pesh Posted October 21, 2009 Share Posted October 21, 2009 (edited) Hi All Never really thought of this before, but what dehydrated liver should be given to dogs? Is there any real reason they can't have a mixture of lean dehydrated animal liver? Yes, I'm talking about it as a training device, not a meal.... Thx for the help................... Sharon Edited October 21, 2009 by pesh Link to comment Share on other sites More sharing options...
ShesaLikeableBiBear Posted October 21, 2009 Share Posted October 21, 2009 We use either Lamb's Fry or Liver in our dehydrater, which we purchase either from our butcher or Woolworths. Woolies however do not slice it and it's a bit of a performance cutting it up in slices for the dehydrater Link to comment Share on other sites More sharing options...
ellz Posted October 21, 2009 Share Posted October 21, 2009 Did you know that most of the "Lambs Fry" sold at Woolworths and Coles is not in fact Lamb liver, it is Beef Liver? Beef Liver is a lot larger and darker. Lamb Livers tend to be smaller and a slightly "greyer" colour. I only ever buy Liver from a human butcher. If it is for me (Lambs Fry and Bacon - nom nom) then they look out the better shaped ones, if for the dogs, they'll just give me whatever comes to hand. Sometimes they've been cut accidentally or are misshapen but are still perfectly good. I like to soak them overnight in milk, for myself OR the dogs too, it makes the flavour more uniform and nicer. Link to comment Share on other sites More sharing options...
pesh Posted October 21, 2009 Author Share Posted October 21, 2009 Thx for the replies so far......... Ellz, do you soak them in milk prior to the dehydrator? Link to comment Share on other sites More sharing options...
ellz Posted October 21, 2009 Share Posted October 21, 2009 If I've got time I do. It just seems to make them yummier. Soak them overnight and then almost wring them out to remove the excess! Link to comment Share on other sites More sharing options...
pesh Posted October 21, 2009 Author Share Posted October 21, 2009 Once again your full of great info, thx muchly. Link to comment Share on other sites More sharing options...
ellz Posted October 21, 2009 Share Posted October 21, 2009 Aw shucks! Link to comment Share on other sites More sharing options...
arrow Posted October 21, 2009 Share Posted October 21, 2009 I buy chicken livers (from the chicken shop) and find they are easy to handle and dry - 1 kg is about the right amount for 2 oven trays. Link to comment Share on other sites More sharing options...
Skye2 Posted October 21, 2009 Share Posted October 21, 2009 I have just purchased a dehydrator and was wondering if anyone has any tips for successful treats. How thin do you usually slice the liver? How long do you leave it in the dehydrator.? Do the treats store ok? I have tried using the oven before but treats never seem dried out enough and go off very quickly. Link to comment Share on other sites More sharing options...
BCPuppy Posted October 22, 2009 Share Posted October 22, 2009 My OH makes his own jerky(for human consumption) regularly and his tips are : Experiment cutting different thicknesses, he has a cheap meat slicer to do the job, and cuts at around 3-4mm, too thin and it ends up too crunchy, too thick and doesnt dry properly, hence does tend go off quicker Slicing is much easier if meat still slightly frozen For long term storage we cryvac or freeze small amounts Ensure meat is cool before you bag it or you will get condensation and will go off quickly Make sure you rotate the trays on your dehydrator during drying, makes things more even, also turning the meat occasionally helps If you marinate your meat, let it air dry a little before putting in dehydrator, we use old oven racks and allow the excess liquid to drip on paper, just keep the furry ones away! Timing is just a case of testing frequently, remembering it will dry a little on cooling :D Yard sales are great for buying bargain dehydrators, our last two were under $10 cheapies but work great Our next experiment will be with some yellowfin tuna we caught a while back, will let you know how we go Bound to drive the hairy legged one mad as she loooves fish Link to comment Share on other sites More sharing options...
ShesaLikeableBiBear Posted October 22, 2009 Share Posted October 22, 2009 Ellz, do you mean to tell me that if I buy Lamb's Fry from the supermarket, and make up a dish including bacon, mushrooms, onion and a brown gravy for ourselves that it is beef?. :D BCPuppy seems to have the answer re thickness and yes much easier to slice when partially frozen. Link to comment Share on other sites More sharing options...
ellz Posted October 22, 2009 Share Posted October 22, 2009 Ellz, do you mean to tell me that if I buy Lamb's Fry from the supermarket, and make up a dish including bacon, mushrooms, onion and a brown gravy for ourselves that it is beef?. :D If you are buying from the supermarket......the likelihood is VERY good that it is beef liver being sold as Lambs' Fry. Unless you specifically ask for Lambs' Liver from the butcher, most of the time you will be given beef liver. Link to comment Share on other sites More sharing options...
APBT Posted October 22, 2009 Share Posted October 22, 2009 i usually get about 2 kilos of chicken liver and just put them on the dryer trays the size they are, takes about 35 hours and when there done i freeze then in a container and take out what i need when i need it, works out to cost $1.90. much cheaper then store bought liver and much fresher. Link to comment Share on other sites More sharing options...
ShesaLikeableBiBear Posted October 22, 2009 Share Posted October 22, 2009 Ellz, NO more purchasing for either ourselves or the dogs then from the supermarket Link to comment Share on other sites More sharing options...
ellz Posted October 22, 2009 Share Posted October 22, 2009 Wise move Hesa! I've got my butcher trained well now. They know what I want and I get the most beautiful Lambs Fry for myself AND the dogs as well as an almost unlimited supply of yummy Lambs' Kidneys for myself as well. I just LURVE kidley-didley cooked like Fry and served with mashed taters! :D Link to comment Share on other sites More sharing options...
ShesaLikeableBiBear Posted October 22, 2009 Share Posted October 22, 2009 Pesh, sorry to be hi-jacking your thread Ellz, you are too tempting for words Link to comment Share on other sites More sharing options...
ellz Posted October 22, 2009 Share Posted October 22, 2009 Pesh, sorry to be hi-jacking your thread Ellz, you are too tempting for words Yep, sorry Pesh! Hesa......obviously we both have outstanding taste! ;) Link to comment Share on other sites More sharing options...
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