…… Liver recipes.

[kyrsyan]

Sooo, it turns out that a chunk of my digestive pain may be coming from my lack of red meat combined with the anemia. We don't eat beef due to my son's allergy, and the forms of red meat he can eat have gotten way too expensive and hard to find.

I'm sticking with beef for me at the moment. Until my body settles down and the kidney doesn't decide to remind, at least once daily, that I need red meat.
Surprisingly, beef summer sausage is okay. As is venison and venison sausage.

I'm going to make breakfast sausage that is a beef pork mix.

But I think I might need to add beef liver to the mix at least once a month until the body settles down. And for son, chicken livers. I'll add lamb or pork if they can be found. And liver and onions isn't bad. But heaven help me, has no one come up with other recipes in all these years?

Please, if you have alternate recipes, share them. I'd be very grateful. And maybe hold on to my sanity a bit better. I'm going to have to find a real butcher shop soon.

 

[West]

Soak in buttermilk, then fry in butter. A no-nonsence recipe that is forever great!

Make some Jerky and fill your and yours tags,

 

[kyrsyan]

Soak in buttermilk, then fry in butter. A no-nonsence recipe that is forever great!

Make some Jerky and fill your and yours tags,

You have some jerky recipes for liver. Because that'd probably be better than commercial summer sausage as far as healthy ingredients. And there's 2 dehydrators that I can run.

I wish on the tags. But nowhere to hunt. And no one to care for son if I could get somewhere to hunt. So I have to pray for generous hunters. Which happens once every few years.

 

[West]

I never tried making Jerky out of liver. But do make tons of Jerky.

It might work. But would seriously recommend to cure the meats(all meats) after cutting into strips or bite size pieces in a good cure for any kind of Jerky. For at the least 24 hrs per pound in the fridge. Then a hour per pound at the least in the oven at 200f, leaving the oven door open a crack.

Read this about cures and take notes....

How to Cure Meat at Home [Dry & Equilibrium Curing]

Meat curing at home is a lot easier than you think. Learn how to prepare pork sausage or ham for barbecue smoking with our guide to curing meat with salt.

theonlinegrill.com

Most farm and garden stores plus the big box sports stores sell jerky kits that have the cure and spices and instructions to do a few pounds of jerky.

 

[kyrsyan]

Well, liver was one of the items that actually did get picked up yesterday. But experimenting will have to wait until next weekend. There is too much to do packed into this weekend.

One package appears to be liver in slices/shred in some type of marinade. The other is just plain sliced liver.

Is there a reason for "de-veined" liver?

 

[MMWW]

I use this for chicken livers but it should work for beef as well. Oven at 400 degrees. Foil lined cookie sheet with a good lip. Drain the liver, cut big pieces into smaller ones. Then roll in Panko bread crumbs. Any will work. Add generous amounts of butter to the cookie sheet. Oven bake 10 minutes, flip over, 10 minutes more. Done. Throw away the foil, no clean-up. I have always heard hot and fast was the best way to cook liver to be tender.

 

[Freebirde]

Have you tried the smaller game/livestock processors? They cater mostly to hunters, small scale farmers, and people that buy their meat "on the hoof". They may also know some local people that raise rabbits, goats, and sheep.

The only one in our household that eats liver is our dog. The only use I have for liver, besides dog food, is to cut it in strips about half an inch thick, one inch wide, and three inches long. I use these strips for catfishing.

You can raise dark, leafy greens in raised beds or container gardens. Turnups and mustard during the winter. Spinach, radishes, and dark leaf lettuce during spring and fall. The young, tender radish leaves and green seed pods pep up a mixed salad. Summer is when you can grow brussels sprouts. Leaves and stems of all of these that you don't use can supplement rabbit feed.

I haven't seen research one way or the other, but I've heard cooking in cast-iron cookware adds traces of iron.

 

[kyrsyan]

Have you tried the smaller game/livestock processors? They cater mostly to hunters, small scale farmers, and people that buy their meat "on the hoof". They may also know some local people that raise rabbits, goats, and sheep.

The only one in our household that eats liver is our dog. The only use I have for liver, besides dog food, is to cut it in strips about half an inch thick, one inch wide, and three inches long. I use these strips for catfishing.

You can raise dark, leafy greens in raised beds or container gardens. Turnups and mustard during the winter. Spinach, radishes, and dark leaf lettuce during spring and fall. The young, tender radish leaves and green seed pods pep up a mixed salad. Summer is when you can grow brussels sprouts. Leaves and stems of all of these that you don't use can supplement rabbit feed.

I haven't seen research one way or the other, but I've heard cooking in cast-iron cookware adds traces of iron.

I've been doing most of these things for years. Cast iron is my absolutely favorite cookware. I've been anemic for most of my life. "normal" numbers for me are anything that is at or even slightly above the very bottom end of the range. The current rounds with anemia are hitting whole new levels.

Rabbits register to the body as a white meat. I don't know with goats/sheep. I will likely be able to test sheep in the next few months. Finding goat around here is harder.

Right now the main object is to get my body back to a stable baseline. Next objective is to figure out how much and how frequently I need to eat a red meat. Then I will prepare things that are easy to grab and satisfy that need regularly. Once that is done, or somewhere mixed in there, I'll see if lamb/goat will work. And if I can find some, I'll test ostrich as well. There is a part of me that wonders if duck might work.

But I have been completely pain free, from the gastro pain and matching muscle pain, since the day of that discovery. Which would be roughly a month at this point. And that is the longest I have been free of that pain in years. I am enjoying it a lot and grateful for every pain free moment.

 

[Cardinal]

Fry up liver in bacon grease, or sometimes I grind it, mix with Hamburg and eat it that way. And there is always Liverworst.

 

[kyrsyan]

Fry up liver in bacon grease, or sometimes I grind it, mix with Hamburg and eat it that way. And there is always Liverworst.

No. Liverwurst is definitely not happening. I went digging in some really old cookbooks and found another two basic recipes. And some guidance for cutting down the "bitter" flavor. Right now, beef summer sausage once a day seems to be keeping the balance. That, and a clearance sale on said summer sausage, buys me the time to experiment with liver recipes. And watch for some ground beef on sale that isn't 25% fat. Or, more likely and practical, go get a few pounds from the local farmers whose price is almost cheaper than store bought now. Definitely not that much higher anymore. And it's not 25% or higher fat content.

 

[Freebirde]

My wife takes ferrous sulfide. We found it works best if it is taken with vitamin C and taken at a different time than other medicines.

Meat bought directly from a farm will not cook down as much as store bought because the expensive water/brine injected into it.