Stacey Fenton

[Stacey Fenton @sfenton103]

https://t.co/BkOmy6cjL6
These are the best books!!! Good job Baby!!

[Stacey Fenton @sfenton103]

@StevenFenton7 Good job Baby!

[Stacey Fenton @sfenton103]

@StevenFenton7 Good job Baby!

[Stacey Fenton @sfenton103]

What is the best way to cook liver?

[Stacey Fenton @sfenton103]

@KetovoreTim699 Break-Fast

[Stacey Fenton @sfenton103]

@tamjeff33 @Eda52069178 I do pork tenderloin on my rotisserie and it is delicious!

[Stacey Fenton @sfenton103]

@Angus_Buyer I am referring to the mRNA vaccine in particular.

[Stacey Fenton @sfenton103]

I just found out Costco’s beef is vaccinated. Can anyone recommend a good beef source that is unvaccinated?

[Stacey Fenton @sfenton103]

@Sara_BTTU I am referring to the mRNA vaccine in particular. I don’t want it in my food.

[Stacey Fenton @sfenton103]

@randysult Good question

[Stacey Fenton @sfenton103]

This is the vaccine I am trying to avoid in my beef.

[David Wolfe @DavidWolfe]

mRNA vaccine in Costco beef.

[Stacey Fenton @sfenton103]

@JoelHeineman More than I want tackle 😂

[Stacey Fenton @sfenton103]

Is Liverwurst Carnivore? Which Brand?

[Stacey Fenton @sfenton103]

Here’s a simple and hearty recipe for making liverwurst with a carnivore twist—focused solely on animal-based ingredients, no plants or fillers. This assumes you’re aiming for a pure carnivore diet version.

### Carnivore Liverwurst Recipe
**Ingredients:**
- 1 lb (450g) beef liver (or a mix of liver—pork, chicken, or lamb works too)
- 1/2 lb (225g) ground beef or pork fat (like pork belly or back fat for texture and richness)
- 1-2 tsp salt (adjust to taste)
- Optional: 1-2 tsp beef tallow or lard (if you want it creamier)
- Optional: Bone marrow (about 2-3 oz, for extra richness, if you have it)

**Equipment:**
- Meat grinder or food processor
- Large pot or skillet
- Sausage casings (optional, if you want a traditional shape) or a loaf pan

**Instructions:**
1. **Prep the Liver:** Rinse the liver under cold water, pat dry, and trim any tough membranes or veins. Cut into chunks small enough for your grinder or processor.
2. **Cook the Liver:** Lightly cook the liver in a skillet over medium heat with a bit of tallow or lard—just enough to soften it, not fully cook (about 3-5 minutes). This reduces the raw taste while keeping it tender. Let it cool slightly.
3. **Grind:** Run the liver and ground beef or pork fat through a meat grinder with a fine die. If using a food processor, pulse until smooth but not pasty—aim for a spreadable texture.
4. **Mix:** In a bowl, combine the ground mixture with salt. If using bone marrow or extra fat, mix it in now. Knead or stir until it’s uniform and slightly sticky.
5. **Shape:**
- **Casings Option:** Stuff the mixture into sausage casings, tie off the ends, and simmer in water (about 160°F/70°C) for 30-40 minutes until firm.
- **No Casings Option:** Pack it into a loaf pan or small mold, cover, and refrigerate to set for a few hours.
6. **Finish:** If you used casings, cool the sausages in an ice bath, then store. If in a pan, slice once chilled. It’s ready to eat cold or lightly pan-fried in tallow.

**Storage:** Keeps in the fridge for about a week or freeze for up to 3 months.

This is a no-frills, carnivore-friendly liverwurst—high in protein, fat, and nutrients like iron and vitamin A. Adjust fat content to your preference; more fat makes it smoother and less "livery." Enjoy it solo or with a fried egg if you’re strict carnivore!

[Stacey Fenton @sfenton103]

@JoelHeineman I have found the same thing but used to love eating it. Someone posted a comment about making their own. I will look into that too.

[Stacey Fenton @sfenton103]

@infidel_cracka @FidesEtRatioEtc Do you cook the whole time on the stove or use the oven?

[Stacey Fenton @sfenton103]

@MAGAVoice They can read his license plate.