12-16 ounces liver (chicken is more mild)
8 ounces bacon (beef or pork)
1/2 cup tallow, plus more if using fat to seal
1 1/2 tsp salt
1 tsp thyme
1 tsp garlic
2 whole eggs, whisked
Saute bacon on medium heat in a cast iron pan, a regular pan works, too.
After a few minutes of sauteing add liver and cook until still pink inside.
Blend in everything, except eggs, in a blender or with a hand mixer.
As you are blending everything, pour in the eggs. Do not stop blending or else the eggs will scramble.
Blend until smooth.
Store in jars.
*Optional – seal top of jars with extra melted fat to prevent oxidation*
Let chill to firm up and to let the flavors meld together.
Eat cold, spread some on a burger or cheese crisps.
Or eat hot! Once firm and cooled down, you can also re-fry this to make a rendition of refried beans!
Just scoop some into a hot greased pan, let sear, flip and sear again. You’d be amazed at how similar it tastes when you eat with taco meat!