Hi Everyone,
I was born in NC and I'm very familiar with liver mush..My Grandmother use to make this from scratch. I have spent years trying to perfect mine...Here goes...

LIVER MUSH

1 pound pork liver
1/4 pound salt pork
3 plus cups white corn meal (NOT self rising)
salt, black pepper, and sage (to taste)

This was my grandmother's basic recipe, but in mine I also add a little onion powder, garlic, and italian seasoning. Remember when seasoning this to make it on the strong side, because when you mix in the cornmeal it will weaken your seasonings considerably...

I use a 4 quart pan, add liver and salt pork and fill with water, leaving about an inch at top. Bring this to a boil and then simmer for about an hour.

Then I remove the liver and pork and run through a blender with some of the liquid, till grinded, but not completely smooth. I add this back to the pan and then season. Bring to a boil again and leave at a good medium heat to continue boiling.

Sprinkle the cornmeal, a little at a time, continually stirring, until you have added atleast 2 cups...then play it by ear. Start adding the +3rd cup of cornmeal, stirring constantly, until the mixture starts to pull away from the sides of the pan...try to add all of the 3 cups of cornmeal.

As soon as the mixture starts to pull and dry away from the pan, pour into a loaf pan (non-greased) flatten slightly with your hand and leave until slightly cooled. Then empty onto a piece of foil or wax paper and allow to cool, uncovered, to dry slightly.

When completely cool and aired out, wrap and refrigerate.

TO COOK:
Add a small amount of oil to skillet, and slice liver mush about 1/4-inch thick and brown on both sides.

I love this on a sandwich with mustard and thin slices of onion. Good luck...It takes practice to get the seasonings adjusted to your liking...