Liver jerky is easy to make at home from beef, chicken or even wild game liver. Dogs love it as a special treat, but it's also completely safe for human consumption. This recipe yields approximately 2 lbs. of liver jerky, but it can easily be doubled or tripled for a larger batch.
Things You'll Need
- Baking sheet
- Aluminum foil
- Vegetable cooking spray
- 2 cups chicken or beef liver
- Medium-sized saucepan
- Paper towels
- Paper bag
Preheat the oven to 250 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying lightly with non-stick vegetable cooking spray. Set aside.
Cut the liver into thin strips, about 1 inch in thickness and of any length. Keep in mind, however, that the jerky will be difficult to break into smaller pieces once dried. Cut to the desired length before boiling and baking for the best results.
Place the liver strips into a medium-sized saucepan and cover with warm water from the tap. Place over medium-high heat and bring the mixture to a boil. Reduce heat to low and simmer for three to five minutes.
Drain the water from the pan and pat the liver strips dry with paper towels. Arrange them on the prepared baking sheet in a single layer. Place in the preheated oven and bake for 2 to 3 hours or until the liver jerky strips are thoroughly dried.
Remove the liver jerky from the oven and transfer to a paper bag. Roll the top closed and store at room temperature in a dry location with good air circulation, where the jerky will keep indefinitely.
Tips & Warnings
- If you prefer more flavor, soak the jerky strips in your favorite meat marinade before baking and after boiling.
- Use wild game liver if desired by using the same techniques outlined for chicken or beef liver jerky.
- Make sure the jerky is completely dry before removing from the oven or it will go rancid when stored at room temperature. If you're unsure or prefer the jerky a little less dry, store in the refrigerator for up to 3 months. Never ingest liver jerky if it begins to emit a foul odor.
- You Bake 'em Dog Biscuits Cookbook; Janine Adams; 2005
- The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese; Ed Park; 1992
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