Liver Slices – 5 lb pack
Beef liver is one of the most nutrient-dense foods, packed with iron, B12, vitamin A, and folate. Sliced and ready for pan-frying or adding to ground beef for hidden nutrition.

• 1 lb vacuum-sealed packs

🍲 Nutrient-Dense Recipe: Classic Liver & Onions

1. Soak liver slices in milk/lemon water for 1 hr.

2. Sear quickly in butter with onions.

3. Serve hot, do not overcook.

🔑 Cooking Tip

Soak to mellow flavor. Cook fast & hot—overcooking makes liver tough.

How to Dry Liver for Powder

1. Prep the Liver

• Use very fresh, grass-fed beef liver.

• Rinse well in cold water and trim membranes or connective tissue.

• Slice into very thin strips (~¼ inch thick). The thinner, the faster it dries.

2. Pre-Freeze (Optional)

• Some people freeze liver first to make slicing easier and reduce any strong smell.

3. Dehydrating Options

Dehydrator (best method):

• Lay slices flat on dehydrator trays.

• Set temperature to 155°F (68°C) (the safe “meat” setting).

• Dry for 12–18 hours until brittle and completely dry.

Oven Drying (if no dehydrator):

• Set oven to lowest setting (usually 170°F).

• Place liver slices on parchment-lined baking sheet.

• Keep oven door cracked slightly to let moisture escape.

• Dry for 8–12 hours, checking until pieces snap easily.

4. Grind into Powder

• Break dried liver into chunks.

• Use a high-speed blender, spice grinder, or coffee grinder to powder.

• Sift through a fine mesh strainer if you want a smooth powder.

5. Store Properly

• Keep in an airtight glass jar in a cool, dark place.

• For long-term storage, keep in the freezer (preserves nutrients and prevents oxidation).

Tips for Best Quality

• Don’t over dry at high heat (above 170°F) or you risk nutrient loss, especially heat-sensitive vitamins like folate.

• Work in small batches — liver can have a strong smell, so smaller loads are easier to manage.

• Optional soak: Some prefer soaking slices in lemon water or milk for 1–2 hours before drying to mellow flavor.

How to Use Liver Powder

• Sprinkle into ground beef (boosts burgers or meatballs without altering taste much).

• Add 1–2 tsp into soups, stews, or chili.

• Blend into smoothies (best if mixed with cacao or peanut butter flavors).

• Encapsulate into homemade liver capsules for a daily nutrient boost.