Kirby loves some jerky. To make it stretch further I have some times combined ground beef with calf liver so I thought I would share. It's easy and cheaper on the budget. Often times I like to add herbs for their flavor and benefit. Kirby likes the flavor rosemary imparts which is a good thing since it's a great preservative.
Remember when working with liver to rinse utensils immediately after use or you'll be scrubbing and scrubbing to get that dried stuff off. I just can't make these ingredients look pretty in a picture so you'll have to trust me when I say they're a big hit in the flavor and aroma departments.
Twice As Good Beef Jerky
Cook Time: 6-8 hours
Nutrition facts: ___ calories, ___ from fat
- 1 pound ground beef
- 1 cup calf liver
- Puree the calf liver and then mix it in with the ground beef.
- This is messy so line your dehydrator with wax paper for easy cleanup.
- Scoop the meat into a zip lock bag and snip a corner so you can squeeze out the meat mixture. A Jerky gun is even easier but I don't have one yet. Squeeze out skinny strips and small drops for bite size chews.
- Dehydrate for about 3 to 4 hours. At this point it really looks like dog poo but it does look better when done.
- Remove the wax paper and turn over the meat to dry out the other side. Dehydrate another 3 to 4 hours until the meat is dry and crunchy.
If you don't have a dehydrator, you can bake the meat mixture on a lined baking sheet at 250 degrees for 6 to 7 hours. Store in a cool, dark place in airtight containers, not the refrigerator which will cause moisture and mold.
Calf liver is preferred over beef liver because fewer toxins have filtered through a younger animal. Liver in large amounts can cause Vitamin A toxicity so feed sparingly. I like to soak the liver overnight in a few tablespoons vinegar.