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-ferrets http://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]