Dehydrated Liver.
- Thread starter TeeDee
- Start date
My suspicion is it will dry and break up to a powder like consistency; there's not fibrous texture like in beef - I may be wrong. Can't quite bring myself to try it somehow 
On the other hand, I do like a lightly cooked liver with black pepper and simple mash and peas - maybe a liver-jerky with pepper spicing?
On the other hand, I do like a lightly cooked liver with black pepper and simple mash and peas
- maybe a liver-jerky with pepper spicing?
I was going to seriously suggest liver leather if the liver doesn't hold up on it's own. That way you could add other ingredients such as chilli and garlic to improve the flavour if you don't like plain liver.If it doesn't work, you could always use it to resole your boots!
Somewhat strangely there are recipes for it - but aimed for dogs. Can't see any reason not to give it a try for human consumption.
Oh.
I see the doubters are in today....
I shall as the pilgrim hold the culinary faith and give this a whirl....
I see the doubters are in today....
I shall as the pilgrim hold the culinary faith and give this a whirl....
Cook it first. I can see maybe freeze-drying as an ugly option but straight jerky type dehydration, I would not eat that in the middle of nowhere.
If you really like fried liver with onions and bacon, get it all prepped for your fist supper in the bush to celebrate your escape from the city.
If you really like fried liver with onions and bacon, get it all prepped for your fist supper in the bush to celebrate your escape from the city.
I have been known to produce a generous bottle of Gran Marnier in the middle of nowhere (or quite close to it.) 100ml each is adequate.
This is a disgusting thread. Got the liver. Got the onions. Got the bacon.
A mercy trip to the liquor store this afternoon ought to finish my dinner prep.
Chianti, you said? My common plonk is a CabSauv from Chile. Dozens of very respectable vintages. Same for Argentina.
This is a disgusting thread. Got the liver. Got the onions. Got the bacon.
A mercy trip to the liquor store this afternoon ought to finish my dinner prep.
Chianti, you said? My common plonk is a CabSauv from Chile. Dozens of very respectable vintages. Same for Argentina.
Let us know if you survive!
I've been looking at Native American meat preserving, and I can find nothing about liver being preserved in that way at all. They are real experts at this sort of thing.
Liver was always eaten straight away.....raw even, perhaps there is a reason why they didn't preserve it lost in the mists of time and tradition.
You are braver than me!
I'll eat it gently cooked with my own recipe for lambs liver, bacon, and onions, but I'm not comming to yours for dinner if you put dried liver in front of me!!!! Bleugh! Sorry Tee Dee! But I do applaud your bravery and resolve to try anything.
I hope you survive!
I've been looking at Native American meat preserving, and I can find nothing about liver being preserved in that way at all. They are real experts at this sort of thing.
Liver was always eaten straight away.....raw even, perhaps there is a reason why they didn't preserve it lost in the mists of time and tradition.
You are braver than me!
I'll eat it gently cooked with my own recipe for lambs liver, bacon, and onions, but I'm not comming to yours for dinner if you put dried liver in front of me!!!! Bleugh! Sorry Tee Dee! But I do applaud your bravery and resolve to try anything.
I hope you survive!
Let us know if you survive!
I've been looking at Native American meat preserving, and I can find nothing about liver being preserved in that way at all. They are real experts at this sort of thing.
Liver was always eaten straight away.....raw even, perhaps there is a reason why they didn't preserve it lost in the mists of time and tradition.
You are braver than me!
I'll eat it gently cooked with my own recipe for lambs liver, bacon, and onions, but I'm not comming to yours for dinner if you put dried liver in front of me!!!! Bleugh! Sorry Tee Dee! But I do applaud your bravery and resolve to try anything.
I hope you survive!
I suspect organs meats due to their structure may take longer to dry out. I at least have the advantage of a modern day dehydrator.
I'm only looking at this from a nutrition point of view , if I reheated my Liver in a works microwave i'd imagine I would get lynched.
So its either dehydrated or cold cooked liver..
I'd cook it first, in seasoning, and let it cool down really well while still in the jus.
Slice it thin and take out any tubular bits.
I don't eat meat, but if dehydrated rabbit and hare work I don't see why liver ought not.
I think it might be better left as jerky rather than re-hydrated though.
No experience of it at all, but good on you having a go at it
We can buy, well we could, no idea if we still can, dehydrated pigs blood to make black pudding.
If that can be dried and eaten I can't see why liver can't.
M
Slice it thin and take out any tubular bits.
I don't eat meat, but if dehydrated rabbit and hare work I don't see why liver ought not.
I think it might be better left as jerky rather than re-hydrated though.
No experience of it at all, but good on you having a go at it
We can buy, well we could, no idea if we still can, dehydrated pigs blood to make black pudding.
If that can be dried and eaten I can't see why liver can't.
M
Over the years I've read a lot of speculation about how humans discovered what was safe to eat. Most concluded that if a member of the clan died after trying a new food it didn't make the edibles list.
i shall miss your idiosyncratic but entertaining posts!
i shall miss your idiosyncratic but entertaining posts!
I guess it's one thing to have the ability to smoke dry meat foods ( fibrous muscle, clams, oysters, fish.) The other issue would be the keeping quality particularly of the meat (liver) as it was expected to be a reliable staple for months.
Possibly because it's rare and there isn't enough of it to be of premium value when compared with other bulk meaty things which did keep well if kept dry?
I'm quite happy to eat left over fried liver as snacky bits during meal prep for the next day or two. Actually, cooked then cold smoke-dried is quite appealing.
Possibly because it's rare and there isn't enough of it to be of premium value when compared with other bulk meaty things which did keep well if kept dry?
I'm quite happy to eat left over fried liver as snacky bits during meal prep for the next day or two. Actually, cooked then cold smoke-dried is quite appealing.
I won't buy anything labeled as superfood.
It would have been in the mainstream menu for centuries if it was that wonderful.
Personally, I think it comes down to a never ending quest for herb and spice mixes for seasoning. Hit on some really good stuff and I am not tired of it after 30-40 years.
Tonight, I have been gifted a jar of liver pate' that my housekeeper made.
I'll toast some naan bread quarters and get stuck into it for supper.
I'll take out a package of liver for tomorrow. I know what to put on it.
Fry a big mess of bacon, onions and green pepper, bake some spuds.
It would have been in the mainstream menu for centuries if it was that wonderful.
Personally, I think it comes down to a never ending quest for herb and spice mixes for seasoning. Hit on some really good stuff and I am not tired of it after 30-40 years.
Tonight, I have been gifted a jar of liver pate' that my housekeeper made.
I'll toast some naan bread quarters and get stuck into it for supper.
I'll take out a package of liver for tomorrow. I know what to put on it.
Fry a big mess of bacon, onions and green pepper, bake some spuds.
Superfood just means it’s packed with nutrients, not a faddy diet supplement. Like bone broth powder.
No reason not to dehydrate it in a dehydrator or biltong cupboard, but industrially it’s freeze dried. Just make sure it crumbles.
I’m fairly sure it’ll also absolutely stink.
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