Now, I can already hear some of you groaning - thinking that this is some nasty stuff, but I seriously doubt that you can say something I haven't already heard about it. BUT I love the stuff. I have eaten Neese's Liver Pudding (http://www.neesesausage.com/) for as long as I can remember. My dad used to take it and the sharpest old rat cheese and saltine crackers (and sardines, and potted ham) with us every time we went fishing long enough to pass a meal hour. I haven't been able to buy any for the last 20 years in local grocery stores in FL or TX, but I was back in NC for a few weeks and loaded up on the stuff. I was afraid to buy more than 10 lbs. lest it somehow go bad in the reefer. Has anyone ever smoked liver pudding? If so, how? I'd assume that a cold smoke would be required, but I have no idea for how long. If you've ever done it (jump in here Tar Heels) or have ideas about how it might be (successfully) smoked, I'd be much obliged to hear from you.