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 138
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%
Sugars 0g
Protein 20.4g 41%
Vitamin A 492%
Vitamin C 7%
Calcium 1%
Iron 41%
Thiamin 23%
Riboflavin 214%
Vitamin B6 45%
Vitamin B12 1,501%
Niacin 81%
Magnesium 5%
Phosphorus 36%
Zinc 31%
Copper 349%
Pantothenic Acid 61%

BAKING

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

STORE

When cool, store in an airtight container in the refrigerator.

DEHYDRATING LIVER

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.