Rinse the liver well under cool running water.

Put defrosted liver in a food processor or blender, and blend until pureed. If your liver comes already thinly sliced, then you can also just use it as is.

Cut unbleached parchment paper to fit the dehydrator or baking trays. Pour or lay out the liver on the trays in even layers.

Dehydrate at 105° F/41° C for 24 hours. Keeping the liver at a low temperature allows it to remain in its raw state. Most ovens only go down to 170 degrees which will work, but the liver will no longer be raw.

When the liver is completely dry, it should snap into pieces easily. If it still bends it needs more time to dehydrate.

Put the liver back in the food processor or blender and pulverize it into a fine powder. You can also use a coffee grinder but this requires processing more batches.

Encapsulate the liver powder in the encapsulation machine according to its directions. If you don’t have a machine you can also scoop and pack the powder into the capsules. The machine makes this much easier though!

Store in a mason jar in a cool, dry place.