now this can get a little hare-y...cuz' you will be needing for the weight of the rabbit liver,the same weight of fresh pork meat.being sure that the pork meat has some fat on it...grind the two together...and mix it up. |
'note:may use duck,goose,deer,squirrel,pheasant,moose...what ever your hunting. |
in one gallon of water add 1/6 oz...'tender quick'...you may want a dab more. |
add 2 tablespoons salt. |
place the meat in this,break up into small meaty pieces. |
leave this in the water,for one day,no longer,you don't want it to drown. |
give it mercy,and ressurrect it from it's watery grave. |
get fresh...ground black pepper,and salt. |
add one teaspoon liquid smoke to every two pounds of meat. |
you may add whatever pleases you on the spices,such as,garlic,onion powder,ect. |
place in baking pan,and bake at 325 degrees for about 4 hours. |
remove and let it cool off. |
the liverwurst is actually ready to eat now...however,if you wish not to eat it right away. |
grind it up again,place just enough fat to it to make it hold together well. |
form into rolls...wrap up...and place in cooler...bring out later... and enjoy. |
