Turn your organ meat into a delicious seasoning that will give your whole family a micro-dose of nutrition with every sprinkle.
Why I Love Pluck
As soon as I heard about Pluck, I knew it was a product I could stand behind. However, I’ll be honest… I was very skeptical that it would actually taste good.
I went ahead and ordered some and was shocked when I found out I couldn’t even taste organ meats in the seasoning.
Pluck contains a combination of five organ meats (liver, kidney, spleen, heart and pancreas), and what you taste is a delicious blend of herbs and seasonings.
If you’re looking to add more nutrition and umami flavor to your diet but don’t have the time to make your own at home, I highly recommend trying out Pluck. Shop all three delicious flavors of Pluck here. Using that link will automatically get you 15% off your order at checkout.
Why I Love This Recipe
I was thrilled when James Barry (the creator of Pluck) helped walk me through the process of using our own home-raised offal that’s been sitting in our freezer to make our own homemade organ meat seasoning.
Not only does it combine my love of my freeze dryer (you can read my one-year review of the Harvest Right freeze dryer here), but it also helps get healthy and nutritious food into my kids without them even knowing!
Health Benefits of Organ Meats
It’s no secret that organ meats hold many health benefits. To learn more, you can check out the blog post (and podcast interview) with Chef James Barry where we chat all about the nutritional benefits of organ meats and why he formulated Pluck.
To summarize, organ meats contain potassium, iron, folate, magnesium, vitamins and minerals. James calls them “Mother Nature’s prenatal vitamin.”
The benefit of consuming organ meats is that you’re getting these nutrients in a whole-food form so that your body will better utilize them. Most vitamins are supposed to be taken with food because they’re fat-soluble, so for your body to absorb the nutrients, it needs some fat. If you’re taking whole-food sources of these vitamins, then you don’t need to add anything else. It’s already packaged in a way your body can use.
How to Make Organ Meat Seasoning
To make your own homemade organ meat seasoning, you need to gather your supplies and ingredients. The process is very simple and straightforward, but there is a bit of a time commitment when freeze drying or dehydrating.
Supplies Needed
- Freeze Dryer or Dehydrator – You can make your organ meat seasoning with freeze dried or dehydrated organ meat. We love our Harvest Right freeze dryer as well as our Excalibur dehydrator.
- Food processor – You’ll need a high-powered blender or food processor to powder your freeze dried or dehydrated organ meats.
- Whisk – Having a whisk will help you blend the organ meats and herbs together.
- Funnel – You’ll notice I forgot my funnel when filming the video! Having my stainless steel funnel on hand would have made pouring my seasoning into the jars much easier.
- Measuring Cups – Grab those measuring cups to start off with the ratios in the recipe, then make adjustments according to your taste preferences.
- Storage Container(s) – Your organ meat seasoning will last on the shelf for up to a year (when stored properly). I use Mason jars, but you could also use a spice container for the seasoning you’re currently using. The rest should be stored and sealed with an oxygen absorber and then vacuum sealed.
- Oxygen Absorber – Oxygen absorbers will help keep your freeze dried seasoning fresh. Check out this post on how to properly use oxygen absorbers here.
- Vacuum Sealer – If you’ve never had a vacuum sealer, this little machine will revolutionize your preservation game. It helps remove any excess oxygen while simultaneously sealing your jar to help your dehydrated or freeze dried foods last longer.
Ingredients Needed
- Garlic Powder – You can use dehydrated or freeze dried garlic powder. Learn how to make freeze dried garlic powder here or dehydrated garlic powder here.
- Parsley – You can use dehydrated or freeze dried parsley. Or, sub with whatever herb your family loves. Learn how to dry fresh herbs or how to freeze dry herbs.
- Salt – We love Redmond Real Salt. Use that link plus coupon code “HFSalt” for 15% off your purchase.
- Freeze Dried Liver – You can also use dehydrated liver. We recommend starting with two tablespoons and adding more to taste. Feel free to dehydrate or freeze dry as many organ meats as desired. I’m simply demonstrating with the liver, but you can add the kidney, spleen, heart and pancreas as well. Note: Because we’re working with raw liver, it’s important to freeze the liver for at least 14 days to kill off any parasites prior to freeze drying or dehydrating.
Step-by-Step Directions
- If you’re not starting with dehydrated or freeze dried liver, you’ll need to do that first.
- To freeze dry liver – Slice it into thin strips, place it on your freeze dryer trays (lined with parchment paper or a silicone mat) and freeze dry completely following the manufacturer’s directions.
- To dehydrate liver – Slice it into thin strips and line your dehydrator trays with the liver. Dehydrate at 165°F until completely dehydrated.
- Store freeze dried or dehydrated liver in an airtight container until ready to powder.
- Powder your freeze dried or dehydrated liver in a high-powered blender or food processor until it’s the consistency of protein powder or all-purpose flour. Set aside.
- Combine salt, garlic powder and dried parsley (or seasonings of choice) in a large bowl.
- Add powdered liver, starting with two tablespoons, and whisk to combine.
- Give the seasoning a taste test and adjust seasonings or add more liver, as desired.
The goal is to add as much organ meat powder as possible while the seasoning flavor still shines. This will be different for everyone.
How to Store Organ Meat Seasoning
You’ll want to store your organ meat seasoning in an airtight container with oxygen absorbers. Then, vacuum-seal the jar to keep it shelf-stable and fresh for as long as possible.
We like to keep an “everyday use seasoning” container in the kitchen. For this, a one-cup Mason jar with a two-piece lid works great. Just put the lid back on tight after each use. This will last on the shelf for a couple of months.
For the rest of your seasoning, vacuum seal it with oxygen absorbers, and it should last on the shelf for up to a year (if you used dehydrated ingredients) or up to 20 years (if you used freeze dried products), though I’m certain you’ll use it up much faster than that.
How to Use Organ Meat Seasoning
We love this organ meat seasoning sprinkled on our scrambled or fried eggs for breakfast, fried potatoes or any meats for dinner, hard-boiled eggs for a quick snack, or even popcorn drizzled with butter and organ meat seasoning for dessert!
You can hide the freeze dried, powdered liver in smoothies, Instant Pot Oatmeal, or other recipes, but the seasoning is delicious layered into almost anything savory. Mix and match your seasonings to create whatever seasoning blend your family loves and uses. Here are a few ideas:
- Taco Seasoning – Combine chili powder, ground cumin, smoked paprika, sea salt, black pepper, garlic powder, onion powder, dried oregano, red pepper flakes (optional) and freeze dried liver (or other organ meats).
- Ranch Seasoning – Combine buttermilk powder, garlic powder, onion powder, dried parsley, dried dill, dried chives, sea salt, sugar, tarragon, black pepper, mustard powder and freeze dried liver (or other organ meats).
- Fajita Seasoning – Combine chili powder, paprika, oregano, salt, onion powder, garlic powder and freeze dried liver (or other organ meats).
- Cajun Seasoning – Combine paprika, oregano, garlic powder, black pepper, cayenne, thyme, onion powder, salt and freeze dried liver (or other organ meats).
Did you make this recipe? If so, please leave a star rating in the recipe card below. Then, snap a photo of your organ meat seasoning and tag us @homesteadingfamily on social media so we can see!
Freeze Drying the Harvest
While I love my freeze dryer for preserving our garden produce and healthy convenience meals, it has also become a workhorse for supporting our natural approach to healthcare.
In my book Freeze Drying the Harvest: Preserving Food the Modern Way, I’ll teach you how to preserve vitamin-packed super-smoothies for a hot summer day, freeze dry powerful medicinal herbs, and immunity-boosting fire cider bites to get you through cold and flu season.
There has been such a high demand for this tested and trusted information that I have also added a Freeze Drying Masterclass to my online video classes in the Abundant Pantry.
These resources can be purchased separately or as companions, so whether you choose the book or the masterclass, you will receive all the information you need to have a pantry packed full of healthy food year-round!
More Posts You May Enjoy
- Check Out Our Freeze Drying Archives
- Garlic and Herb Seasoning: Elevate Your Cooking!
- Freeze Drying Chicken at Home
- Freeze Dried Meat
- Freeze Drying Herbs
- Harvest Right Freeze Dryer FAQs
- Chicken Bouillon Recipe (Dehydrator or Freeze Dryer Method)
- What Is the Best Harvest Right Freeze Dryer For You?
Organ Meat Seasoning Blend
Equipment
- Freeze Dryer or Dehydrator
- Food Processor
- Whisk
- Funnel
- Measuring Cups
- Storage Containers We use Mason Jars
- Oxygen Absorber
- Vacuum Sealer
Ingredients
- 1/4 cup garlic powder or freeze dried garlic powder
- 1/4 cup dried parsley or freeze dried parsley
- 1 cup sea salt
- 2 Tablespoons freeze dried liver or dehydrated liver, add more to taste
Instructions
Freeze Dry or Dehydrate Liver
- To freeze dry liver – Slice it into thin strips, place it on your freeze dryer trays (lined with parchment paper or a silicone mat) and freeze dry completely following the manufacturer’s directions.
- To dehydrate liver – Slice it into thin strips and line your dehydrator trays with the liver. Dehydrate at 165°F until completely dehydrated.
- Store freeze dried or dehydrated liver in an airtight container until ready to powder.
Organ Meat Seasoning
- Powder your freeze dried or dehydrated liver in a high-powered blender or food processor until it’s the consistency of protein powder or all-purpose flour. Set aside.
- Combine salt, garlic powder and dried parsley (or seasonings of choice) in a large bowl.
- Add powdered liver, starting with two tablespoons, and whisk to combine.
- Give the seasoning a taste test and adjust seasonings or add more liver, as desired.
Notes
- The goal is to add as much organ meat powder as possible while the seasoning flavor still shines. This will be different for everyone.
- You’ll want to store your organ meat seasoning in an airtight container with oxygen absorbers. Then, vacuum-seal the jar to keep it shelf-stable and fresh for as long as possible.
- We like to keep an “everyday use seasoning” container in the kitchen. For this, a one-cup Mason jar with a two-piece lid works great. Just put the lid back on tight after each use. This will last on the shelf for a couple of months.
