Freeze the piece of liver overnight. This step will make it easier for slicing thin

Salt to taste. You may add other spices, like pepper, or leave completely without.

Remove liver from freezer and thaw. Once it is halfway thawed (not completely thawed), slice into thin strips.

Pierce each strip at the beginning, on kebab stick. Makes for around 11 pieces per kebab stick.

Place kebab stick transversal on grill tray. Separate each slice of liver so it dangles. Place sticks not to close together.

6. Place baking paper or foil on bottom tray, to catch juices wilst baking.

Place in preheated oven at lowest tempetature, between 50 and 100 C.

Let cook serveral hours until completely dry, with oven door slightly open for humidity to escape. Depending on the oven temperature, the cooking time may vary, 4 or 6 or 8 hours.

If overtly cooked, an outer black crust will form. This gives the liver a slightly sweetened flavor (as if it were caramelized).

Once the liver is completly dry you will have beef (liver) jerky/charqui

Stores best in glass container on counter. Does not need fridge.

Tip: you maye use the same method for jerky/biltong etc with any thinly sliced meat (beef, chicken, etc).

Tip 2: In using beef cuts, trim off all visible fat! Fat maintains humidity and thus the jerky will not keep for more than a few days out of the fridge.

Tip 3: if using beef chicken etc, it is best to marinate or rub and leave in fridge 24 hours before cooking.