Day 30 - Page 270 - Foie Gras Torchon - Day 2

Cleaning the lobe was a breeze. There were just a few veins that were running through it and as I pinched it into little bits I could easily pull the veins out.

Okay, it looks a little messy. The meat is like softened butter that has some very light fiber in it. Instead of  getting grossed out I was thinking about the wondrous liver and how it might work to do all its functions that keep the body in balance and whether or not surgical procedures are possible on the organ. Are we having fun yet? The meat was marinated in a salt, sugar, bourbon, and Riesling combo for about  12 hours.

All the bits were laid on cheesecloth and pushed and twisted together into a firm, two inch diameter log (e.g. torchon!) Then it was nestled in a bed of kosher salt and placed in the refrigerator.

Eighteen hours later I took it out of the salt, brushed off the excess, and put it in the refrigerator where air could circulate around it for 24 hours. I hanged mine from a shelf on the door.