Ingredients

Any amount of liver (or other organ meat such as kidney, heart or gizzard)

Directions

Preheat oven to 200 degrees. Cut meat in chunks large enough for a cat to chew on. (If the meat is partially frozen, it slices easier.) Cover a baking sheet with a Sil-pat liner for easy cleanup or grease well with oil. (Aluminum foil sticks and must be carefully scraped off or little foil pieces could get stuck in the cat's throat.) Lay the chunks of meat on the baking sheet about an inch apart so heat will flow around them. Bake at least 3 hours or until dry but not too hard to chew. The length of time depends on your oven and how much meat is being cooked.

Store in an airtight container in the refrigerator, but serve at room temperature.