Jerky has come a long way since the sugary kind you could get at a gas station when you were hungry and in a hurry.
Artisanal jerky is becoming more and more popular as more people learn about the great health benefits of dried muscle and organ meat that doesn’t have any added ingredients.
Out of all of the artisanal dried meats, beef liver jerky has the most impressive nutrient profile. This nutrient-dense treat is delicious and convenient too.
Well then, stick around. This article covers the A-Z of beef liver jerky and gives tips for making your own at home.
Beef liver jerky makes for a protein-packed snack that’s perfect on-the-go. With just a few basic ingredients and tools, you can easily make tasty homemade beef liver jerky right in your own kitchen.
This simple recipe walks through everything you need to know to turn fresh beef liver into delicious jerky Keep reading for tips on selecting, preparing, marinating, drying and storing beef liver for jerky.
Step 1: Choose Grassfed Liver
For the best flavor and nutrition, opt for grassfed beef liver from your local butcher or farmer’s market. Grassfed liver has higher levels of vitamins A, D, E, K as well as omega-3 fatty acids. Plus, liver from pasture-raised cows tends to have a milder taste.
Look for livers that are bright red with no gray or green discoloration. Make sure the liver has no off odors. Fresh liver should have a slight mineral or metallic smell.
Buy 4 or 5 pounds of liver to end up with 1 or 2 pounds of finished jerky. Liver reduces significantly in size as it loses moisture during drying.
Step 2: Prepare the Liver
Start by rinsing the liver under cold water and patting it completely dry with paper towels Transfer to a cutting board and trim off any membrane or connective tissue
Slice the liver into long thin strips, about 1/4 inch thick and 1 to 2 inches wide. Try to cut consistently so all the strips will dry evenly.
Next, bring a large pot of water to boil. Add the liver strips and boil for 2 to 3 minutes. This helps kill any bacteria on the surface and firms up the texture.
Remove from the water with tongs or a slotted spoon and lay flat on paper towels to drain. Blot the tops dry with additional towels.
Step 3: Make the Marinade
In a baking dish, combine:
- 1⁄4 cup soy sauce or coconut aminos
- 2 tablespoons honey
- 3 cloves minced garlic
- 1 teaspoon each onion powder, garlic powder
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon cayenne pepper
Whisk until thoroughly combined. Add the liver strips and turn to coat in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
Turn the strips occasionally to marinate evenly. The salt and acid will start to tenderize and flavor the meat.
Step 4: Dehydrate the Liver Jerky
Spread the marinated strips in a single layer on parchment lined baking sheets. Make sure the strips aren’t touching.
Place in the oven at the lowest temperature, usually around 170°F. Some ovens won’t go below 200°F, which will work but may take less time.
Dehydrate for 4 to 6 hours. After a few hours, flip each strip over. Continue dehydrating until the jerky is completely dried out. It should be very stiff and brittle, but not burnt.
Test doneness by breaking a strip in half. It should snap cleanly and not bend. If at all moist in the center, continue drying.
Step 5: Store the Liver Jerky
Once fully dried, let the liver jerky cool completely before handling. It can then be stored in airtight containers or bags.
For maximum freshness, store in the refrigerator for up to 3 weeks. For longer storage, keep in the freezer for up to 6 months.
Before eating, inspect the jerky to make sure it’s still very dry and shelf stable. Discard any jerky that appears moist or slimy.
Enjoy the homemade liver jerky as a nutritious high-protein snack. It also makes an excellent training treat for dogs. Just be sure to store the human and pet versions separately.
Tips for Great Beef Liver Jerky
- Use grassfed liver for better nutrition and milder flavor
- Slice liver 1/4 inch thick for even drying
- Boil briefly to firm up texture before marinating
- Marinate overnight to maximize flavor
- Rotate strips during dehydrating for uniform doneness
- Dry until very stiff and brittle, with no moisture inside
- Let cool fully before storing in airtight containers
- Refrigerate for up to 3 weeks or freeze for up to 6 months
With just a few easy steps, you can make shelf-stable, protein-rich homemade beef liver jerky. Experiment with different seasonings in the marinade to customize the flavor. Enjoy this nutritious snack on-the-go or share with your furry friends.
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Are there toxins in beef liver?
There’s a common misconception eating liver can potentially expose you to toxins.
The animal liver doesn’t store toxins. Toxins are cleaned up or changed into something else by the liver so they can be safely taken out of the body.
There are no toxins and liver, and it most definitely shouldn’t be avoided for this reason.
It’s essential to understand the difference between grass-fed vs. grain-fed beef. It’s not as simple as saying one is better than the other, though.
Researchers have found that beta carotene, vitamin E, vitamin K2, and vitamin C levels are higher in grass-fed beef than in grain-fed beef. Not even close to the amounts found in other animal proteins, though, are these vitamins found in both types of meat.
Liver has nearly 275 times more Vitamin A than steak. Grass-fed animal fats, like suet and tallow, are great sources of vitamin E. Liver, butter, and ghee are good sources of vitamin K2.
The amount of nutrients in grass-fed beef fat is higher, but grain-fed beef tends to have more fat. Since fat stores many of these vital nutrients, this could even things out.
Because organs like liver and fats that are fed grass have more nutrients, you may want to spend a little more on grass-fed stuff.
Is beef liver good or bad for you?
The short answer is yes, beef liver is good for you.
The problem is that not a lot of people realize just how beneficial beef liver to your health. And then there’s the issue some people have with eating organ meat, in general. This is a relatively decent development, as humans have been eating (and coveting) organ meat for centuries.
Because it’s the most nutrient-dense food on the planet.
Eating beef liver daily can provide several health benefits, including:
- boosting your daily energy,
- accelerating muscle growth,
- quelling your digestion issues,
- revitalizing your skin, and
- improving your mental health.
100g of beef liver contains more than 100% of the recommended daily dose of several micronutrients, plus it’s a fantastic source of protein.
If you follow a carnivore diet and eat beef liver, you will get the right amounts of important minerals, vitamins, and nutrients thanks to its high RDAs.
I’ll admit liver can be messy and time-consuming for some people to prep and cook. That’s where jerky steps in.
How does liver jerky do it? Check out its impressive nutrient profile:
NIACIN for Brain Health, Anti-Aging & Disease Prevention + How to ENJOY Beef LIVER – JERKY RECIPE
FAQ
Can you make beef jerky out of liver?
How long does it take to dehydrate beef liver?
Is beef liver jerky good for you?
Should you make your own beef liver jerky?
One of the benefits of making your own beef liver jerky is the control over its ingredients, allowing you to experiment with spices and herbs to find out what you like best. Beef liver jerky is a super nutritious and protein-packed snack that’s great for travel or to curb sudden cravings.
How do you make homemade beef liver jerky?
Homemade Grass-fed Beef Liver Jerky with Oven Rinse liver in cold water. Pat dry on paper towel. Slice liver into strips. Place in a pan of water and bring to a boil for three minutes. Remove liver strips. Dry your liver strips with a paper towel again.
What is beef liver jerky?
And the same goes for other types of jerky, whether turkey, venison, or pork. That muscle is what gives jerky its signature chewy texture — and what makes it so good at absorbing all those delicious marinades. But recently, a new kind of jerky has entered the market, eschewing muscle meat for organ meat: beef liver jerky.
Does beef liver jerky melt in your mouth?
But beef liver lacks the tendons that make muscle meat so tough. In fact, cooked beef liver is so tender it practically melts in your mouth. Beef liver jerky isn’t quite that tender, but it’s much easier to chew than regular beef jerky.