>I was not raised eating beef liver or any other kind of liver. It is most definitely an acquired taste. I don’t have it~
I know how amazingly nutritious beef liver is for the body. From healthy, grass fed cows, (know your local farmer).
I have found the only way we can get liver into our diet, besides adding it to sausage, wherein I mix all the organ meat in with regular meat, mixing beef & pork, is to make it into jerky.
I do this with the heart as well.
First I marinate the sliced liver in whatever I find looks good at the moment…standard flavors are garlic & vinegar. But there is no limit here to what is good. Just go over board with the seasonings. I soak sometimes a week. In the refrigerator. Covered well. Tamari sauce is great too. I use garlic powder so it soaks in better. I alternate between apple cider vinegar & balsamic vinegar. Lots of salt (we use real salt at present). Due to the fact we struggle to eat liver, the spices & flavorings help to get it down.
Slice very carefully as thin as possible into strips before drying strips.
Next, I dry the liver. I have an electric dryer I use in the summer. Takes about a day & a half. Longer for the heart if it has fat on it. I rotate the trays to keep them drying evenly.
When the wood stove is heating our house, I use that to dry the liver.
This method is the cheapest way to go since I already have the heat going to warm the house. It takes about the same time as I have to leave the door open or it would burn to dust otherwise…
We use this jerky after an illness to gain needed nutrition. I nibble when I know I need the boost. The dogs love it for a treat too. It is how we train the dogs to do what we need them to do.
Happy Trails with your liver jerky~