I've been working with elf offal while the main carcass of the cow Mary and I bought awaits butchery (we'll start this evening). The elk's liver weighed a full five pounds before we sliced off a couple steaks for searing. I decided to try smoking the bulk of it. I don't know if drying it to form a pellicle was a mistake or not, but it came out with a thick, rubbery skin. I also wonder if the temperature in my smoker was too low, because it had a slightly rubbery texture throughout. And as you can see in the video, the flesh after smoking was a hideous pink…with green spots. (I read that the spots are a normal result of oxidation.) So although the flavor of the smoked elk liver was quite good, the texture and appearance were totally grody. When I presented a hunk of it to Mary, we both agreed that I should go back to the kitchen and attempt to push it a bit further. I'm glad I did. I used the elk liver in my (chicken liver) paté recipe and it turned out fantastic. I'll be happy to deliver a couple pounds of Smoked Elk Liver version 2.0 to Mary this evening.
To see my chicken liver paté recipe, go to: frankie makes chicken liver pate on Facebook