Organ meats--how to do them?

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Organ meats--how to do them?

Post by mudhenny on Sun Apr 08, 2018 6:58 pm

I have a neuropathy issue (trigeminal neuropathic pain) and am trying very hard to get my B vitamins. I'm not thrilled with supplements for a variety of reasons. Obviously the best way to get them naturally, especially B12, is through organ meats, primarily liver. Plus I just think it is a good idea, but the problem is, I pretty much hate them.

I can stomach chicken liver if I bread it, and deep fry them in bacon fat, and eat with carmelized onions. But that is messy and time consuming so I don't do it as often as I should. Tried the frozen "liver pills", but my gag reflex is so strong that I can't get much down. The "liver shots" still gross me out.

Currently I'm trying to eat liverwurst by warming it up and adding lots of herbs and garlic, spreading on a seedy cracker. I'm going to try and see how much I can incorporate into other foods, like chili, before it makes them too funky.

Any other ideas for how to incorporate organ meats and other offal in the diet? Plus what is up with this "shot of energy" thing? I find organ meats very filling, but I'm not getting any big energy buzz?

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Re: Organ meats--how to do them?

Post by katierose on Tue Apr 10, 2018 9:06 am

I hear you on the liver...so far the only way I can eat it is to blend some in a food processor and mix it into meatloaf. I know you said no supplements, but you can get pills that are just dessicated grass fed liver.  I don't even want to know what a liver shot is!!  Shocked

What about heart?  It's probably the least offensive of the organ meats since it's muscle.  3 oz of beef heart has over 100% of the RDA for B12.  There's a good amount of B12 in beef in general, plus lamb, wild salmon, mackerel and sardines.

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Re: Organ meats--how to do them?

Post by sharperhawk on Tue Apr 10, 2018 9:55 am

I eat liver with a bowl of plain rice. I alternate a bite of liver with a forkful of rice. Or I put some of both in my mouth at the same time. The blandness of the rice makes the strong taste of the liver tolerable. If you are avoiding carbs, you could use some other bland, unseasoned food.

Just recently I tried cooking and cutting a 4 ounce serving of liver into several pieces. I eat one piece per day and keep the rest in the refrigerator. The rationale is that liver is the best source of Vitamin A, but you shouldn't eat a full serving everyday (too much iron), and it's better to spread out the Vitamin A consumption over the week. One-seventh of a serving is still nasty by itself, but it's only one or two mouthfuls.
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Re: Organ meats--how to do them?

Post by RedComet on Tue Apr 10, 2018 12:40 pm

I literally can't handle liver. I've tried cooking it several ways, but it grosses me out. I've heard good things about liver supplements, though. I've been meaning to try these for a while. Pricier than cooking your own, but no taste:

https://www.amazon.com/dp/B00J47LEMS
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Re: Organ meats--how to do them?

Post by Pedidoc on Tue Apr 10, 2018 1:06 pm

I can do pan fried liver and onions occasionally. One of the only recipes we brought back from England was steak and kidney pie
http://www.geniuskitchen.com/recipe/the-classic-steak-and-kidney-pie-138782
Substitute potatoe starch for flour and either mashed potatoes or mashed sweet potatoes for the crust.
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Re: Organ meats--how to do them?

Post by breadsauce on Wed Apr 11, 2018 8:30 am

I make chicken liver pate, pork liver pate, etc etc. About 50% of the pate is liver, the rest is fatty pork meat, with some onion, spices etc. It is delicious and there is really no taste of liver. Something like the following - but I use 50% liver, and put it through a grinder / mincer instead of a food processor. It is easy to do and freezes well too.
http://www.paleopantry.org/coarse-country-pate-pate-de-campagne/

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Re: Organ meats--how to do them?

Post by Rig D on Wed Apr 11, 2018 9:19 am

Thanks Breadsauce. Like RedComet, I've never been able to handle liver. Your recipe looks like it would dilute it and mask the flavor down to manageable levels.

Our previous attempts at liver have resulted in the liver in the outside garbage and a quick run for fast food.
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Re: Organ meats--how to do them?

Post by mudhenny on Wed Apr 11, 2018 11:55 pm

Making my own pate/liverwurst seems totally doable now. Thanks for the link. I've looked around locally and there isn't much available pre-made, and nothing that is from pastured animals. Ordering on-line is an option, but it is very expensive. I've also looked into making my own seedy crackers, as the ones I'm buying are also very expensive.

Rig D--if you haven't tried fried chicken livers, you should give them a try. Unfortunately seasoned flour works the best for breading, but it isn't much, I think the coconut flour worked okay also. I save up bacon fat so I can put an inch in the pan. I was traumatized as a child by liver, but I was amazed that I actually kind of like these!

What the heck are "streaky bacon rashers"? confused

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Re: Organ meats--how to do them?

Post by Lovebird on Thu Apr 12, 2018 2:22 am

mudhenny wrote:What the heck are "streaky bacon rashers"  confused

Thin fatty slices of bacon...


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Re: Organ meats--how to do them?

Post by Rig D on Thu Apr 12, 2018 9:01 am

^ Around here, those rashers would be considered "lean"
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Re: Organ meats--how to do them?

Post by Lovebird on Thu Apr 12, 2018 10:11 am

Rig D wrote:^ Around here, those rashers would be considered "lean"

Most primal eaters would probably agree with you there.  Smile Pick these instead:


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Re: Organ meats--how to do them?

Post by mudhenny Today at 6:09 pm

Well, I've tried liverwurst several times now, and I have to say I really don't care for it anymore than I did the first time, ugh Crying or Very sad tongue

Why does something that is supposed to be that good for us taste that bad?

The homemade crackers are coming along nicely though. Very easy to make!


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