http://www.lets-make-sausage.com/liverwurst.html
yumm, me to, i would love to try to make my own, if someone is willing to share their recipe, and knowledge, although not too sure where i can get enough livers to make it.
From reading the forums and personal experience (I've got one in brine right now) it would be fine. The first corned beef I ever made stayed in the brine for 3 weeks and was fine.Mine has been in the brine now for 20 days !! is that too long ? had some Mother in law issues come up, so meat has just been sitting. Worried that it is too long ??
Thanks !!
Did you soak or just rinse it off ? I split it into 2 chunks. One for corned beef and the other I am going to try the Pastrami style with some smoke.
Rob are you going to make Pastrami from a store bought Corn Beef? If yes No other cure is needed
As usual, I'm coming late to the party. Can someone tell me if I need curing salt at all if I plan to cook it immediately after i take it out of the brine?
Also, I read through this thread quick. Did anyone try making liverwurst/ If so, what were the results?
Try adding some coursely ground roasted Juniper Berries to the rub...
Otherwise a very awesome looking pastrami.
YES!