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A guy at the shop in Billings showed me the ice bath trick for liver and I can't believe I waited this long
Last month I had a whole beef liver come in that smelled strong enough that I almost pitched it. An old butcher named Ray at a shop in Billings told me to soak it in ice water with a splash of vinegar for about 90 minutes before I even trimmed it. Did it on a test batch and the difference was night and day, the iron taste calmed way down and the texture firmed up. Now I keep a bus tub in the walk in just for this. Anyone else do a soak like this, or do you just trim harder and call it a day?
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