Smoked Pork Liver Pâté

Name: Geräucherte Schweineleber-Pastete
Total time: 3 h
Ingredients: 15 g Meersalz; 5 g Schwarzer Pfeffer, fein; 3 g Muskatnuss, frisch gerieben; 4 g Majoran, getrocknet; 3 g Thymian, getrocknet; 3 g Knoblauchpulver; 2 g Piment, gemahlen

Spice MixPorkHot SmokingHard3-4 hrs (plus chilling time)72-75 °C80-95 °CBeech + Alder

This smoked pork liver pâté combines the creamy richness of liver with subtle beech wood smoke notes. The liver is first seasoned and cold-smoked before being blended with cream and aromatic spices into a refined pâté. The result is a deep, silky charcuterie specialty with an unmistakable smoky character.

Ingredients(for 1 kg)

Sea Salt15 g

Black Pepper, fine5 g

Nutmeg, freshly grated3 g

Marjoram, dried4 g

Thyme, dried3 g

Garlic Powder3 g

Allspice, ground2 g

Instructions

Marinating

4-6 hours

Clean the liver, remove membranes and bile ducts. Mix all spices and rub the liver completely. Cover and marinate in the refrigerator for 4-6 hours. Pat dry and acclimatize for 30 minutes.

Smoking the Liver

2-3 hours

Preheat the smoker to 80-95 °C. Add beech and alder wood. Place the liver on the grate and smoke until an internal temperature of 72-75 °C is reached. Immediately shock in ice water.

Making the Pâté

20-30 minutes

Dice the cooled liver coarsely and blend with 100 ml cream per kg and sautéed onions in a high-powered blender until smooth. Pass through a sieve, fill into molds, and refrigerate for at least 4 hours until firm.

Pro Tip

Smoke the liver briefly and at low temperature – too much smoke makes it bitter. Immediately shock in ice water after smoking to stop the cooking process and fix the color.

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