If there is one thing that raw food feeders have in excess, it is usually liver. Lots and lots of liver.
I try my hardest to find as many uses for it as possible.
This week I gave baking and dehydrating a go using grass fed LAMB LIVER.
LAMB LIVER NUTRITIONAL INFORMATION
Serving Size 100 grams
Calories from Fat 42
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1.9g 10%
Trans Fat 0g
Cholesterol 371mg 124%
Sodium 70mg 3%
Potassium 313mg 9%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0g 0%
Protein 20.4g 41%
Vitamin A 492%
Vitamin C 7%
Vitamin B6 45%
Vitamin B12 1,501%
Pantothenic Acid 61%
Partially thaw liver, but not all the way, as it makes it way easier to slice thin.
Cut as thin as possible
Put parchment paper on a baking sheet
Place slices on the parchment
Bake at 350-375 until slightly crisp but not burnt, 20-30 minutes usually
VARIATIONS BEFORE BAKING
Toss the liver slices in turmeric and a pinch of black pepper
Sprinkle with organic garlic powder (not the kind that has salt)
Roll in hemp seeds
When cool, store in an airtight container in the refrigerator.
Partially thaw liver, but not all the way, as it makes it way easier to handle and slice.
Do not slice thinner than 1/8 inch – preferably between an 1/8 and 1/4
Place on dehydrating trays, plain or with a variation topping (see above)
Dehydrate at 158 degrees for 4-6 hours depending on where you live and the humidity.
I found that flipping them once or twice was helpful in even drying
Remove and store in an airtight container in the refrigerator
NOTE – if you slice the liver too thin, it sticks to the trays and causes a long and messy clean up, and frankly the treats are not worth that much effort. If you get the thickness just right, they come out crunchy and the dogs LOVE them.