This is about as easy as it gets but it will melt in your mouth! I start with 2 pounds of chicken livers. Pour out the fat and rinse them in milk. Donít rinse them in water if itís chlorinated it might turn the livers yellow. Any that arenít a nice brown-red I throw away. They may be okay but it make me leary.
Next I clean the livers by cutting off any fat and the little vein thatís in the middle (itís kind of hard and chewy).
I like mine one bite sized so I slice the livers in half.
Next take your bacon slices and cut them in half. One half strip is big enough to wrap these little buggers in.
Take you bacon strip and lay it out flat. Put a chunk of liver on it and roll it up. If you give the bacon a little tug it will get fibrous and make a pocket for the liver.
Slowly roll the liver in the bacon pulling as you go, keeping that ďpocketĒ forming around the liver.
†††††††††††††††††††††††††††††††† †††††††††††††††††††††††Keep rolling until the bacon reaches the end and hold it In place with a wooden tooth pick and place it on your smoking tray.
When you done rolling it will look something like this.
Smoke for about 2.5 hours at 250į to 300įF until bacon is crispy. I like hickory for bacon but you can use any good smoking woods. I spray 3 or 4 times with apple juice and even roll then over but rolling is up to you.
Finished smoked bacon wrapped chicken livers.
Thatís it Ė Enjoy!
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