Are you looking for a new way to incorporate liver into your diet? Look no further than beef liver jerky!
This easy-to-make snack is perfect for those who want to try liver in a different form. Whether you have a food dehydrator or just a traditional oven, you can make this delicious and nutritious snack at home.
In this article, we’ll explore different recipes and techniques for making beef liver jerky that will satisfy your taste buds and provide you with a healthy snack option.
So, let’s get started!
How To Make Beef Liver Jerky?
There are a few different ways to make beef liver jerky, depending on your preferences and equipment. Here are three different recipes to try:
Why Beef Liver Jerky Is A Nutritious Snack Option
Beef liver jerky is a nutritious snack option due to its high protein content and abundance of vitamins and minerals. One ounce (28 grams) of beef jerky contains approximately 9.4 grams of protein, making it a great source of protein for those looking to increase their intake. Additionally, beef liver is one of the most nutrient-dense foods in existence, containing high levels of Vitamin A, B12, Copper, Folate, Choline and Hyaluronic Acid. These nutrients can help support healthy skin and hair, strong bones, collagen synthesis, post-exercise recovery and healthy immune function.
Beef jerky also has a healthier nutritional composition than many other snack foods, as it is low in carbs and high in various minerals such as zinc and iron. These minerals are important for many functions in the body, including immune and energy level support. Beef jerky also has a long shelf life and is portable, making it a great on-the-go option for those with limited access to fresh food.
By incorporating beef liver jerky into your diet, you are nourishing your body with one of the most powerful superfoods in existence. It’s a great way to add more protein and nutrients to your diet while satisfying your hunger and cravings. Whether you’re looking for a quick snack or a post-workout boost, beef liver jerky is a nutritious option that can help fuel your body and inspire your most EPIC adventures.
Choosing The Right Cut Of Beef Liver For Jerky
When it comes to making beef liver jerky, choosing the right cut of beef liver is crucial for achieving the best flavor and texture. It is important to select high-quality beef liver that is free of toxins and sourced from a trustworthy organic farm. Grass-fed and grass-finished, certified organic beef liver is the best option as it is higher in CLAs and free of toxins.
It is also important to avoid beef liver from grain-fed feedlot cattle as they may suffer from acidosis, which can affect the taste and toxicity of the liver. The liver should be tender with a softer texture, and have a natural taste that is not bitter or unpleasant.
One way to incorporate beef liver into jerky without overpowering the flavor is to create a liver cube and mix it with ground beef in a 1:1 ratio. To make the liver cube, soak the liver in milk for 1-2 hours to remove any bitterness, then cut it into smaller chunks and puree it in a food processor or blender. Spoon 2 tablespoons of liver puree into each ice cube compartment for 1-ounce liver cubes and freeze them.
When making ground beef, add one liver cube to one pound of ground beef and cook as usual in a large skillet, breaking it into crumbles. The liver will dissolve into the ground beef mixture, creating a subtle flavor that is barely noticeable.
Preparing The Beef Liver For Jerky
Before you can make beef liver jerky, you need to prepare the liver itself. The first step is to rinse the liver in cold water and pat it dry with a paper towel. Then, you can slice the liver into thin, even pieces.
If you are using a food dehydrator, you can simply place the liver pieces evenly apart inside the dehydrator and set it to the “meat” setting. If you are using an oven, preheat it to its lowest temperature setting and place parchment paper on a baking sheet. Place the liver pieces evenly apart on top of the parchment paper and bake in the middle of the oven for 1 hour. Then, bake for another hour until you get a crispy texture and the pieces are completely dry.
Another option is to marinate the liver in a mixture of salt, pepper, garlic powder, apple cider vinegar, hot red pepper flakes, white pepper, and ground ginger for at least 12 hours in the fridge before dehydrating it.
Regardless of which method you choose, it’s important to keep an eye on the liver while it’s cooking. Different animal livers and organs will dehydrate at different rates, so make sure to check on them frequently to ensure they don’t become overcooked or burnt. Once your beef liver jerky is finished cooking, you can store it in an airtight container for up to a few weeks.
Beef Liver Jerky Recipe: Traditional Oven Method
If you don’t have a food dehydrator, don’t worry! You can still make delicious beef liver jerky using your oven. Here’s how:
Ingredients:
– 1 pound of grass-fed beef liver
– Sea salt
– Parchment paper
Instructions:
1. Start by defrosting your beef liver in the fridge for 24-48 hours, depending on the size of the package.
2. Once the liver is fully defrosted, slice it into thin strips or chunks. Try to make the pieces as even as possible so that they will dehydrate at the same rate.
3. Preheat your oven to the lowest temperature setting.
4. Line a baking sheet with parchment paper.
5. Place the liver pieces evenly apart on top of the parchment paper.
6. Bake in the middle of the oven for 1 hour.
7. After an hour, flip the pieces over and bake for another hour until you get a crispy texture and all pieces are completely dry.
8. Sprinkle sea salt on top of each piece for added flavor.
It’s important to keep an eye on your jerky while it’s baking in the oven to make sure it doesn’t burn or overcook. The key is to remove all moisture from the liver so that it becomes crispy and shelf-stable.
Once your beef liver jerky is ready, store it in an airtight container at room temperature for up to two weeks. This homemade snack is perfect for on-the-go or as a protein-packed addition to your meals. Give it a try and see how you like it!
Beef Liver Jerky Recipe: Food Dehydrator Method
If you have a food dehydrator, making beef liver jerky is a breeze. Here’s a simple recipe to follow:
Ingredients:
– 1 pound of grass-fed beef liver
– Sea salt
– Parchment paper
Instructions:
1. Begin by thinly slicing the beef liver into even pieces.
2. Set your food dehydrator to the “meat” setting.
3. Place the liver pieces evenly apart inside your food dehydrator.
4. Dehydrate for 4 hours.
5. Flip each piece once the tops are dry and firm.
6. Dehydrate for another 4 hours until you get a crispy texture.
7. Sprinkle sea salt on top of each piece.
If you don’t have a food dehydrator, you can still make beef liver jerky using an oven. Here’s how:
Ingredients:
– 1 pound of grass-fed beef liver
– Sea salt
– Parchment paper
Instructions:
1. Begin by thinly slicing the beef liver into even pieces.
2. Preheat your oven to the lowest temperature setting.
3. Place parchment paper on a baking sheet.
4. Place the liver pieces evenly apart on top of the parchment paper.
5. Bake in the middle of the oven for 1 hour.
6. Flip each piece over and bake for another hour until you get a crispy texture.
7. Sprinkle sea salt on top of each piece.
Whether you use a food dehydrator or an oven, it’s important to make sure that your beef liver jerky is fully dry before storing it in an airtight container at room temperature for up to two weeks. You can also experiment with different seasonings and spices to find your perfect flavor combination.
Tips For Storing And Preserving Beef Liver Jerky
After making your beef liver jerky, it’s important to properly store and preserve it to ensure it stays fresh and delicious for as long as possible. Here are some tips to follow:
1. Keep it cool: Similar to beef jerky, storing beef liver jerky at a cool temperature is key to preserving its freshness. Ideally, you should store it in a refrigerator or freezer.
2. Avoid moisture: Moisture can quickly spoil beef liver jerky, so it’s important to keep it in an airtight container or bag and avoid exposing it to humidity or damp conditions.
3. Use vacuum-sealed packaging: To extend the shelf life of your beef liver jerky, consider using vacuum-sealed packaging. This type of packaging removes all the air from the bag, which prevents the growth of bacteria and keeps the jerky fresh for longer.
4. Use oxygen absorbers: Another way to prevent the growth of bacteria and extend the shelf life of your beef liver jerky is by using oxygen absorbers. These small packets are added to packaging to remove the oxygen from the bag.
5. Store in the pantry: If you don’t have access to a refrigerator or freezer, you can still store your beef liver jerky in your pantry. Just make sure to keep it in an airtight container or bag, and avoid exposing it to moisture or heat.
By following these tips, you can enjoy your homemade beef liver jerky for weeks or even months after making it.
