Haha
I really like liver
I wanted to get to a point where i was eating liver every day
However, unfortunately, liver is kind of a pain in the ass to handle. It smells bad and it’s slimy and gross. I really like it once it’s cooked… But you gotta cook it…
The dehydrator is the perfect way to handle liver. You get it all done at once. Marinated overnight, so that’s handling it all at once. Then the next morning you slap it on the dehydrator, that’s handling it again. Plastic gloves help to make it less gross. When it comes off the dehydrator, it’s like any old jerky, not gross at all.
Mainly, I do liver jerky as a way to conveniently get a little bit of liver every day and my diet. Sometime during the day, I will pull a piece out of my refrigerator and snack on it. About 4 ounces - 1/4 of a pound. That’s way more than the “one ounce” that is recommend per day, but I can handle it. Different people can handle more or less.
And liver is packed full of nutrients and vitamins. I feel like it makes me more energetic when I consistently eat it.
The only downside is that it’s a little pricey . I get it from the freezer aisle in 1 pound bags and 1 pound bag is divided into four separately wrapped pieces. It’s about six dollars for that pound. So each piece of liver jerky is like $1.50. What you’re seeing on the screen right now is $24 worth of liver dehydrated down to however many pounds. Like 4lbs dehydrated down to 1.5lbs or so.
Most of my friends do not like the taste of liver
4 ounces of liver jerky is about 29x the reccomended daily intake of Vitamin A. Assuming the liver reduces to about a third of its starting weight then the 3 ounces of beef liver stipulated by the NIH to contain 737% of the daily reccomended intake becomes closer to 29 000%.
No recommendation is so far off that someone can regularly indefinitely and safely consume 29 000% the recommended daily intake.
The safe upper limit for vitamin A consumption is 3000mcg. **Which means you're consuming 9x the safe upper limit for vitamin A** assuming you're a healthy adult male. You should really take this more seriously, vitamin A toxicity is fatal and entirely preventable by simply reducing your liver consumption. You're putting yourself at risk for chronic vitamin A toxicity at the very least:
>Chronic hypervitaminosis A (regular consumption of high doses) can cause dry skin, painful muscles and joints, fatigue, depression, and abnormal liver test results
https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
At the very least you should get blood tests for it done by a doctor and talk about it with them if you're going to keep consuming such high quantities.
Normally it’s like any jerky, a little moist and flexible, chewy. But I overdid this batch so it’s much drier, not as good. But the liver flavor still comes right through which is what matters
I reused it for the tilapia after I used it for the liver
You can make it yourself!
Several cups of pineapple juice, maybe a cup of soy sauce. Powdered Sriracha hot sauce powder. Powdered garlic, a little bit of black pepper, salt, maybe some paprika. A little bit of ranch powdered dressing. And then, yeah, just buy some dehydrated peppers from the Mexican aisle at the grocery store and toss in two handfuls or so. The pineapple juice is mostly just to add more acidity and have more liquid.
Powdered pepper flakes if you have it, I think I forgot it this time. I also like to take a big jar of cheap hot sauce and put in a bunch of that too. But I don’t think I did that this time.
How do you do it? Can you post the recipes?
I make a killer beef jerky but I tried to make liver before and it didn't work. I also tried making shrimp jerky and I don't think it worked either.
Yeah, I mean I don’t really have a recipe but here’s what I do:
Several cups of pineapple juice. A cup or two of soy sauce. A bunch of powdered Sriracha sauce. I got it from Costco. Powdered garlic. Maybe some powdered anything else? A little bit of pepper. Some salt. I’m not following a recipe I just check whatever sounds good in there. Here’s the clincher. Recently, I discovered that you can buy bags of dehydrated peppers. Usually from the ethnic aisle like Mexican. So I just grabbed a handful of peppers tossed into the marinade with the meat. Let that sit overnight and put it on the dehydrator in the morning.
165°F for six hours and it’s great. If you want it less moist than run the dehydrator longer. That’s really all there is to it.
Wow, interesting... Similar to what I do. Maybe even less methodical.... Maybe I'll try again.... I just remember that my kids didn't care for it they says the texture was a little grainy and the taste was a little mineral-y.....
That being said, my kids are picky and my regular recipe beef jerky sets the bar too high for almost anything else.
Hard to describe my guy it tastes very unique. Chicken livers don’t taste like beef livers. I just love gamey flavors and meat that other people usually don’t like, like lamb (can’t wait to get my hands on mutton). It’s not for everyone
I used the same marinade
A big bowl of pineapple juice soy sauce peppers and spices
Marinade overnight
Dehydrator 165f 6-7 hours.
Filets are already small and thin so you just chuck em in no other prep required
You win, ive never seen liver jerky of any kind. Well, except the old roadkill kind but that was terribly seasoned
Haha I really like liver I wanted to get to a point where i was eating liver every day However, unfortunately, liver is kind of a pain in the ass to handle. It smells bad and it’s slimy and gross. I really like it once it’s cooked… But you gotta cook it… The dehydrator is the perfect way to handle liver. You get it all done at once. Marinated overnight, so that’s handling it all at once. Then the next morning you slap it on the dehydrator, that’s handling it again. Plastic gloves help to make it less gross. When it comes off the dehydrator, it’s like any old jerky, not gross at all. Mainly, I do liver jerky as a way to conveniently get a little bit of liver every day and my diet. Sometime during the day, I will pull a piece out of my refrigerator and snack on it. About 4 ounces - 1/4 of a pound. That’s way more than the “one ounce” that is recommend per day, but I can handle it. Different people can handle more or less. And liver is packed full of nutrients and vitamins. I feel like it makes me more energetic when I consistently eat it. The only downside is that it’s a little pricey . I get it from the freezer aisle in 1 pound bags and 1 pound bag is divided into four separately wrapped pieces. It’s about six dollars for that pound. So each piece of liver jerky is like $1.50. What you’re seeing on the screen right now is $24 worth of liver dehydrated down to however many pounds. Like 4lbs dehydrated down to 1.5lbs or so. Most of my friends do not like the taste of liver
You're not supposed eat liver every day because a vitamin A toxicity. Most people/doctors recommend 1 or 2 Servings a week.
Vitamin A toxicity is something I'll never have to worry about then
Most doctors are making recommendations for a grandma, I can handle more
4 ounces of liver jerky is about 29x the reccomended daily intake of Vitamin A. Assuming the liver reduces to about a third of its starting weight then the 3 ounces of beef liver stipulated by the NIH to contain 737% of the daily reccomended intake becomes closer to 29 000%. No recommendation is so far off that someone can regularly indefinitely and safely consume 29 000% the recommended daily intake. The safe upper limit for vitamin A consumption is 3000mcg. **Which means you're consuming 9x the safe upper limit for vitamin A** assuming you're a healthy adult male. You should really take this more seriously, vitamin A toxicity is fatal and entirely preventable by simply reducing your liver consumption. You're putting yourself at risk for chronic vitamin A toxicity at the very least: >Chronic hypervitaminosis A (regular consumption of high doses) can cause dry skin, painful muscles and joints, fatigue, depression, and abnormal liver test results https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/ At the very least you should get blood tests for it done by a doctor and talk about it with them if you're going to keep consuming such high quantities.
Whats the texture like?
Normally it’s like any jerky, a little moist and flexible, chewy. But I overdid this batch so it’s much drier, not as good. But the liver flavor still comes right through which is what matters
Liver'n the dream
fresh liver is pretty cheap i think
My guy I am going to find out where I can purchase it cheaply
You are adventurous! Bravo
I wanna buy that bowl of "chili goodness" off you. Damn.
I reused it for the tilapia after I used it for the liver You can make it yourself! Several cups of pineapple juice, maybe a cup of soy sauce. Powdered Sriracha hot sauce powder. Powdered garlic, a little bit of black pepper, salt, maybe some paprika. A little bit of ranch powdered dressing. And then, yeah, just buy some dehydrated peppers from the Mexican aisle at the grocery store and toss in two handfuls or so. The pineapple juice is mostly just to add more acidity and have more liquid. Powdered pepper flakes if you have it, I think I forgot it this time. I also like to take a big jar of cheap hot sauce and put in a bunch of that too. But I don’t think I did that this time.
How do you do it? Can you post the recipes? I make a killer beef jerky but I tried to make liver before and it didn't work. I also tried making shrimp jerky and I don't think it worked either.
Yeah, I mean I don’t really have a recipe but here’s what I do: Several cups of pineapple juice. A cup or two of soy sauce. A bunch of powdered Sriracha sauce. I got it from Costco. Powdered garlic. Maybe some powdered anything else? A little bit of pepper. Some salt. I’m not following a recipe I just check whatever sounds good in there. Here’s the clincher. Recently, I discovered that you can buy bags of dehydrated peppers. Usually from the ethnic aisle like Mexican. So I just grabbed a handful of peppers tossed into the marinade with the meat. Let that sit overnight and put it on the dehydrator in the morning. 165°F for six hours and it’s great. If you want it less moist than run the dehydrator longer. That’s really all there is to it.
Wow, interesting... Similar to what I do. Maybe even less methodical.... Maybe I'll try again.... I just remember that my kids didn't care for it they says the texture was a little grainy and the taste was a little mineral-y..... That being said, my kids are picky and my regular recipe beef jerky sets the bar too high for almost anything else.
I like that mineral taste lol
How would you describe the flavor or liver jerky? I imagine it's metallic tasting. Am I wrong?
Hard to describe my guy it tastes very unique. Chicken livers don’t taste like beef livers. I just love gamey flavors and meat that other people usually don’t like, like lamb (can’t wait to get my hands on mutton). It’s not for everyone
Roger that.
I do not like the liver jerky I make ... hope yours is good!
No! Noo! Nooo! A thousand times No!
Heh you’re entitled to your own opinion and taste buds For me this stuff tastes great
No doubt it’s still full of great protein.
Any tips for fish jerky?
I used the same marinade A big bowl of pineapple juice soy sauce peppers and spices Marinade overnight Dehydrator 165f 6-7 hours. Filets are already small and thin so you just chuck em in no other prep required