Smoking Chicken Livers Wrapped in Bacon: Smoking Meat, Making Sausage, Making Cheese, Making Jerky, Brewing Beer, Canning, Dehydrating

Bacon Wrapped

Chicken Livers

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. Don’t rinse them in water if it’s chlorinated it might turn the livers yellow. Any that aren’t a nice brown-red I throw away. They may be okay but it make me leary.

Trim

Next I clean the livers by cutting off any fat and the little vein that’s in the middle (it’s kind of hard and chewy).

I like mine one bite sized so I slice the livers in half.

Roll1

Next take your bacon slices and cut them in half. One half strip is big enough to wrap these little buggers in.

Roll2

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.

Roll3

Slowly roll the liver in the bacon pulling as you go, keeping that “pocket” forming around the liver.

Keep rolling until the bacon reaches the end and hold it In place with a AllRolled wooden tooth pick and place it on your smoking tray.

When you done rolling it will look something like this.

SmokedChickenLivers

Smoke for about 2.5 hours at 250° to 300°F 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.

SMokedKivers