Icefever Posted June 29, 2020 Share Posted June 29, 2020 Yes you read it correct.....dry cured pigs liver?? found this from an old site that I was on years back.....this got me thinking that now I'm into curing my own bacon could this be the next step?? I'm not sure at the moment as we find pigs liver a little to strong for our taste....but do love calves liver..see what you think....link.. http://www.culinarypen.com/2013/02/dry-cured-pork-liver.html Ice. Quote Link to comment Share on other sites More sharing options...
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