Cold-Smoked Goose Liver
Tender goose liver is first brined in a mild salt solution, then gently cold-smoked. The beech wood aroma gives it a subtle smoky note without destroying its delicate texture. The result is an elegant delicacy for special occasions.
Ingredients(for 1 kg)
Instructions
Prepare Brine
15 min.Bring water with salt, sugar, pepper, bay leaf, and nutmeg to a boil until dissolved. Cool completely to below 5 °C.
Brining
4 hoursCarefully clean the goose liver of bile ducts, place in the cold brine, and brine covered in the refrigerator at 4 °C for 4 hours.
Drying Phase
2 hoursRemove the liver from the brine, rinse cold, and carefully pat dry with kitchen paper. Hang on a smoking hook at cool room temperature for 2 hours until the surface feels slightly leathery.
Cold Smoking
12-16 hoursCold-smoke the liver at a maximum of 20 °C for 12-16 hours. Plan 3-4 smoking phases of 3-4 hours each with one-hour breaks. The liver should take on a golden-brown color.
Resting & Serving
12 hoursWrap the smoked liver in cling film and rest in the refrigerator for at least 12 hours to let the flavors settle. Slice thinly and serve with toast.
Pro Tip
The temperature in the smoker must never exceed 20 °C, as the liver will coagulate. On hot days, it is better to smoke at night.
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