Organ meats as pills

(Allie) #1

I cook and dehydrate organ meats for my dog and he loves them, now I’ve got to wondering if I could actually take his dehydrated treats like pills as a way to get these horrible but highly nutritious meats into me. What are your thoughts on this? :grinning:

(Karen) #2

Don’t choke. I like organ meats so no problem.

K

(Allie) #3

I’m trying to introduce it through food but am having to battle a lifelong aversion. I just bought me some beef heart and lamb liver which I cooked with some bacon and cheese that needed using up. Chopped the liver and heart into cubes. Used up some soured cream on top. It was mostly OK… except for when I got a piece of the liver :nauseated_face:

My dog sat watching me eat and was licking his lips and drooling so I saved him a bit and made him very happy :joy:

image
E526E160-BCD2-48DA-B2C9-0B20B3673139.jpeg3024×4032 2.52 MB

(Karen) #4

Mash liver or puree. Add mayo,garlic, tiny bit onion, salt and oepper. Dip rinds. Yum.

K

(TJ Borden) #5

Let us know if it works. I just picked up a sausage maker attachment for our kitchen aid mixer. My motivation for making sausage is primarily as a vessel to get more organ meats. I haven’t done any yet, but the pill idea is interesting too.

#6

Please don’t take my comments as contrariness. I don’t eat stuff I don’t like. My life doesn’t revolve around food, but eating is one of life’s pleasures. Can’t you achieve your optimal health goals without eating foods you don’t like?

(Allie) #7

Not with me now leaning towards zero carb as I’ll need them for the nutrients. That’s the only reason I’m making this effort.

(TJ Borden) #8

That’s why I want to make sausage, because sausage is delicious. For me, the goal is trying to eat more nutrient dense cuts. I’m also guessing that as I eat more organ meats, my taste will shift. I’m sure many of us can think of things we like that we didn’t necessarily always like.

(LeeAnn Brooks) #9

Great idea. Let me know if you figure it out. I’m not keen on organ meat either.

(LeeAnn Brooks) #10

While you’re at it, can you come up with something for bone broth too. I know this is Keto sacralige, but I just don’t care for that either.

Thankfully it’s about the only Keto food I dislike.

(Allie) #11

I’m not a fan of bone broth either so take collagen caplsules.

(Jay AM) #12

This seems messier than it might be worth. The sausage idea above is good. Turning the desired meat into ground meat and mixing it with hamburger and strong flavors will also help. I’m thinking spicy and curry would go well with it. As a kid, I grew up eating liver and onions, and braunschwager (liver pate loaf). Liver does have a different and somewhat strong taste compared to a more common meat. But, it could be overcome with time and essentially hiding it in foods and increasing its ratio over time.

(Allie) #13

Messy yes, but I already make huge batches of them for my dog so no hardship at all. He has all sorts of offal, various hearts, livers and kidneys, cut up into pieces. Chicken hearts cut into quarters, he loves them. I’m thinking I could just make a load more and store them in the freezer.

(TJ Borden) #14

I didn’t even know that was a thing

#15

Hmmm… do you have any sausage recipes to share?

I actually really like chicken gizzards and hearts, but hate liver (except in paté, go figure).

I have a meat grinder I rarely use, so I’m thinking sausage would be great!

(TJ Borden) #16

Not yet. My journey into sausage making has only made it as far as opening the box with the attachments.

#17

I used to eat lots of moose liver, and odd time beef liver, I didn’t like the beef liver. This week I bought a piece of liver and sliced it into small servings, did a fast fry it actually was not bad. However think will stick to vegetables mostly and do liver now and then.
The sausage thing sounds right!

(Candy Lind) #18

I’ve read of folks cutting up (raw) liver into tiny “pills” and ingesting them while still frozen; not sure I’d want to do all that work.

I have found that I like grilled beef liver blanketed in butter (in that “other life,” I loved it Southern Style with mashed potatoes & English peas, smothered with onions & gravy), so that’s one form I’m going with. Along with hearts and gizzards (which I love just boiled or grilled with simple seasonings), that will be the majority of my offal.

#19

Not sure if I’m ready to swallow raw frozen liver, mostly out of concern over the source and processing of the liver before I bought it. I wonder if cooking it first, cutting it up and refreezing it would work.
I don’t want to get into more supplements but have gone mostly carnivore recently and probably need to be getting more of this into my eating. So ordering organ meats as actual pills is sort of a last resort I guess.
Anyone heard of the company “Ancestral Supplements”? Good, bad, mixed?

Most recently I cut some liver into very small pieces and mixed it in with my ground beef then covered it with Tabasco sauce and some grated cheddar. It was ok… ish.

(Clara Teixeira) #20

Not sure if this is any help but I take dessicated liver capsules. A little spendy but so worth it. I do not handle the taste of liver well. I do like heart!