Post by Big Joe on Nov 7, 2017 11:31:45 GMT -5
We do eat the liver on sandwiches. We cook the liver on weenie roasting forks over a fire until done (done is your choice, some like boot soles) fresh bread and a little stone ground mustard along with a sautéed onions out of a cast skillet setting on or near the fire. The kids need catsup or sweet and sour sauce but I suppose whatever floats your boat will work. I have used the hearts, kidneys and livers in what we call a liver sausage too. We have 5lbs of jerky (whole meat) and 5lbs of gun jerky (ground meat) in a fridge now waiting on it to cure so we can get it on dehydrators. Me and the boy spiced the "slim Jims" up a tad but not hot enough to hurt anyone. Think of 3 Tbsp tabasco in the 5lbs when we mixed it, none of the home made stuff... We have been chunking up his deer for the grinder most of the morning, we are going to wait until after school to grind so we have help (his idea). So far he has cut 2 giant Tupperware bowls of meat and not even a drop of people blood spilt. He is the chunker and I am doing the finer work and also the better cuts we want to keep... I thought he and Joyce were headed south earlier when he grabbed a back strap and acted like he was about to chunk it too.. It got tense until he busted out laughing --- he is going to get both of us hurt one day with his joking around --- All I heard was you better fix your problem mister as she walked back to the sealer with a bowl of bags. Heck I thought it was funny too...