Grass-Fed Beef Liver Chips
Thin crunchy grass-fed beef liver chips are the perfect snack for anyone who wants to include more organ meats in their diet. Serve with a cheese spread or eat by themselves - you'll be surprised by how much you end up liking these!
Dry on the meat setting (155°F/68°C) in the dehydrator.
Flip once the center is completely dry and firm to touch. This can take around 4 hours. Watch for the edges beginning to separate and the top start to dry out.
Continue drying the second side until all water has left. The meat should snap apart easily once done.
If you used ground liver, break it into smaller pieces. Eat immediately or store in an airtight container for later. Will keep for a number of months at room temperature.
Set the heat at the lowest temperature possible.
Check liver after an hour or so and flip once the center is completely dry. Continue for another hour or so, until all moisture has left.
Break into smaller pieces if desired and store in an airtight container for up to a few months at room temperature.
See the post above for specific directions for using whole or ground liver.
Exact drying times will vary with appliance type and brand.
Calories: 38kcal | Carbohydrates: 1g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Net Carbohydrates: 1g