You will want calf liver as it has the least amount of vitamin A, overdosing on that will not be fun for you and is a real risk if you eat liver from a mature cow often. In an oven with the door ajar or in a convection oven at 80 degrees Celsius you can dehydrate it.
First you must remove the membrane that surrounds it, use kitchen paper to get a hold of an edge you may need to peel up an edge slightly first with a knife.
Then you put it in the freezer for 3 hours to let it firm up for easier slicing .
Now it's time for slicing, you may want to use a plastic glove on your off hand since it gets bloody cold, slice it in 1 cm chunks.
Use some grease on a mesh rack or use baking paper and put your liver on it, put a pan with some tin foil under it for easier cleaning if using mesh.
When you take them you can dice them up into smaller chunks to swallow like pills.
I don't do this very often but keep an eye one it and you'll see it gets done quite quickly.
Dry weight should be about one quarter of wet weight, calculate your portions based on that so you don't end up with vitamin A poisoning.
VERY IMPORTANT do not freeze liver for storage as the important vitamin B12 and B9 (folate) degrade rapidly. For storage you must use silica gel desiccant packs or it will go mouldy.
I usually eat Swedish style liver patée that I make myself from what we call "young cow liver" which has a much milder flavour this is NOT calf liver just slightly older and half the price. I usually spice it with freshly ground cloves, coriander seeds, allspice, sage, garlic a couple of splashes of Tabasco for acidity and that fermented taste, sometimes I use dill pickles instead.
Mine is heavily inspired by this recipe from a legendary Swedish chef. https://www.youtube.com/watch?v=tjJGeA4Z-kM
Unfortunately I can't tell you precisely how I make it because I do it so often I just know how to make it by feel.
Personally for me there is no substitution for liver, unparalleled in density of nutrients and has an extremely low cost. At first when I started taking liver I was eating about 100grams a day to replenish me body of nutrients and I would get this crazy feeling of satisfaction and calmness through my body.
You will want calf liver as it has the least amount of vitamin A, overdosing on that will not be fun for you and is a real risk if you eat liver from a mature cow often. In an oven with the door ajar or in a convection oven at 80 degrees Celsius you can dehydrate it.
First you must remove the membrane that surrounds it, use kitchen paper to get a hold of an edge you may need to peel up an edge slightly first with a knife.
Then you put it in the freezer for 3 hours to let it firm up for easier slicing .
Now it's time for slicing, you may want to use a plastic glove on your off hand since it gets bloody cold, slice it in 1 cm chunks.
Use some grease on a mesh rack or use baking paper and put your liver on it, put a pan with some tin foil under it for easier cleaning if using mesh.
When you take them you can dice them up into smaller chunks to swallow like pills.
I don't do this very often but keep an eye one it and you'll see it gets done quite quickly.
Dry weight should be about one quarter of wet weight, calculate your portions based on that so you don't end up with vitamin A poisoning.
VERY IMPORTANT do not freeze liver for storage as the important vitamin B12 and B9 (folate) degrade rapidly. For storage you must use silica gel desiccant packs or it will go mouldy.
I usually eat Swedish style liver patée that I make myself from what we call "young cow liver" which has a much milder flavour this is NOT calf liver just slightly older and half the price. I usually spice it with freshly ground cloves, coriander seeds, allspice, sage, garlic a couple of splashes of Tabasco for acidity and that fermented taste, sometimes I use dill pickles instead.
Mine is heavily inspired by this recipe from a legendary Swedish chef. https://www.youtube.com/watch?v=tjJGeA4Z-kM
Unfortunately I can't tell you precisely how I make it because I do it so often I just know how to make it by feel.
Personally for me there is no substitution for liver, unparalleled in density of nutrients and has an extremely low cost.
You will want calf liver as it has the least amount of vitamin A, overdosing on that will not be fun for you and is a real risk if you eat liver from a mature cow often. In an oven with the door ajar or in a convection oven at 80 degrees Celsius you can dehydrate it.
First you must remove the membrane that surrounds it, use kitchen paper to get a hold of an edge you may need to peel up an edge slightly first with a knife.
Then you put it in the freezer for 3 hours to let it firm up for easier slicing .
Now it's time for slicing, you may want to use a plastic glove on your off hand since it gets bloody cold, slice it in 1 cm chunks.
Use some grease on a mesh rack or use baking paper and put your liver on it, put a pan with some tin foil under it for easier cleaning if using mesh.
When you take them your you can dice them up into smaller chunks to swallow like pills.
I don't do this very often but keep an eye one it and you'll see it gets done quite quickly.
Dry weight should be about one quarter of wet weight, calculate your portions based on that so you don't end up with vitamin A poisoning.
VERY IMPORTANT do not freeze liver for storage as the important vitamin B12 and B9 (folate) degrade rapidly. For storage you must use silica gel desiccant packs or it will go mouldy.
I usually eat Swedish style liver patée that I make myself from what we call "young cow liver" which has a much milder flavour this is NOT calf liver just slightly older and half the price. I usually spice it with freshly ground cloves, coriander seeds, allspice, sage, garlic a couple of splashes of Tabasco for acidity and that fermented taste, sometimes I use dill pickles instead.
Mine is heavily inspired by this recipe from a legendary Swedish chef. https://www.youtube.com/watch?v=tjJGeA4Z-kM
Unfortunately I can't tell you precisely how I make it because I do it so often I just know how to make it by feel.