I have liver, heart and lungs from a hog I butchered. They don't have any freezer burn, but they've been frozen for awhile now. I'd like to do something with them, however, I am the only person who will be consuming it. Therefore, I'd like something that can be eaten in batches, and that freezes well. I've not yet actually eaten pork liver, heart, or lungs before, but I am open minded and have enjoyed duck, chicken, and goose pate in the past. I was thinking some sort of smoked sausage, but I just don't know where to take the seasoning. I also have a fair amount of fresh fat (not lard, just fat back), some cured, some uncured, a meat grinder, a food processor, a smoker which I am not so good at maintaining temperature with, and two immersion circulators. I also have some tenderquick, and potassium nitrate. I do not currently have any instacure #1 or #2, but I can pick some up without any difficulty. Help me /r/charcuterie/, you're my only hope. I also have a green ham, green hamhocks, and some other assorted cuts still leftover, so if I need to beef up any of my lean to fat ratio, that is not an issue.