Slice up liver in to 1/4-inch slices. Drop into boiling water and cook for 10 minutes. Pour off the water and place liver slices on paper towels, pat down hard until very dry. Sprinkle with garlic powder and let dry for several hours. The slices should get soft but solid. Refrigerate. They should be good for 3-4 days.
Published in the Albuquerque Journal, recipe from Kathy Herman of K-9 Kitchen.
10 years ago