Smoked Pork Liver

Name: Geräucherte Schweineleber
Total time: 2 h
Ingredients: 28 g Nitritpökelsalz (NPS); 3 g Schwarzer Pfeffer, fein gemahlen; 2 g Majoran, getrocknet; 2 g Knoblauchpulver; 3 g Zucker; 2 g Zwiebelpulver

Curing MixPorkHot SmokingMedium2-3 hrs72-75 °C80-100 °CApple + Beech

Smoked pork liver is a delicate specialty that produces a tender, aromatic result through brief curing and mild smoking. The liver absorbs smoke flavor very quickly, making a short smoking time and low temperatures essential. Apple and beech wood provide a fine, not too intense smoke aroma.

Ingredients(for 1 kg)

Curing Salt (NPS)28 g

Black pepper, finely ground3 g

Marjoram, dried2 g

Garlic powder2 g

Sugar3 g

Onion powder2 g

Instructions

Preparation & Curing

6-8 hours

Remove membranes and visible bile ducts from the liver. Mix all ingredients and rub evenly over the liver. Cover and cure in the refrigerator at 4 °C.

Drying

1-2 hours

Briefly rinse the liver under cold water, pat dry, and allow to air-dry on a rack at room temperature or in the refrigerator.

Hot Smoking

2-3 hours

Set smoker to 80-100 °C. Use apple and beech wood chips. Smoke liver to a core temperature of 72-75 °C. Avoid over-smoking – less is more.

Cooling

30 minutes

Remove smoked liver from the smoker and let cool openly on a rack. Do not wrap – this keeps the surface dry and aromatic.

Pro Tip

Never exceed 75 °C core temperature – pork liver will dry out and turn bitter. A fast-read thermometer is essential.

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