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10/26/10, 07:24 PM
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Living the dream.
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Join Date: Oct 2005
Location: Morganton, NC
Posts: 1,982
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Anyone make livermush?
I made up a 3 hog liver batch last night. It was my first time. Came out okay, not as creamy as Neeses, but they probably put a lot more lard in their's! I only ground it once through the fine plate, next time I will probably do 2-3 times.
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10/26/10, 07:25 PM
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More dharma, less drama.
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Join Date: May 2002
Location: Texas Coastal Bend/S. Missouri
Posts: 30,490
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Pate'?
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Alice
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"No great thing is created suddenly." ~Epictitus
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10/26/10, 07:28 PM
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Living the dream.
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Join Date: Oct 2005
Location: Morganton, NC
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Poor man's pate'!
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10/26/10, 07:54 PM
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Join Date: Jul 2007
Location: Western North Carolina
Posts: 575
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Mmmmm.......Yummy! I have no idea how to make it, but I LOVE it!!! Oz on the other hand won't even try it! LOL!
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10/26/10, 08:30 PM
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Living the dream.
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Join Date: Oct 2005
Location: Morganton, NC
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For those not familiar:
http://en.wikipedia.org/wiki/Livermush
Yes, the expo is just a few miles away from the house. And yes, the Bizzare Foods guy did do an episode featuring livermush, that featured a good friend of mine staring at the camera from the background.
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10/26/10, 08:50 PM
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Join Date: Aug 2005
Location: Austin-ish, Texas
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We just cook up the hog liver for our dogs to eat 
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by Wendy
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10/26/10, 09:02 PM
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CF, Classroom & Books Mod
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Join Date: May 2002
Location: Manitoba, Canada
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Do you grind it before or after cooking?
Here is my recipe:
Slice slightly frozen liver thin and fry quickly on both sides in lots of butter, a couple cloves of garlic minced fine and browned onions. Chuck the whole mess in the food processor, and add a few peppercorns, salt to taste, and a squirt of good quality booze of some sort (brandy is nice.... scotch is AMAZING  but I've also used sherry or the dregs of a bottle of red wine).
Whizz in the food processor until fine. Pack into freezer containers, cover and freeze. I use the 2 cup size Ziploc freezer containers, and one serves the four of us for a meal. We have pate on toast with salad or a bowl of vegetable soup for a quick meal many times through the winter.
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10/26/10, 09:07 PM
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More dharma, less drama.
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Join Date: May 2002
Location: Texas Coastal Bend/S. Missouri
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please email me some!
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Alice
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"No great thing is created suddenly." ~Epictitus
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10/27/10, 07:53 AM
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Living the dream.
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Join Date: Oct 2005
Location: Morganton, NC
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Quote:
Originally Posted by Tracy Rimmer
Do you grind it before or after cooking?
Here is my recipe:
Slice slightly frozen liver thin and fry quickly on both sides in lots of butter, a couple cloves of garlic minced fine and browned onions. Chuck the whole mess in the food processor, and add a few peppercorns, salt to taste, and a squirt of good quality booze of some sort (brandy is nice.... scotch is AMAZING but I've also used sherry or the dregs of a bottle of red wine).
Whizz in the food processor until fine. Pack into freezer containers, cover and freeze. I use the 2 cup size Ziploc freezer containers, and one serves the four of us for a meal. We have pate on toast with salad or a bowl of vegetable soup for a quick meal many times through the winter. |
We ground after cooking, the grinder seems to like the stiffer cooked liver better than the raw squishy liver (we usually partially freeze meat before grinding).
Ours is much more sausage like with the spices being sage salt pepper savory and Marjoram with some eggs and cornmeal to bind it all together. (I omited the brains!) But yours sounds really good!
Last edited by Silvercreek Farmer; 10/27/10 at 10:36 AM.
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10/27/10, 10:33 AM
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Join Date: Oct 2003
Location: Carthage, Texas
Posts: 12,261
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Quote:
Originally Posted by farmergirl
We just cook up the hog liver for our dogs to eat |
Our dogs get it raw.
I do think I'd rather have the high sounding name "pate" instead of "livermush"... it's all in the marketing and presentation... say your headed out to eat ..... are you going to go to a place that has pate on special of the day, or has 'hog guts'? Hmmm... honey, let's stop in and get a plate of steamin' hog guts!
When it's hog killin time, there's usually a scarcity of freezer space, and the high meats get put up, and the low meats get consumed by the dogs and cats... they have to eat too!
I have eaten everything from the nose whisker to the tail hair, and sometimes consumed the grunt. I don't really care for the grunt, but sometimes you have to remind yourself how it tastes.
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Learning is not compulsory... neither is survival. W. Edwards Deming
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10/27/10, 08:06 PM
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homesteader
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Join Date: May 2004
Location: SE Missouri
Posts: 28,248
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I make liver mush sometimes. I season it like sausage. I saute the liver then grind.
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10/28/10, 05:17 AM
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On my way home
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Join Date: Mar 2010
Location: Grant Co. WV/ Washington Co, Md
Posts: 1,167
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It sells like wildfire along with scrapple at the farmers market we attend during this time of year. We can't hardly sell it during the warmer months but as soon as September came along, it's, "Can I have some liver pudding or can I have some scrapple or give me both!"
I like scrapple better as it's not so greasy, but the guys around here want liver pudding with their eggs and grits. We have to have ours made when we have the hog butchered since we sell at market.
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10/28/10, 06:30 PM
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Wasza polska matka
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Join Date: Aug 2008
Location: zone 4b-5a
Posts: 6,912
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I make scrapple...nothing better fried golden served with your own maple syrup...Im going to try making this mush stuff when the liver becomes available...I do like liverwurst, is it similar??
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10/29/10, 12:24 AM
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Join Date: Nov 2007
Location: N. AR
Posts: 184
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Mmm... right now would LOVE some! 
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10/29/10, 08:39 AM
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Living the dream.
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Join Date: Oct 2005
Location: Morganton, NC
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I re-manufactured some last night. Sent some of the last batch through the grinder again, and added more cornmeal (now almost 50/50 liver/cornmeal) and I think I like the texture better, but maybe too much water in the mix, it didn't seem to set up real well, but I am definately honing in!
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11/14/10, 05:06 PM
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Join Date: Jul 2007
Location: Western North Carolina
Posts: 575
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For any of you near Rutherfordton, NC, you can try this delicacy.......
No, I did not. No, I will not. Yes, it was at a gas station. 
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07/18/11, 06:06 PM
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Join Date: Jun 2010
Location: North Central WV
Posts: 447
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Bump I was wondering does livermush and scrapple freeze well and can u can it¿
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07/18/11, 07:19 PM
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Wasza polska matka
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Join Date: Aug 2008
Location: zone 4b-5a
Posts: 6,912
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Quote:
Originally Posted by HillRunner
Bump I was wondering does livermush and scrapple freeze well and can u can it¿
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dont can scrapple...the cornmeal in it will make it unsafe, and the sage will make it nasty. I have frozen it, but it gets crumbly instead of nice slices.
Still have not tried the livermush, but did try pan pudding in Lancaster county
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