Liver Training Treats
#1
Based off of this thread (which has pictures). If I'm honest I gag while making this one, but it's a huge hit. I also tend to not use the optional ingredients here - liver is already very rich. It also smells very strong.

Ingredients:
Tapioca Flour (amount may vary, ~ 1/2 cup)
1 Packet Beef/Calf Liver, thawed
1 Egg

Optional Ingredients:
Milk (just a little bit)
Coconut Oil (I use a TBSP but amount can vary)
Shredded Cheese (we like Cheddar)

Recipe:
Blend all ingredients together in a food processor. I usually hold out half of the flour because I am looking for consistency first. I add it back in and blend in small portions until I get what I want. The desired consistency is runny enough to easily fill the mold, but thick enough to bake. There should be no chunks left after blending.

Next, fill the mold (I can usually get 2 batches out of 1 set of ingredients). Try not let there be much overlap between pyramid holes.

Bake in oven at 350 degrees (I'm at sea level, adjust accordingly). 12 minutes gives it a bread-like texture, or you can longer for a more crunchy texture. With Liver I've gone up to 20 minutes before.

Note that with Liver there is a fairly slimy texture that I haven't been able to work around yet. It may be my food processor. I have a lot of overlap on my baking sheet but it is very easy to "crumple up" like rolling a paper ball between my hands, so in the end it makes very little difference in my experience.

Refrigerate for storage (unless you plan to go through them in just a few days). The longer you bake them the less you have to worry about mold - but it IS a bread-like product. We don't go through them very quickly so I end up separating a few handfuls out int ziplock bags and freeze all but one, which goes in the refrigerator.
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Gotcha Day: November 14, 2015
Vet-Listed Birthday: May 2, 2014
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