Cured Lamb Liver Charcuterie

5 from 1 vote

Salted, dry-cured lamb or goat liver is an interesting piece of charcuterie you can easily make at home. It's worth the wait.

Prep Time15

Curing time28

Total Time28 15

Course: Appetizer, Charcuterie

Cuisine: French

Keyword: goat liver, lamb liver

Servings: servings

Calories: 96kcal

Cost: 10

Mix the salt and sugar.
In a large mixing bowl, coat the liver with half of the salt and sugar mixture, rubbing it well to help the cure adhere. Put the liver in a bowl or similar dish, cover, and put in the fridge for 24 hours.
After 24 hours, pour off the liquid that’s migrated from the liver, then rub with the additional half of the cure. Cover the container and put the liver back in the fridge for 2 weeks.

After two weeks, remove the liver and pat dry, then coat completely with the black pepper on all sides. Roll the liver into a log/jellyroll shape, wrap in cheesecloth, and tie it snug with butchers twine. Weigh the liver and write the total weight on a piece of tape, along with the date, wrapping it around the twine to make it stick.
Leave the liver to hang in a cool dry place for another 2, and up to 3 weeks (this could be a basement, or another place that won’t have drastic temperature swings, which could invite mold).
After 2 weeks, or when the liver has lost about 25-30% of it's weight, the liver should be dried and firm, but tender enough that it can still be easily sliced. It can be eaten, thinly sliced on sandwiches, or gently warmed up and served in the salad pictured in this post. Refrigerate the liver after slicing.

To use an UMAi Dry bag, simply vacuum seal the cured liver into a large charcuterie bag, using the "vac mouse" per the manufacturer's directions. Put the seal liver on a drying rack in the fridge, and cure for the same amount of time as above.

Many large livers like beef or even venison can be cured this way. Pork livers should be avoided.