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Cured Pork Liver

post #1 of 2
Thread Starter 

I am currently trying out the cured pork liver recipe from Fergus Henderson`s The Whole Beast and noticed today that it is sort of purply-blue in hue. (no spores or anything the color of the liver just changed) Just wanted to know if this is due to the curing or if the liver should be tossed.

 

I pretty much followed the recipe to  the letter, flipping it every week or so and topping it up with the cure mix as needed.

 

 

post #2 of 2

No idea man.  If it were me, a smell test is in order. Is this a straight-up salt cure?  I have noticed salt sprinkled on raw liver will begin to react, although exactly what is occurring there I am not well versed.  My real reason for posting is actually a question I have....how is this consumed?

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