It is quite surprising but I have had a lot of interest in the liver
treats, so here goes
I get my butcher to cut the liver into strips about 1/2 an inch thick and
store it in a box in the freezer, then each time I use the oven and it is
getting towards the end of the cooking time I put some strips on a baking
tray and place it in the bottom of the oven. I think the temperature
should be about 109c so that the liver just dries out, but each oven has
to be tried and tested.
I wish you and your ferrets the best of luck, once your ferrets get a
liking for them just keep your fingers out of the way as some ferrets can
mistake fingers for liver in a mad dash to stop the others getting any.
The man with a new idea is a crank until other take it up
Mark Twain
http://groups.yahoo.com/group/intact-ferrets/http://www.smartgroups.com/groups/house-ferretshttp://www.geocities.com/houseferrets13uk/First_Page-Index.html
Come see some of my hobs and jills
http://www.geocities.com/houseferrets13uk/Some_of_my_jills.html
Some of our fund-raising events
http://www.geocities.com/houseferrets13uk/Show.html
[Posted in FML issue 5136]
