong with starting with the liver, but I prefer to do a little prep on it before I use it, which will take a day or two. ![]() Personally, I’d go with the tenderloin first. Venison liver is often one for the first meals prepped from the animal after a successful hunt. You want to remove as much blood from the liver as you can – it gives the liver a metallic taste. ![]()
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