How to Make Beef Liver Capsules
I’ve been making my own beef liver capsules for six years after teaching myself how to do it (because I am a weirdo like that!), and I wanted to share how I make them with you.
Organ meat (called offal) is an essential staple of a nose-to-tail carnivore diet, especially liver and kidney, which are the most nutrient-dense of the organ meats. Gram for gram, liver is the most nutrient dense food on the planet.
Eating liver gives your body a burst of nutrients it needs to do many of the jobs it needs to do:
Many people can’t or won’t eat offal as part of their daily diet, primarily because the taste and texture can be unappealing. In that case, supplementing organ meats in capsule form is an ideal alternative.
Wherever you’re sourcing organ meats, quality and sourcing is of utmost importance.
You have two options:
① Buy high quality and properly sourced organ meat capsules.
② Or make them yourself.
Buying capsules is of course more convenient, but 6-8 capsules per day can add up quickly in terms of cost.
If you take a lot of organ meat capsules like I do, it might actually be worth it to invest in the equipment to make your own.
Using whole beef liver from the farmer, the process is messy, stinky, and has to be done over a couple days. But if you have the determination, you can make 800-1000 capsules for just the cost of the capsules (around $15) and the liver ($5-10), making a cost per capsule of 2.5 cents―about a tenth of the cost if you buy pre-made capsules, which are more like $0.25 per capsule.
But there’s also a happy medium. If you want to bring the cost down but don’t want to go through the stinky, messy process of dehydrating the liver, you can actually buy grass-fed beef liver powder to make into capsules.