I believe my tolerance is building up. I’ve been baby stepping it with only a couple pieces a day without sounding off...more than normal that is.
I always try save and eat my deer liver. I have been researching how to make it. I always cut it up, wash the blood off and fry it up. Sometimes it’s smells nasty and tastes good, some times it tastes as nasty as it smells and then cleans me out. Im Trying something new. I read on line to soak it in salt water and apple cider vinegar for a day or two to drain the blood out and the vinegar I guess softens the meat. I know vinegar will kill bugs and bacteria off my fruit when soaked in water. Well, it’s on it’s third drain and fill since yesterday and most the blood is out of it. Just need to rise it off in cold water when done and it’s not sopose to absorb the vinegar or salt. A few more hours and I’ll soak it in milk. I read milk also brakes down the enzymes like vinegar to soften the meat and takes the metal and bitter taste out of it. Guess I’ll find out. I would assume vinegar killed any bacteria that might have been in the meat. I froze it up without aging the liver. It went into my freezer about and hour and a half after I harvested it.