I know raw bones are the best, but I’ll face it: two of my dogs don’t like raw meat NEARLY as much as cooked, so the raw bone (off of the deer/elk we hunt usually) just stays outside in their kennel, and starts to stink the place up. So we end up smoking the bones (using our own wood chips…) #1. The dogs seem to like it more #2. It’s a lot easier to leave the extra ones on the shelf when they’re smoked (and there’s no room in the freezer to hold extra raw bones usually).
I wonder if smoking them just long enough to preserve the meat-scraps would keep the bone at the same “texture”?
We learned the truth of weight-bearing bones the hard way. Poor Cassy has a nice big hole in her head now, LOL!
