AIP – Chicken Liver Jerky

Living out in the boonies, and accommodating health issues means we pack food every time we leave the house. I dont like to buy too many convenience foods ( They’re so expensive!!) but I had been purchasing jerky online for the long days into town. I had some liver pate I had made and froze (because you can only eat so much in a week) and decided to thaw that out and see what I could come up with that day.

Liver is extremely lean, low in fat and has a very distinct flavor. I wanted to add it to another form of protein to subdue the flavor. The liver being in a puréed form – I chose the addition of ground beef for the volume and olives for some acidity and texture. That’s what we’ve got here, a dehydrated, protein packed snack, ready for any day out on the town!

Before Dehydration

If jerky is not your thing – and liver is unfamiliar to you – read up on some health benefits of liver and see my liver meatloaf post here. Its so yummy, you will just have to add it to your weekly meal plan!

This jerky is tastyyyyyyy, I even got my teenage brother who is under the influence of fast food to say it was “actually really, good!”. He does like olives though, maybe that’s what won him over. Who knows – but I’ll take it!

Check out that finished product!

For the Liver pate you will need:

  • 1 1/2 pounds Chicken liver
  • 4 cloves of Garlic (Crushed and skin on)
  • 1/2 Onion (Quartered and skin on)
  • 4 TBSP Apple Cider Vinegar
  • 1 tsp Salt
  • 1/2 tsp Pepper (Omit if AIP)
  • 1/2 cup kalamata olives

For the Jerky you will need:

  • 1 lb Ground Beef
  • 2 TBSP Psyllium Husk
  • 1 tsp Salt
  • 1 tsp Rosemary
  • 3 tsp Pepper I like to use a variety (paprika, cayenne, or black. Your choice!) Omit if AIP – or sub your favorite herb/spice.

  1. Working with thawed Liver, wash it well and place it in a medium size pot.
  2. Add the garlic, onion, vinegar, salt, and pepper.
  3. Allow it to marinade overnight, or up to 24 hours in the fridge.
  4. Once the flavors have gotten to know each other, on medium heat – cook the liver.
  5. Once the liver is cooked, and slightly cooled, place it in a food processor or blender and puree until smooth.
  6. Add in your olives and pulse until chopped.
  7. In a large bowl, add your ground beef and psyllium husk.
  8. To that, add the liver puree. Combine. *Be sure to work quickly, the Psyllium husk will bind even quicker if you’re liver is hot.
  9. Between two pieces of parchment paper, roll out your mixture. * Mine was roughly 1/4 inch.
  10. Place it in the dehydrator at 165 degrees for 6 hours. Give or take depending on the thickness of your jerky. You can also cook it in your oven at the lowest setting for 4 hours.
  11. Allow it to cool completely and slice!

Thanks for taking a gander – comment bellow and let me know what you think!

4 Comments Add yours

  1. Maria says:

    This sounds like a great nutrient dense recipie. Is there a substitution for psyllium husk or can it get ommited. I would really like to try this recipie.

    Like

    1. Steffanie says:

      It absolutely is!
      Thank you for your comment, that is a great question! If you have glucomannan fiber on hand, you may sub with that, though I would try 3 TBSP. The Psyllium is not for flavor, but for a binder. I have not tried it without – the worst that would happen is you’d have more of a crumbly product. But for the benefits – It may still be worth a try! Let me know if you try it without and how it works for you. 🙂

      Like

  2. Kyle Apsey says:

    This looks fantastic! I’m excited to give it a try. Organs are full of nutrients, but it’s so hard to find tasty recipes, especially ready-to-eat on the go. Thanks for sharing!! 🙂

    Like

    1. Steffanie says:

      Please do! And let me know how it turns out. I have another batch going on the dehydrator as we speak. It has become a staple in our home for sure! You are all so busy, hopefully it helps supplement your long days with proper nutrition! Thanks for your kind words! 🙂

      Like

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