The chicken liver/garlic salt recipe

24423 Views 13 Replies 10 Participants Last post by hopnbrly, Jun 11, 2006

Whistler

Discussion Starter · Sep 2, 2005

Original post made by Darrel Miller(Cornhusker) on September 9, 2002

The chicken liver/garlic salt recipe.

I line 2 cookie sheets with aluminum foil. The aluminum foil makes clean up and throw away of a somewhat disgusting blood/salt paste less disgusting. Using either frozen chicken livers from the super market or fresh livers from a poultry house, cut the livers into bait size pieces. The liver will shrink probably 25 to 30% as it cures so the cut pieces want to be a little on the large side. Let as much juice run off as practical. More juice will generate as the salt pulls moisture out of the liver. Spread the liver on the cookie sheets so they dont overlap. Using Garlic Salt, sprinkle quite a lot over the liver. I coat it until there is no liver showing through. Sun curing is a preferred method, but it will also work inside the garage if you cant put it out. It will take longer inside. Set the cookie sheet with salted liver in full sunlight. If you can, tip the cookie sheet to allow the juice to run to one end or better yet to a corner and out. Depending upon temperature, humidity, frozen or fresh liver the curing time will vary. It should take at least 2 hours per side, but until you get a feel for it, look at it every so often. When the side of the liver exposed to the sun (top of liver) is dark brown and no longer moist, dry to the touch turn the pieces of liver over. Now cover this side of the liver with a good heavy coating of Garlic Salt just like you did at the start. Follow the same procedure you did before and cure this side. Keep curing and turning the liver until it gets like very moist jerky. Dont be afraid to sprinkle more Garlic Salt on if you see a spot that isnt curing like the rest. I dont think you will probably put too much Garlic Salt on unless you literally bury the liver in it. However, once the side is cured it is too dry for additional salt to stick and dissolve. When it gets to a moist jerky stage, bag it.

Once I have bagged the cured liver in zip lock bags I dont worry about the liver rotting or smelling up the place. I just leave it in the garage with my fishing tackle. After 2 to 3 weeks the liver may start to get dry and mealy.

A couple of side comments. I have found fresh liver seems to cure slower than frozen liver. I think the freezing ruptures the cells in the liver making it mushy and allowing the water to escape. When you fish it you will be amazed how quickly the liver absorbs water and begin to return to its original texture. The advantage is that although the outside softens, the inside is still firm.

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Whistler

Discussion Starter · #2 · Sep 2, 2005

Original post made by Jerry Trew(Jtrew) on September 10, 2002

Just a couple of additions to the process. First, if you're curing many chicken livers, garlic salt gets expensive. You can use cheap garlic powder and NON-iodized salt just as well. You can also substitute anise oil for the garlic, but I couldn't see that it worked any better or worse. Second, if you keep the livers in the fridge, or some such cold place, they will last 6 or 8 months.

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Whistler

Discussion Starter · #3 · Sep 2, 2005

Original post made by Jerry Trew(Jtrew) on February 3, 2004

Cut the livers into bait-sized pieces. Small, unusable pieces and juice may be saved for chum. Place the livers on a smooth, slightly slanted surface where they can drain. A cookie sheet works well for this. Covering it first with foil makes cleanup easier. You may use garlic salt, but using garlic powder and NON-iodized salt is cheaper, and allows you to adjust the amount of garlic used. Since I usually prepare 8#-10# of livers at a time, I use the cheaper method. Once you have the livers spread out, sprinkle garlic powder on them. I put about 2 or 3 times as much garlic as I would use if I were going to eat the livers. Then, I sprinkle the non-iodized salt on the livers until there is a thick coating. IMO, you don't have to worry about using too much salt. In hot weather, the livers may be ready to turn over in a couple of hours, while cooler weather would require twice as long. Turn the livers over and repeat the curing process. If you have a dehydrator, it would probably work great, but I can't tell you how long the process would take, because I don't have access to one. After curing, put the livers into a zip-loc bag and keep cool. Kept cool, the livers will last for 6-8 months; otherwise, they last a couple of weeks or so. This process will toughen the livers to the point that they will stay on a single hook without using thread, hose, cheesecloth, etc. to keep it on.

You can substitute anise for the garlic, but I haven't been able to tell that this works any better or worse.

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break-n-run23

· #4 · May 19, 2006

I was wondering if you put the livers back in the blood after they have cured/toughened up? Thanks a bunch

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jtrew

· #5 · May 19, 2006

I've heard of doing that, but I don't do that with mine. I think that would really cut down on their shelf life. The first batch of livers I tried 'curing' involved putting stuff into the cup with the livers. They didn't last long, and got where they were so nasty I couldn't stand to open them up...and I grow my own maggots in fish scraps.

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Coloman

· #6 · May 20, 2006

I do not put mine back in the blood, but I do put them back in the original package.

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derbycitycatman

· #7 · May 20, 2006

Im curing my second batch ever right now, the first batch worked great. Thanks jtrew and whistler I wouldnt have tried it without some great instructions. I did two tubs both times but next time Im probably going to do about 10. I dont put the cured liver in the blood, I think it would go rotten quicker, Im trying to get it to last longer.

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jtrew

· #8 · May 21, 2006

For the best price on livers, check your small discount stores that specialize in handling out of date, damaged, buyouts, leftovers, etc. I was able to find a 40# flat of livers for only $9.00 plus tax.
When deciding if your livers are done, I think that the harder you let them get, the longer they will last. I've got a few in the fridge from September, 2004 that were cured till they were hard enough to make a tapping sound against a hard surface. They seem to be in as good a condition as just after I cured them.

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curdog

· #9 · May 21, 2006

Been using chicken Livers and garlic blend for years it works great!

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break-n-run23

· #10 · May 23, 2006

Went out saturday and camped with my son. I took about 16 of the cured livers and 1/2 a tub of regular livers. none of the cured livers got a bite or even stayed on the hook. On my first 4 casts with the regular I had 4 channels in about 20 mins. Also got lucky and caught a 2 1/2 lb crappie at 330 in the morning.
:confused2:

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Whiskers4U

· #11 · Jun 8, 2006

Chicken Liver and Garlic have worked for me also. The cats really seem to get on it in a hurry.

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field989

· #12 · Jun 8, 2006

i was wondering if any1 else marinated their livers,

i am doing a batch right now,

bout 6 in anise, 6 in vanilla,

im gonna let them soak over night and also poke some holes in them to better let the scent get into them

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meat_hunter

· #13 · Jun 8, 2006

im gonna have to try this cured liver thing out ill bet that i would work great in the little ponds aroung the house.

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hopnbrly

· #14 · Jun 11, 2006

This cured shicken liver thing has my son still cussing me.We have a few cats and couldnt leave the livers outside so I put them in his truck and cured them for a couple of days in a Calafornia desert summer heat.Iys funny how a man reacts to the smell of half cooking half rotting meat being left in their truck.(I personnaly would have responded the same way he did)Well.the truck is now gone ans the result of the bait was great.

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