So far I have made hot chilli, marmite and garlic flavours, i have been asked to produce it commercialy as well to see if it goes well enough to make it a worthwhile addition to the rest of the meat and vegetarian jerky that is sold but its easy enough to do if a little unplesant in the actual making, it is very slimy to handle after marinading but it does dry well and seems to keep ok.
We are currently having it product tested in the lab to ensure it is safe enough to produce but by all accounts it is a worthwhile product.
The taste is quite strong but so long as you like liver its certainly worth doing if the only other thing you are going to do with a liver is bin it.
As for recipes I am just using my standard Beef and Mushroom jerky recipes at the moment but would welcome sugestions for specialised liver ones.
And a big thanks to front room woodlander for the idea, keep an eye in the post box for more tasters as they are made.
We are currently having it product tested in the lab to ensure it is safe enough to produce but by all accounts it is a worthwhile product.
The taste is quite strong but so long as you like liver its certainly worth doing if the only other thing you are going to do with a liver is bin it.
As for recipes I am just using my standard Beef and Mushroom jerky recipes at the moment but would welcome sugestions for specialised liver ones.
And a big thanks to front room woodlander for the idea, keep an eye in the post box for more tasters as they are made.
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