Canine Companion: Homemade Dog Jerky Treats Are Simple
Hey, guys. We have been discussing some fairly serious topics lately. As I was thinking about what I wanted to write about this week, it hit me. I know many of you absolutely love when I write about recipes on here. So, why not? Let’s talk about a recipe for homemade dog jerky treats that are simple to make.
Key word. Homemade. There aren’t any yucky preservatives, no overload of sodium, and sugar definitely hasn’t been poured into these as if the world is ending and we need to use all the sugar left in the United States (those of you who have studied food know factories pour all sorts of yuckies into the food we, and our dogs, consume).
Oh, and I can’t forget, you can eat these yourself if you want to try them out. Who knows, you might love them, too.
Before we get started, you’ll need a dehydrator. If you have one at home, perfect. If not, you can try to borrow one. If neither of those options work, they aren’t overly expensive and you might want to make other yummy treats with it in the future.
If you don’t have the ability to borrow or purchase a dehydrator, you can use your oven at the very lowest setting it has available.
When you’re searching for the meat you would like to use, choose the leanest meats you can find, so we are able to create the healthiest jerky possible. This also extends the shelf life).
Here we go.
Prep time is generally around 20 minutes. Then, you’ll need about six hours for this to cook. The yield is generally three to four trays.
Ingredients: Meat (lean flank steak, chicken breast, chicken thigh, salmon, or game meat)
Marinade time: The marinade is optional, but if you would like to marinade, you can grab 1 cup of unsweetened pineapple juice, ¢ cup of liquid aminos (you can find this in the health food section of a grocery store or have it ordered), ¢ cup of apple cider vinegar. Marinade for several hours in the refrigerator.
Let’s get to Cookin’.
Finally, it’s time to cook. Before you throw the meat straight into the dehydrator or oven, check one more time for any fat you may be able to remove.
Slice your meat into thin cuts (the thinner cuts will dehydrate faster). Try to make each piece approximately the same size so you aren’t continuously checking the meat. This will result in all of the pieces finishing the cooking process at approximately the same time.
Preheat your dehydrator or oven to 160 degrees Fahrenheit.
Strain the marinade from the meat and pat the meat dry with a paper towel. Place the sliced meat onto the trays ensuring there is enough room between each piece for adequate air flow.
After about four hours, check the meat and see how it’s doing, if you’re using a dehydrator. If you are using an oven, you’ll want to check the meat after about 3 hours. By now, the meat should have shrunk into at least half the size and be dark in color. The meat shouldn’t feel rubbery but it’s okay if it bends.
Once the meat comes to a full ‘cool,’ you can store it in an airtight container.
What’s the ‘Shelf Life?’
If you keep the jerky on the counter, you’re looking at it staying fresh and healthy for about one week. If you store the jerky in the refrigerator, it should stay good for about two weeks.
P.S. — Don’t forget to cut out this article so you’ll have it later if you want to cook this repeatedly. I will also be posting it, as I do all of my articles, on my Facebook website at facebook.com/specialistamberdrake.
Have an amazing weekend, everyone.
Until next time.