Our cured lamb livers are finally ready. We seasoned them with salt, curing salt, brown sugar, rosemary and basil. After one week we washed off the cure and patted them dry. Then we smoked them for several hours. FInally we set them on racks in our refrigerator to dry out for 10 long days. Now the livers are dry to the touch with a firm resiliency. They zest beautifully and carry the aroma of smoke and meat with a hint of the herbs we seasoned them with. Our first application of the zested liver shows a lot of potential, a quick tea which was a dead ringer for dashi, It had an intensely rich flavor that will be put to good use in various applications in our kitchen. Next time we will use onion stock and herbal aromatics to make it incredible. Other ideas include zesting the liver directly over hot noodles, folding it into lamb tartare and adding it to mint pesto. We are also looking at shaving it into paper thin sheets, reconstituting the diced livers in lamb stock, and pickling them. Fortunately we have a few livers to work with and abundant imagination to explore what happens next.