Does anyone have experience making beef liver jerky? I was initially thinking of mixing half ground beef and half ground liver but thought maybe it is possible to do all liver. Would it taste like a dog treat? Do dog treats taste good?
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Do not ever... EVER.. used ground meat for jerky unless you want a slim jim... I have made liver jerky before (not beef).. Normally I salt pepper and a dash of hot paprika before flipping... I really enjoy the natural flavor of meats when I dehydrate them... So maybe look into that! Mine are sliced about 1/4 inch.. Think about a cooked version of the same thing and flavor it that way then slap it in to the dehydration device!!!
Guess what? I just Googled it and found a link:
I saw a few sites that said Vietnemese Liver Jerky is awesome, but I can't seem to find a recipe for that. If you try it and it is awesome, let us know!
I made a chicken liver jerky for my cats. It only contained chicken livers and a few tbsp of catnip.
You can probably do the same with food-for-humans ... although maybe skip the catnip. ;-)
- Blend raw liver in food processor (the puree will be liquidy).
- Add spices if you want, and mix.
- Dehydrate on non-stick (the non-porous ones!) sheets in dehydrator @ 140-165F for 5-8 hours.
- Remove from sheet and cut into morsels a little bit past halfway mark, and return to drying.
I don't precook any of my jerky. Your times and temps will vary - you want the jerky to be evenly dry, and not quick-to-crisp on the outside, which will end up seeling the moisture in (which is bad). This is probably not a beginners jerky, but is vary easy to do once you get a feel for your dehydrator.