So I picked up 1lb of beef liver at the butcher shop...

I puree it in the blender (I think the stuff I get is a 1.25lb container).  Then I mix it with 2-3 cups of flour, some shredded cheese (1/2 cup), 2 eggs, and a pinch of garlic powder (I'm not sure the exact amount of flour, I just add it until it's doughy).  Then I spread it on a greased cookie sheet.  I think it bakes at 325 for 20-30 minutes.  I let it cool for a while, then cut it into bits with a scissors.  I keep a week's worth of training treats in the fridge at a time and freeze the rest.

 I just bake the pieces at 200* until they are the consistency I want - can't remember the last time I did liver but with heart this is about an hour.  I htink someone said it lasts about a week - I'm sure someone with more specific info will chime in!

You're in luck Luke and Kaiser

are you trying to DRY it? or just cook it?

I think I want to dry it out, MP -- And I think the 200* temperature sounds familiar.  I want to say that my friend cooks at that temp. for a few hours or something.

The "liver brownies" sound yummy (for my dogs....), but man, that's a lot of work.  lol  Plus I think I would absolutely vomit at the thought of sticking meat in a blender and turning it into a paste.    The end result looks really good, though!!  Maybe I'll have to try it.

I know the dogs will go insane for whatever I end up making.  They go berserk when they see "the liver guy" at agility trials, especially if he's got his hands in his pockets!  They learn fast...

Kaiser has a conformation show this weekend and I thought it would make good bait, too -- And hopefully smell better than the freeze dried tripe that he's currently obsessing over.

KarissaKS

The "liver brownies" sound yummy (for my dogs....), but man, that's a lot of work.  lol  Plus I think I would absolutely vomit at the thought of sticking meat in a blender and turning it into a paste.    The end result looks really good, though!!  Maybe I'll have to try it.

It's not too bad.  I *never* cook, for dogs or humans.  In fact I had to dig out our blender, I'm not sure if we'd ever used it before!  It wasn't too bad.  I heard the smell is bad when it's cooking but it didn't really smell to me.  Venison roast smells a lot worse, IMO.  It made good treats for shows.

When I make my chicken stew for my Honey I put in aout  pound to pound and half of cut up liver along with 5 pounds chicken thighs, 2 1/2-3 pounds of chicken necks, couple of sliced sweet potatos, coupleof chopped up apples, and pund of frozn green beans, water to almost cver and cook 24 hours in slow cooker.  I justs made a pot Saturday/Sunday and this time I did use cut up chicken gizzards instead of the beef liver.  I save enough for about 5 meals and then freeze the rest in freezer bags with enough for about 4 or 5 meals each and freeze She gets 1/2 cup of it with about 3/4 cup kibble at night).  It lasts a lot longer now that I am down to just my Honey girl, 75 pound golden retriever mix.When the bag is gone, I give her mackeral or salmon for 3 nights, then thaw out another bag.

 I usually just put it over top the rest of their meat. But man those brownie things look awesome and sound very easy to make. I might have to give it a try, I've a few b days coming up next month.

Liesje

I let it cool for a while, then cut it into bits with a scissors. 

I cooked it up last night --- And FYI, I think I might wait until it's warm enough to leave the windows open until I try another batch.  The combination of cooking liver, garlic (!) and cinnimon is completely overwhelming in my closed-up house.

I tried to cut it up into pieces before cooking it, but cutting up raw liver isn't really the easiest thing to do -- So I just laid it out in slabs on the cooking sheet and sprinkled one side with the garlic and cinnimon.  I baked it at 200* and flipped it over after about an hour and sprinkled the other side.  Then that sat for another hour or so before I had to leave for Kaiser's conformation class.  I wasn't comfortable with leaving the oven on while I was gone, so I turned it off and left the liver sitting in the warm oven.  When I got home, I ripped it apart with my fingers (easy!) and then stuck it back in for another hour to dry out some more.

The end result doesn't look very appitizing, but the dogs sure like it.  I put it in the fridge, but honestly I think it's dry enough that it could sit out and do okay (at least long enough to take to a trial or show).  One pound didn't make a ton of treats, though.  It only filled a Ziplock sandwhich bag about 1/2-3/4 full, so in the future I'll definitely make at least 2-3 lbs at a time since I've got the oven going.

I'm still going to keep the liver brownies recipe handy for the future!

To cut raw liver a little more easily, cut it when it's mostly frozen with a super sharp knife.  I do the same thing with heart and kidney, though kidney does have to be fairly thoroughly on its way to being thawed to be cutable.  Cutable - our word for the day! 

Thanks for the tip!  Wish I'd known about it before, but ripping it apart with my hands worked quite well (if not a bit messy...).    Next time I'll not worry about leaving it in the fridge for a couple of days to thaw out!  Thawed liver is pretty gross....  I scared myself, though, because once it was cooked I didn't think it looked that bad.  lol  Ewww.  My dad goes nuts over liver & onions.

I gave the boys some of the raw liver -- probably wasn't very nice of me, because Kaiser kept running around the house for the rest of the night trying to figure out where the smell was coming from so that he could get more.  haha!  Man, I hope my house doesn't smell anymore when I get home from work, but I'm sure it will.....