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TMiller/NC 
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Joined: 11 Sep 2009
Location: Lenoir, NC
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 Topic: Favorite brand
Posted: 12 Jan 2019 at 5:51pm |
This the best livermush I have eaten... 
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weiner
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Joined: 19 May 2012
Location: Cadillac, Mi.
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Posted: 12 Jan 2019 at 7:30pm |
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Is that like liverwurst? Never heard of liver mush before.
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Real heros wear dogtags, not capes.
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shameless dude
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Location: east NE
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Posted: 12 Jan 2019 at 7:40pm |
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I never heard of it either....must be an "eastern" thing? it don't look to appetizing in the pic...
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TMiller/NC
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Posted: 12 Jan 2019 at 7:58pm |
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Just found in the foothills of WNC, slice about 1/2" thick and fry till brown on outside and hot in center, good with eggs, biscuits and gravy for breakfast, or on sandwich with garden fresh tomato in summer. Can just slice and eat straight from package, on sandwich or on crackers. Hunter brand is close to what Mom made when I was a kid, only made then when hog was killed in the fall.
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john(MI)
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Posted: 12 Jan 2019 at 8:03pm |
Sounds like what the rest of us call Spam! 
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D14, D17, 5020, 612H, CASE 446
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Ken in Texas
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Posted: 12 Jan 2019 at 8:16pm |
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I'm Thinking "Liver Sausage" Braunswager. Forgive my spelling. Not bad stuff . in Texas it's called 'Goose Liver" Been a long time enjoying a "Goose Liver" sandwich since our local Stewart Community Jot em Down Landmark called CE Rogers and Son Grocery closed its doors. They had a heck of a deli with every and any kind of Cheese and cold cuts in the world. ? was how thick you want it sliced. Glenn would cut a slice and hold it up and ask "is this OK"? Talk about the good old days.
Edited by Ken in Texas - 12 Jan 2019 at 8:18pm
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wfmurray
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Location: Bostic NC
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Posted: 12 Jan 2019 at 8:31pm |
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Had some with biscuit and gravy over at the store yesterday morning.Only popular in western N C ,not in eastern N C. My idea is that after the civil war people in our area were near starving so when they killed a hog they used the liver and mixed corn mill to get more food.They also made sauce meat using head parts.
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DiyDave
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Posted: 12 Jan 2019 at 9:00pm |
We usta make head cheese... also scrapple. Liver mush is similar, hot fatty and mostly corn meal, with that appetizing green color! 
AND, posted with absolutely no comment:
[TUBE]LFT_hQnN8Mw[/TUBE]
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Ken in Texas
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Posted: 12 Jan 2019 at 9:40pm |
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BRAUNSCHWEIGER
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shameless dude
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Posted: 12 Jan 2019 at 9:58pm |
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think i'll stick to just bacon!
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Ted J
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Posted: 13 Jan 2019 at 1:14am |
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Liverwurst and yes Ken, Braunschweiger sliced thick and put on bread or toast with a piece of sliced onion and some hottish mustard!! MMmmmm GOOD!! Just the way it is, or fried or just heated in the micro. I like it best raw....thick slice of onion and LOTS of FRESH ground pepper on buttered bread!!
I know it's late, but I think I'll go make myself a sammich. I've got some Braunschweiger in a crisper drawer.
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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Ken in Texas
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Posted: 13 Jan 2019 at 12:27pm |
Ted Do you eat the white layer around the loaf? Looks like pure lard to me.
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chaskaduo
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Posted: 13 Jan 2019 at 1:35pm |
Ingredients for Liver Mush - 1 cup grits, harina or cornmeal.
- 4 cups cold water.
- lard.
- 1 tsp salt.
- ¼-½ tsp ground black pepper.
- 2 lbs pork liver, sliced.
- 4 eggs.
- sage, salt, pepper, cayenne to taste.
http://www.backcountrychronicles.com/diy-liver-mush-recipe/ Enjoy!
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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Ranse
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Posted: 13 Jan 2019 at 1:44pm |
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I took two calves to be butchered back in November. The processing place asked me if I wanted the liver and the tongue. I said "no thanks" I don't know what they done with it. Maybe threw it away, maybe they sold it, I don't really care. We used to have a neighbor who liked beef liver and we would give it to him, but he moved away. I tried to use it for catfish bait before. It don't work, so I have no use for it. If a catfish won't eat it, I'm sure not.
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Thad in AR.
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Posted: 13 Jan 2019 at 1:45pm |
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catfish bait.
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Michael V (NM)
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Posted: 13 Jan 2019 at 5:52pm |
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I'm with ya Thad...I don't really care for liver....or anything that includes liver
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shameless dude
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Posted: 14 Jan 2019 at 2:22am |
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I love chicky liver!
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DiyDave
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Posted: 14 Jan 2019 at 5:15am |
As for recipes, try leberknoedel, bavarian liver dumplings... My grandmother usedta make it, to get us kids started right...
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IBWD MIke
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Posted: 14 Jan 2019 at 1:16pm |
 Ranse wrote:
I took two calves to be butchered back in November. The processing place asked me if I wanted the liver and the tongue. I said "no thanks" I don't know what they done with it. Maybe threw it away, maybe they sold it, I don't really care. We used to have a neighbor who liked beef liver and we would give it to him, but he moved away. I tried to use it for catfish bait before. It don't work, so I have no use for it. If a catfish won't eat it, I'm sure not. |
Ranse, if you were in Iowa I would take the tongue and liver off your hands! When I was a kid and we got a calf home from the locker the first thing mom cooked was the tongue! I wouldn't eat it then, will now. Mom's favorite cut of beef, and about $9.99/lb. at the store!
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tadams(OH)
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Posted: 14 Jan 2019 at 2:09pm |
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When we are getting a beef butchered we always get the tongue, liver & heart cause no one else wanted it, sure is good eating
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LeonR2013
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Posted: 14 Jan 2019 at 5:21pm |
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Hey Shameless, if you want really great liver save them from a ground hog or a beaver. It's absolutely amazing and good for catfish too.
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CTuckerNWIL
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Posted: 14 Jan 2019 at 6:57pm |
I have beef liver in the freezer from 2 years ago when the neighbor butchered. I slice it to 1/4 inch, dehydrate it and break it into little pieces. The pup will do just about anything to get a liver treat 
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Hubert (Ga)engine7
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Posted: 14 Jan 2019 at 9:48pm |
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Tim, you are making me hungry! We can't find any in the stores here. We had friends that lived in Mooresville that now live in Mt. Ulla and we would get liver mush when we were visiting them. Good stuff!
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Just an old country boy saved by the grace of God.
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Ted J
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Posted: 14 Jan 2019 at 9:49pm |
Ken in Texas wrote:
Ted Do you eat the white layer around the loaf? Looks like pure lard to me. |
It's not lard Ken, but gelatin. It's used in souse and headcheese. I just had 2 Braunschweiger samiches a little bit ago....now I'm burping.
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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Ted J
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Posted: 14 Jan 2019 at 9:52pm |
CTuckerNWIL wrote:
I have beef liver in the freezer from 2 years ago when the neighbor butchered. I slice it to 1/4 inch, dehydrate it and break it into little pieces. The pup will do just about anything to get a liver treat |
add some bacon, onions, flour, and a Dutch oven and it's UNBEATABLE!!
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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chaskaduo
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Posted: 15 Jan 2019 at 9:57am |
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X2
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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wfmurray
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Posted: 15 Jan 2019 at 10:36am |
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In my area it is Jenkins and Macks livermush.
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HD6GTOM
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Posted: 15 Jan 2019 at 6:13pm |
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There is only 1 way to consume this stuff. Buy yourself some great Monninger beer made in Karlsruhe Germany, drink at least 2 bottles, maybe 3, and toss this stuff to the dog and hope like heck the poor thing eats it. That way you don't have to clean it up.
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Wayne180d
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Posted: 15 Jan 2019 at 6:27pm |
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Just took my steer in yesterday and we get the liver, heart and oxtail. All good eating. Liver and fried onions but the onions have to be really caramelized in the pan.
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TMiller/NC
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Posted: 16 Jan 2019 at 7:25pm |
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Had a couple of slices with scrambled eggs and toast for supper tonight. Spread some homemade Strawberry preserves on toast yummy!!!!!!!!!!!!!!
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