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Thread: How to make liver edible? page 2

  1. #11
    tcb's Avatar
    tcb
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    When I posted this thread a while back, the best answer I got was "hide it in something else". So basically I now put 1/4 lb of liver in with 2lbs of ground when making this...

    My Favorite Chili Recipe | theclothesmakethegirl

    It almost gives it a "beany" type element. It's delicious.

  2. #12
    Knifegill's Avatar
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    I cut the whole liver into fist-sized chunks and froze them all. Now I eat one chunk a week. Thaw for two days, get pan oiled and hot, add liver and cover with lid. Medium heat for around 8 minutes, or slightly higher heat for five. Should be slightly raw toward the center and not too tough on the outside. Best to cut it up into small bites. Fennel, cumin, turmeric and black pepper go a long way toward making it taste like sausage.


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  3. #13
    Leida's Avatar
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    I like the idea of making a chili with liver. Maybe curry as well?
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  4. #14
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    Meat grinder. Mix it in with other ground beef for burgers.
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  5. #15
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    Quote Originally Posted by ChocoTaco369 View Post
    Meat grinder. Mix it in with other ground beef for burgers.
    I've done the burger route too, much more noticeable than in the chili..

  6. #16
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    Quote Originally Posted by tcb View Post
    I've done the burger route too, much more noticeable than in the chili..
    If you do 8oz of liver for 4lbs of meat, it's not very noticeable. Even better would be ground liver mixed in with ground beef and THEN cooked in chili. That would be almost undetectable.
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  7. #17
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  8. #18
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    Quote Originally Posted by ChocoTaco369 View Post
    If you do 8oz of liver for 4lbs of meat, it's not very noticeable. Even better would be ground liver mixed in with ground beef and THEN cooked in chili. That would be almost undetectable.
    lol yeah I'll try that (:
    well then

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