For training purposes I believe puppies & young dogs respond well to a reward of a liver treat.  Will someone please advise me how to go about preparing these, storage etc.
Thanks in anticipation.
Grasshopper

1.whack it in the microwave for ten mins.
2.Hold nose for 10mins.
3.Cut into pieces and place in tupperware tub..
4. Tell hubby its his turn to clean the kitchen..

Thanks - didn't think it would be that simple, but I can imagine not pleasant to do.  May do quite a bit whilst at it and freeze in smallish portions - is that feasible ?  Just thinking that I won't want to be doing that on a regular basis.
Cheers.

Personally, I don't use treats for training, but like to have some on me for keeping Tara's attention on me in case of joggers etc. I find Barker and Barker's Liver Treats very useful http://www.dogtraininginfo.co.uk/products_treats.htm . They are very small, very clean in the pocket and last for ages :) :)

Daisy

If you get some from the butchers i am hopeless with amounts but it usually comes to 60p which is ample for training and i use it for shows, just put it on a plate for just under 10mins until its quite firm but slightly soft in the middle...and we have a little tupperware tub or an old butter carton..

If you search champdogs for "liver cake" you will come up with many recipies for liver cake with also other idea's for treats. :)

I simmer liver wath several cloves of garlic in a pot for about 25 mins.  Remove it from the water and allow to cool for a bit.  Cut into little pieces and place in oven at 100 degrees for about an hour. Store it in an airtight box in the fridge.

If you try them for the first time use them sparingly. Liver goes straight through my dogs so liver treats are rare; I make tuna cake and other things instead. Some dogs are fine with it. Just a warning.

Depends how much you want to make at a time. I buy my liver in 10lb bags from Landywoods. I defrost a bag at a time and boil it in a huge metal pot for an hour. I drain it, run it under a cold tap to remove the 'fluffy' cooked blood and leave it to cool. When cool I chop it into bite sized pieces and then bake it in the oven for a couple of hours at a low temperature. When it's cool again I split it into day sized bags and either put it into the fridge or freezer. It takes almost a day but lasts a month or so :) This hard baked liver doesn't make your fingers smell, is clean in your pocket and will keep in the fridge for a couple of weeks.

For liver cake I use a tesco value sponge mix, chuck it in the food mixer with an egg, teaspoon of lazy garlic and a dollop of raw liver - whizz it all up and bake as per instructions on the pack :)