Not a bad idea. Salt has been used as a preservative since before the times of Christ. It pulls the moisture out of the meat and if left long enough will turn it into a jerky of sorts. However, if left out in the air too long, will turn the livers to mush and you will be unable to even use them. when exposed to the air and any humidity the amount of salt you used may not be enough. Most of us can use a container of chicken livers for days (depending on the smell), so this may not work for all.

All tips help,,keep-um coming.

Sounds like a winner, have to give it a try.

I use pickling salt and mix garlic power in it then lay the liver out on a cookie sheet, cover it with the salt mixture then after a few hours in the sun, I turn the liver over and cover it again with the salt mixture, then when it gets tough I put it back in the containers and refrigerate it