Dehydrated Beef Liver Chips
Looking for a way to get some nutrient-dense beef liver into your diet? These dehydrated beef liver chips are quite palatable and great for snacking!
Servings: 8 people
Calories: 108kcal
Ingredients
- 1-5 lb beef liver grass fed is best. Use as much as your dehydrator will fit.
Instructions
- Making these beef liver chips is fairly straightforward. You will want to defrost your beef liver first, if it is frozen. I like to do this in the fridge for 24-48 hours, depending on the size of the package.
- Once the liver is fully defrosted, you will want to slice it into thin strips or chunks. Sometimes it can be hard to work with, but the goal here is thin pieces of somewhat uniform thickness, so that they all dehydrate at approximately the same rate.
- If you have an electric dehydrator, this is the preferred method, as the temperature settings are often lower than conventional ovens, which means the liver will dehydrate more evenly and is less likely to burn. I use the meat/jerky setting on my dehydrator, which is 165F.
- If you don't own a dehydrator, that is ok, you will want to use the lowest temperature your oven goes to, and keep a closer eye on them. They may need to be flipped more often and the cook time will be shorter.
- Dehydrate until there is no moisture left in the chips and they snap when you bend them. Using my dehydrator, this took about 6 hours. As long as they are fully dry, you can store them for up to two weeks at room temperature in an air-tight container.
Notes
Nutrition Facts (for 1 lb chips, which equates to 6 servings): 108 calories, 3 g fat, 4 g carbs, 0 g fiber, 15 g protein