Preserving Meats: Smoked Pate by Recipe Cottage

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	Smoked Pate

		Smoked Pate 3 pounds chicken liver 1/2 teaspoon Prague Powder #1 1/2 cup kosher salt 1/2 tablespoon onion powder 1/2 tablespoon garlic powder 1 teaspoon grated ginger 1 tablespoon wholepeppercorns 2 cups white wine 2 cups water 1/4 cup soy sauce 1/4 cup worcestershire sauce Put all the dry ingredients and the water in the blender and let it run until the pepper is ground. Scald the chicken livers - immersing them in boiling water just long enough so there is no more red. This will keep them from sticking later. Finish off the marinade and let the scalded livers, after cooling, soak in it for 8 hours at 35 - or, put the whole mess in a jar, vacuum seal it, and give it two hours. Drain and put on a fine screen (spray it with Pam). Smoke a scant 45 minutes at 100, then crank it up to 170 to cook 'em (about a half hour). Put 'em in the fridge overnight and, while you're at it, hard boil 4 eggs and throw them in too. Next day, saute half a medium onion, chopped, in a couple of tablespoon of butter (most pates call for chicken or goose fat!), mix with a pound of the chilled smoked chicken livers, add the eggs and seasonings to taste - nutmeg or dried mustard are surprising and a dash or two of brandy gives it a nice woof, but go lightly, there's a lot of flavor in the liver. Crush everything into a coarse mixture. Serve on chopped ice.