Liver in sunset.

We cut the lungs, heart, liver, kidneys and cook well with salt.

We take the cracklings that remained after the firebox of fat.

They should be less than 2 times the weight of the liver.

We pass the liver through a meat grinder treated with boiling water. Grind the cracklings. The cracklings should not have coarse fried skins.

When melting fat, the skin from the fat must be removed.

We combine liver with cracklings. Taste for salt and adjust if necessary.

Pack tightly into sterile jars 2 cm below the neck.

We cover with the lids with the used rubber bands removed and put in the oven for 10 minutes to cook.

You need to wait until the fat rises.

We cover with boiled lids with elastic bands, with which you will close and roll up.

Do not turn jars over. Solidified fat should remain on top.