Your Kids Will Beg for this SUPER HEALTHY Seasoning

Take advantage of those grass-fed, grass-finished livers, kidneys, hearts, spleen or any other offal you have sitting in your freezer with this homemade organ meat seasoning. It’s a micro-dose of nutrition with every sprinkle.

Grab the full tutorial and recipe here: https://homesteadingfamily.com/homemade-organ-meat-seasoning/

Don’t want to make your own organ meat seasoning? Grab some Pluck seasoning here (be sure to use code “EATHEALTHY” for 10% off your order: https://homesteadingfamily.com/eat-pluck

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MORE ABOUT US!

WELCOME! We’re so glad you’re here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: http://bit.ly/HFWelcomeVideo

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– Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop. https://homesteadingfamily.com/STC_YT
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– Grandma Lynn’s Blueberry Buckle – A delicious dessert anytime of year: https://homesteadingfamily.com/BB_YT

#organmeat #offal #pluck

liver heart spleen kidney even lungs we
know that these different organ meats
are incredibly healthy for us but
getting our families to eat them and
actually enjoy them that could be an
entirely different matter so today I’m
going to be showing you how to make
something that your family is going to
beg for and it’s going to get all this
great nutrition into their bodies
[Music]
I know how nutrient dents good organ
meat is for me but I got to say I am not
a great fan of consuming it regularly I
don’t mind a uh liver and onions every
so often or even a really good liver
pate but my kids aren’t so crazy about
it and it seems kind of hard to get it
into our diet in a regular way that is
until I learned all about pluck this is
a product that freeze dries the organ
meat from 100% grass-fed pastured beef
cow organs and puts them into a
seasoning blend and they’ve got a couple
of different flavors but this is
absolutely delicious I did not believe
it when I first saw it so I had to try
it and even my kids asked for it on
everything so it is a really really
successful way to get a lot of micro
does of nutrients into into your food
even for the kids putting it on things
like potatoes or eggs or meat or your
vegetables a favorite in our house is to
put it on salmon is absolutely delicious
and the kids love it but here on
Riverbend our property Here We Grow all
of our own meat and so it seems kind of
silly to be paying to bring in a product
like this it’s not cheap because you
know of course it’s a really high
quality and a lot of nutrition packed
into it when I already have of freezer
filled with my own awful and organ Meats
today I’m going to be making my very own
version of this super nutrient DSE
seasoning but first I think I need to
call and get a few tips from
somebody hello hey Chef James it’s
Carolyn from homesteading family hey hi
Carolyn hey how are you it’s so good to
hear from you yeah we’re doing really
well I have a project that I really want
to run by you though um you know how
much we love pluck we put it on
everything here at our place but we also
raise all of our own good grass-fed beef
here so I literally have a freezer
filled with things like heart and liver
and I’d love to figure out how to make
my very own pluck could you give me some
of your top tips on how to do it and
make it turn out great oh yeah that no
that is a great idea absolutely first
you’re going to want to freeze dry and
powder your organs okay cuz you really
want to remove as much moisture as
possible because it’s the moisture
that’s going to spoil it and you want to
really make it so it can be shelf stable
um so that you can just use it like a
normal seasoning so the freeze drying
process you’re going to follow the
instructions obviously and then you want
the powder to be you know you want it to
look really no different than like a
protein powder right that kind of that
size if you can get it that small now if
you don’t have a freeze dryer you can of
course use like a dehydrator the key is
to remove as much moisture as you can
now while that’s you know freeze drying
or dehydrating you can mix together your
favorite seasonings oh okay well I
particularly find using garlic and onion
like a granulated garlic granulated
onion is ideal because it helps to cut
the organ flavor helps to kind of make
it taste a lot better
um in my judgment but uh okay you can
also use some like smoked paprika that’s
what we use in pluck original um you can
also you know you can make it more Asian
you can add like ginger flavors uh
scallion you know anything that’s
already something that is dried um but
just choose your favorite flavors you
know you or your family’s favorite
flavors mix those together and then when
your your organ meat powder is ready
then it’s all about the ratio so you
really just want to focus on how much
organ meat to the seasonings you add and
I find starting with like a oh about a
15% is ideal okay um you can even start
a little lower to first to make sure but
15% organ meat and then uh 85% seasoning
is a good starting point and then from
there see how your your family likes the
flavors and then you can just basically
increase the organs and lower the
seasonings from there but around 15 to
20% is kind of The Sweet Spot in my
judgment um but that’s uh that’s
basically it okay yeah once you find
that blend and just remember it goes on
everything you know a lot of people
think we always laugh because everyone
thinks oh I just put it on eggs or I
just put it on meat and I’m like no no
put it on popcorn you know put it on
anything just any like if you can salt
it you can pluck it okay yeah so you
enjoy and uh and I hope you guys uh have
fun making it and let me know how it
turns out oh yeah that is super helpful
thank you so much I really appreciate
all your tips and I will give you a call
and let you know all right take care bye
James okay so that was super helpful I’m
really glad that I called them now James
mentioned using a dehydrator today I’m
going to use a freeze dryer because I
have my freeze dryer if you’re using a
dehydrator what’s going to be really
really important on that is making sure
that you pre- blend your liver like in a
blender or a food processor because
liver that’s been dehydrated gets hard
like a rock I’ve done it multiple times
it’s almost impossible to um powder it
so you need to pre- blend it and then
dehydrate it on one of the like fruit
leather trays or parchment paper or
something like that because it’s a meat
you want to make sure that you’re
dehydrating it at at least at least 165°
since it has to dehydrate for a while if
you’re using a freeze dryer like I am
today then you’ll be able to just put it
in and run it from completely raw in a
kind of chopped up state now today I
have this still mostly Frozen and again
this is a really good quality
grassfed um not certified organic cuz
it’s raised here on the farm but you
want to make sure that whenever you’re
starting with anything like this
especially organ meat that it’s really
really high quality it’s really
important and this does not just have to
be done with beef you could do this with
pork liver or pork heart or lamb or
whatever you have now with everything
freeze drying the smaller you make it
the faster it is going to freeze dry the
good news about freeze drying though is
that it is going to turn this liver
into something that is essentially
the texture of Styrofoam and so it is
going to powder incredibly easily when
we have it all done so I’m just going to
chop this up into nice little thin kind
of steaks and I’ll probably roughly Cube
it just so that it can freeze dry a
little more quickly
[Music]
all right I already have my freeze dryer
pre- tilling so it’s nice and cold and
it’s filled with a bunch of other trays
of other things I’m doing around the
kitchen some asparagus ends and other
goodies like that so this is all ready
to slide straight on into the freezer
[Music]
all right so Chef James told us to get
our seasoning blend together first and
like he said you can be super creative
with the seasonings that you want to use
one of our absolute favorite that we use
the most in our household is our own
homemade garlic salt now I have a whole
video just on doing that but we’re going
to Fast Track it here I have about a/4
cup of our
homemade garlic powder
and uh this was Freez dried um whenever
you’re freeze drying garlic make sure
you blend it just like that liver in the
dehydrator you have to blend it before
you put it on your freeze dryer trays
otherwise it’s going to turn into a hard
Little Rock and you won’t be able to
powder it so blend it up first and then
pour it on your freeze dryer trays or
you can just dehydrate it and you can
blend it up and put it on your
dehydrated trays just like you would do
the liver if you were dehydrating it
instead of freeze drying it so that’s
about a/ qu cup of that now we really
like parsley in ours this is totally
optional you can put in or take out
whatever you want when you’re making
your own spice Blends and this is just a
dehydrated parsley this is not
freeze-dried freeze-dried would be great
but you can definitely mix the
dehydrated with the freeze-dried just
know that they’re probably not going to
last more than about 2 months out on the
Shelf okay and that’s about 1/4 cup of
that parsley and then I have a cup of
salt now this is just a really good
quality Redmond Real Salt it’s what we
always use in the house for cooking and
for baking I love it because it has all
the different minerals in it I think
it’s like 60 trace minerals that it has
in it and then um all the different
chloride so it’s not just sodium
chloride it has magnesium chloride all
sorts of different chlorides in them so
I’m just going to get this salt blend
already and just whisk it up real fast
now you you can make this just like this
you don’t have to add any other pieces
to it but today we want to make it a
super garlic salt B and blend by adding
that liver so I have one tray that is
already all freeze-dried and ready to go
so let’s grab it and get it
powdered all right check that out
doesn’t that I mean it looks just about
exactly the same as when it went in
other than being a little bit lighter
and if we crack this open you’ll see
that it is completely dry on the inside
but look how easily that powders I could
almost like powder it up in my fingers
so this is one of those wonderful
benefits of freeze-dried foods is that
they’re so light and kind of have this
styrofoam texture that they’re really
easy to powder and turn into something
else so we’re just going to take this
and get it into our food processor and
turn it into a powder
[Applause]
now another side note really quickly
before we get into actually powdering
this is that if you have dogs or even
cats on your property um or you’re
training dogs this is exactly what you
buy when you buy what’s called liver
treats at the pet store for your animals
so they’re just freeze-dried bits of
liver and so they will go crazy for this
they absolutely love it it’s good for
them too and it’s a favorite treat so if
you need a training treat for your dog
or something for Behavioral issues
definitely do a little bit of extra
liver in your freeze dryer and give them
[Music]
some wow this is completely powdered you
guys I want you to see this it is
completely powdered this is really great
it has made it completely smooth nice
powder there’s as I get down towards the
bottom there’s maybe a few bigger chunks
in here so I think I’m going to stick it
back on for just a second but you know
this liver powder is going to be so
useful in the kitchen thinking of all
the different ways you could use this to
sneak a little nutrition into your
family’s food just think about adding a
little of this to spaghetti sauces or to
uh meatloaf or anything like that it’s
going to tuck right in there they’re not
even going to notice the flavor if you
don’t put too much in but it’s a great
way to get that extra nutrition into
your
family oh that looks just perfect yeah
even down in the bottom it’s nice and
smooth okay here we go now let’s add it
into our seasoning blend right now we
have right about a cup of our seasoning
blend which chef James was talking about
adding about 15% or starting light and
then slowly adding a little bit more so
I’m going to start with about 2
tablespoons of this liver
powder and again if you had heart or
kidneys or any of the other pieces that
we generally consider edible you could
completely add that in here I’m thinking
like the sweet breads anything like that
would be really good okay now let’s mix
that up really
thoroughly okay and then I’m just going
to give it a good old Mama finger test
now you don’t have to lick your finger
and stick it into your bowl in your home
but that’s what I do around
here I can’t taste any liver at all like
it it’s totally not there it is a very
delicious garlicky a little bit of that
parsley but then there’s just this depth
of flavor to it that is in addition to
the normal garlic salt flavor but I
could never pick that out and say oh I
think that that’s liver or something not
very good so that tastes so good that
I’m actually going to add a little bit
more I’m going to go with another
tablespoon and you know the idea is that
we want to get the most nutrition into
this possible while still having it
taste really great personally I want to
push the boundaries a little bit if you
have a really sensitive family who
sensitive to taste you may want to go on
the really light Light Side you can
always with your next batch add a little
bit more liver powder and the following
batch a little bit more and kind of help
them to increase their tolerance to the
taste that is still really good I could
actually go with even a little bit more
but I’m going to leave it right there
now let’s talk about how to store it
both how to store a seasoning blend and
how to store the leftover liver powder
because these are freeze-dried we do
want to get them into airtight
containers now this will last for
probably a couple months just fine out
on your shelf when it has been
opened but if you keep it sealed down
and you keep it in a nice sealed
container that’s been vacuum sealed it
is going to last for years and years on
yourself and remain at a really high
level of nutrition because it’s
freeze-dried if you’re doing this with
dehydrated liver then it’s not going to
last quite as long um but you will still
get a solid year of storage in it so I’m
just going to get these in some small
jars that way I can open just a little
bit at a time for my family now a funnel
would be really useful here but I didn’t
grab one so I’m just going to make a
mess
instead okay so there I have it I’m
going to have two jars one for backup
and one for actually sitting and using
in the kitchen so the one that I’m going
to use in the kit kitchen I’m just going
to go ahead and close up I’m not even
going to bother sealing it cuz I know
I’m going to be putting this on food
today in my kitchen but the one that I
want to have sit on my shelf for an
extended period of time I want to get
sealed and get it down to airtight and I
usually do this with just a regular
canning lid and a vacuum sealer so when
you’re vacuum sealing a jar you’re just
going to go ahead and use one of these
jar attachments and a hand vacuum sealer
is just so simple alternately you could
use a small myar bag if you wanted that
would work really well but you have to
heat seal
[Music]
those okay now like everything that ever
goes into your pantry make sure you
label this with the
ingredients and the date that you
created it and then know that it is is
going to sit on your shelf for a long
period of time just waiting for you to
add that wonderful nutrition into your
food for the remaining liver I’m just
going to put it in a larger jar because
I have uh several cups left in here and
I’m going to have that also vacuum
sealed and sitting on my shelf until I
need it now don’t forget to add this
onto all sorts of different things that
you’re making from eggs to vegetables to
Meats to popcorn to pastas whatever
you’re making this is going to make it
even better and add that extra nutrition
and hey if you want to uh check out
another way to add a whole lot of
nutrition into something your family
probably already loves check out this
video right here
m
[Music]