I just enjoy the challenge I guess. Bill, I agree not ever piece of liver is the same. I usually have a knife handy if I don`t plan on harding the livers via the salt. I just pinch the livers with my fingers some seem more stable/tougher other parts just break apart.
I also use turkey livers a fair amount. I don`t know if you have used them in the past. Turkey liver is normally a bit more expensive, but tends to be larger and tougher pieces. I have yet to salt turkey livers, which may take less effort/time.
