Close your eyes and think of liver and onions. Did you picture your grandma’s kitchen table like me? Did your stomach growl, or did you involuntarily shiver?.
It doesn’t matter if you like the taste of beef liver or not; eating this organ meat is a great way to get B vitamins, trace minerals, and phytonutrients.
You can get more liver even if you don’t like the taste. Learn how to make your own superfood liver “supplement.” Find out how to freeze cooked liver for the best results and how to make it my favorite way: as homemade liver supplements.
A lot of people around the world have eaten beef liver for a long time, but it’s only recently started to become popular again in Western diets.
If you think it’s smart to “eat what your great-grandma ate,” you’ll be more excited to start eating liver.
But because liver has a strong metallic taste and a very smooth texture, some people might not like eating it raw.
You can try making liver supplements if this sounds like you. No, I’m not talking about drying liver and turning it into powder and capsules; I’m talking about something much easier. We’ll talk about how to cook liver, cut it into “pill-sized” pieces, and freeze them so you can eat them whenever you want.
Liver and bacon is a classic combination that many people love. The liver provides a soft, tender texture and rich, iron-filled flavor while the bacon adds a smoky, salty crunch. However, liver and bacon is often served in large portions, and not everyone can eat it all in one sitting. This leads many home cooks to wonder – can you freeze cooked liver and bacon?
The good news is, yes you can absolutely freeze cooked liver and bacon for future meals. With the right freezing and reheating techniques, the liver and bacon will keep its texture and taste surprisingly well. Here is a complete guide to freezing and reheating this classic combo.
Can You Freeze Cooked Liver by Itself?
Before tackling the full liver and bacon combo, let’s look at freezing plain cooked liver. The process of freezing and reheating cooked liver is pretty straightforward:
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Cook the liver as desired. Pan frying or braising are common cooking methods. Cook until browned on the outside but still tender and pink inside.
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Allow liver to cool completely then wrap tightly in plastic wrap or place in resealable plastic freezer bags. Squeeze out excess air before sealing.
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Label freezer bags with contents and freeze date Liver will keep well in the freezer for 2-3 months.
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To reheat, thaw liver in the refrigerator overnight. Reheat gently either in the microwave or on the stovetop until warmed through. Add a bit of beef or chicken stock or gravy if reheating seems to dry out the liver.
The key is to not overcook the liver initially and avoid overheating upon reheating. With a light touch, the liver retains its silky texture beautifully.
Tips for Freezing Cooked Liver and Bacon
When dealing with a mix of ingredients like liver and bacon, a few additional tips will give you the best results:
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Cook the bacon separately from the liver. Fry the bacon until fully cooked and crispy. Allow to cool completely before assembling with the liver. This keeps the textures distinct.
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Undercook the liver slightly. Cook just until lightly browned on the outside but still a bit underdone inside, since it will cook a bit more upon reheating.
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Allow all ingredients to cool fully before freezing. This prevents freezer burn.
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Use freezer bags rather than plastic wrap. The bacon fat can soak through plastic wrap. Freezer bags contain juices better.
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Label bags with contents and freeze date. Liver and bacon will keep well frozen for 2-3 months.
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Freeze liver and bacon in individual portions. This allows for easy reheating of single servings.
Follow these tips, and your frozen liver and bacon will retain the flavors and textures of freshly made.
What’s the Best Way to Reheat Frozen Liver and Bacon?
When ready to eat that frozen liver and bacon, the reheating method you choose can make all the difference in preserving taste and texture:
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Oven: Bake frozen liver and bacon in a casserole dish, covered, at 375°F until heated through, about 30 minutes.
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Stovetop: For single portions, gently reheat frozen liver and bacon in a skillet over medium-low heat with a bit of chicken or beef stock to add moisture.
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Microwave: Microwave is the quickest reheating method, but can toughen liver and dry out bacon. Reheat at 50% power in 30 second bursts just until heated through.
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Slow cooker: For a large batch, add frozen liver and bacon to a slow cooker with chicken or beef stock. Cook on low 4-6 hours.
The slower reheating methods like oven, stovetop, and slow cooker tend to work best for retaining the tender and juicy qualities of the liver and bacon. But the microwave can work in a pinch.
Tips for the Best Results Reheating Frozen Liver and Bacon
Follow these tips for optimal results when reheating your frozen liver and bacon:
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Allow frozen liver and bacon to thaw overnight in the refrigerator before reheating. This prevents overcooking from reheating while frozen.
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Add a bit of chicken, beef, or bacon fat to the liver and bacon before reheating. This provides moisture and prevents drying out.
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Reheat at a low temperature. High heat makes liver tough and bacon rubbery. Low, gentle heat preserves texture.
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Don’t overcook upon reheating. Heat just until warmed through, not beyond.
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If reheating in the microwave, use 50% power and heat in 30 second bursts. Check frequently to avoid overcooking.
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Let the reheated liver and bacon rest for 5 minutes before serving. This allows the meat to finish cooking gently.
Enjoy Your Perfectly Reheated Liver and Bacon
Being able to freeze and reheat liver and bacon opens up possibilities like cooking large batches for meal prep or whipping up a quick liver and bacon meal from your frozen leftovers. Follow the tips in this guide, and you can enjoy perfectly textured, flavorful reheated liver and bacon straight from the freezer whenever the craving strikes. This classic meal combo still satisfies just like home cooking when handled right. Give freezing and reheating liver and bacon a try soon and keep this hearty favorite on hand anytime.
How to choose quality beef liver
It’s important to think about the quality of the meat when you’re buying raw beef liver for yourself. The best quality beef is grass-fed and grass-finished, also known as pasture-raised.
A review article from Duke University and Utah State University talks about how grass-fed beef is good for your health.
Compared to meat from conventional grain-fed animals, grass-fed beef is significantly higher in:
- Omega-3 fatty acids
- Vitamin A
- Vitamin E
- Phytonutrients such as terpenoids, polyphenols, and carotenoids
- Antioxidants
Phytonutrients and antioxidants are healthy substances that are mostly found in plants. They help fight inflammation, cancer, and heart disease. (1).
Conventionally raised animals, on the other hand, live in feedlots with a lot of other animals and are mostly fed corn and soy, which are low in phytonutrients. This diet increases the ratio of omega-6’s to omega-3’s in the meat. Heart disease, inflammatory diseases, and autoimmune diseases are all linked to having a high ratio of omega-6 to omega-3 fatty acids. (2) (3).
(I know that choosing grass-fed or pastured meat over conventional meat can be hard to do and cost a lot more.) Do not worry about where your meat comes from; stress is more likely to hurt your health than anything else. If you can only pick grass-fed meat sometimes, that will still make your diet better and more nutritious overall!
Where to find fresh liver
High-quality liver may be difficult to find at your local grocery store. Luckily, grass-fed beef is getting easier to find. Natural grocery stores like Sprouts and local farms that sell directly to customers are two examples.
I’m located in Northern Utah and I love to buy raw beef liver from Christiansen Family Farm (not affiliated, just a happy customer!) They do drop-offs/pick-ups of meat orders in various locations, so it’s more convenient than driving down to their farm. Try looking up a farm in your area, or visiting a local farmer’s market and talking to the farmers there!
