Fry the liver in a pan slice 1/4 inch thick dip in flour and just fry it with onions and bacon

Worked a redo section of the Chico skyway way back when done repairs on the George Washington did a new ramp of the Brooklyn bridge many many elevated highways in NY city

I have never tried it but I remember my grandfather had a old wooden barrel and when he would butcher hogs in the fall he would smoke the hams and bacon in it and he used old corn cobs for the smoke then they would hang in the cellar way and when grandma wanted a piece of ham for a boiled dinner she would get one down and just cut a hunk of it and that was Sunday dinner it was some good stuff the bacon she always cut about a quarter inch thick and fried it up and then cooked the eggs in the bacon grease this was the best stuff I ever had but probably not very healthy.

wdaly I put it in a zip lock bag and turn every day for seven days then I cut a piece of and cook it if it is to salty I soak it in cold water for a couple hours then try another piece if it is good I put it back in the fridge over night with out wrapping to let it dry good then smoke to 165 back in the fridge over night then slice and vacuum seal and freeze it

I agree with chef a step by step making of a smoker I would like to do this with one but don’t have the no how

If you look on you tube there is a video by I believe the university of Kentucky that goes thru the process

Thank you for being in law enforcement I was. Ironworker and traveled the country working on bridges retired now and loving life

Tex_77 looks awesome makes me hungry

I have had to put my best friends down and it is the hardest thing I have ever had to do it is like losing a child in my eyes

Tex_77 brisket makes anything better

DennyO these sound awesome thanks for the recipe

I would look at the vent first

ND Mike looks great especially the desert

wdaly great looking bacon

GWG8541 looks really good

Tex_77 I used to take 5 or 6 bags to florida along with pure maple syrup when I had a place down there the stuff was as good as money

Surg you must be from ny eating salt potatoes

gChart looks great yum

zbigjeff I use pork belly so I don’t I allso have a maple recipe I use

wdaly I put it in a zip lock bag and turn every day for seven days then I cut a piece of and cook it if it is to salty I soak it in cold water for a couple hours then try another piece if it is good I put it back in the fridge over night with out wrapping to let it dry good then smoke to 165 back in the fridge over night then slice and vacuum seal and freeze it