I have been drying meat recently. As you can see I made lex's jerky maker. he helped me out a lot by sending the light fixture/heating source. I prefer my jerky unseasoned.

    I'd like to know that too, not on the other organs, but on the liver.  I think protein is best digested moist, as is fat.  Liver having carbohydrates might be better dried.  Here's an example-

Veal, ground, raw
Serving size 100 g, Total fat 7 g, Total carbohydrate 0 g, Protein 19 g

so water 74 %?
7 grams fat = 63 calories
19 grams protein = 76 calories
total calories 139
almost half the calories in fat


Veal, variety meats and by-products, liver, raw [calf liver]
Serving size 100 grams, Total fat 5 g, Total carbohydrate 3 g, Protein 20 g

so water 72%?
5 grams fat = 36 calories
3 grams carbohydrate = 12 calories
20 grams protein = 80 calories
total calories 128
slightly over a quarter of the calories in fat

    Who here has dehydrated liver?  Is it worth it?  It might be nice to have snack food  of animal origin, better, healthier, right?

    Sully, what's that in the upper right part of the plate, ground cauliflower?  It's presented artistically, thank you.

That's actually rendered suet scooped out with a spoon.

I like this idea.  It's worth a try.

I have dehydrated liver along with other organs (heart, kidney, spleen, tongue). I works nicely but it won't be as stable as muscle meat jerky. For some reason the organ meats (barring heart) retain more moisture as a finished product. They also have a bad habit of being tacky to the teeth almost like a dry taffy. They taste great though.
I need to get more liver soon.