Carnivore "Gateway" Liver & Bacon

Author

Jason Farris
June 15, 2026

If you're going to eat liver, you have to do it right. Cooking it too long makes it chalky and bitter. Keep it slightly pink, and pair it with the ultimate flavor enhancer: Bacon.

Ingredients:

  • 1/2 lb grass-fed beef liver, sliced thin

  • 4-6 slices of thick-cut bacon

  • 2 tbsp beef tallow or butter

  • Generous pinch of salt

Instructions:

  1. The Soak: Soak the liver slices in milk (if you tolerate dairy) or saltwater for 30-60 minutes. This pulls out the metallic, bitter flavor.

  2. The Bacon: Fry the bacon in a cast-iron skillet until crispy. Remove the bacon, but leave the grease.

  3. The Sear: Add your tallow or butter to the bacon grease. Get the pan screaming hot.

  4. The Cook: Sear the liver slices for just 1-2 minutes per side. You want a crust on the outside, but it should still be slightly pink in the middle. Do NOT overcook!

  5. The Finish: Salt generously, crumble the bacon over the top, and dig in.

Storage Tip:

Store leftover liver and bacon in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat gently in a skillet over low heat with a little butter or beef tallow. Avoid microwaving for too long, as liver can quickly become tough and dry. If meal prepping, keep the bacon separate until serving to maintain its crispness.