Carnivore Beef Liver Waffles Recipe

Carnivore Beef Liver Waffles

🧾 Ingredients (Makes 2–3 waffles):

• 4 oz beef liver (cleaned, trimmed)

• 2 large eggs

• 2 oz ground beef or pork fat (or use beef suet, butter, or tallow)

• 1 oz pork rinds (crushed into powder – optional binder)

• 1 tbsp bone marrow or melted tallow

• Salt to taste

• Optional extras (if your version of carnivore allows):

  • 1 tbsp grated cheese

  • 1/2 tsp garlic powder or onion powder

  • Dash of dried thyme or rosemary

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🍳 Instructions:

1. Prep the Liver:

   • Soak liver in a little milk, lemon water, or salt water for 20–30 minutes (optional – helps mellow the taste).

   • Rinse and pat dry. Cut into chunks.

2. Blend the Batter:

   • Add liver, eggs, ground beef/fat, pork rinds, salt, and any extras to a blender or food processor.

   • Blend until smooth and pourable – think pancake batter consistency. Add more egg or fat if needed to thin it.

3. Heat the Waffle Iron:

   • Preheat a waffle maker to medium-high and grease well with tallow, butter, or bacon grease.

4. Cook:

   • Pour batter into the waffle iron, not overfilling it.

   • Cook for 4–6 minutes until crispy on the outside and cooked through.

5. Serve Hot:

   • Eat as-is, or top with a pat of butter, melted marrow, or drizzle of bacon grease.

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🥓 Serving Ideas:

• Serve with bacon strips or fried eggs on top.

• Add a side of crispy pork belly.

• Freeze extras and reheat in a toaster or skillet.

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🔥 Tips:

• These waffles hide the liver flavor very well, especially when paired with fatty meats or cheese.

• Use chicken liver if you’re new to organ meats — it’s milder and blends smoothly.

Want a dairy-free, egg-free, or pâté-based version? I can adjust the recipe for that too.