Dried liver is one of the most beloved snacks among cats: it concentrates an intense aroma along with a unique richness of taurine, iron, and vitamin A. For this very reason, it should be given in very small amounts, as an occasional treat. Once dried, it becomes crunchy and breaks easily into tiny morsels, perfect for training or a special indulgence.
Ingredients
- 200 g fresh beef liver
Method
- Rinse the liver and pat it dry with paper towels.
- Place it in the freezer for 20–30 minutes to firm it up and make it easier to slice.
- Slice the liver into pieces about 0.5 cm thick, then cut into small cubes.
- Arrange the cubes spaced apart on a baking tray lined with parchment paper.
- Dry in the oven at 90–100 °C with the door slightly ajar for 2–3 hours, until the pieces are dry and firm, with no softness remaining in the centre.
- Allow to cool completely before serving or storing.
Notes
Pay attention to quantity: liver is very high in vitamin A, and too much over time can cause bone problems. Think of it as a rare treat (1–2 times a week, just a few cubes). Make sure the pieces are thoroughly dry to prevent mould. This remains a snack: no more than 10% of daily calories, and fresh water should always be available.
Storage
Store in a sealed glass jar, thoroughly dried, for up to 2 weeks; in the freezer for up to 3 months. If they absorb moisture, pop them back in the oven briefly.