[El]

Hi Jaxons Mom, Welcome to the forums!

I make jerky treats for my crew. Here’s a recipe;

Boneless skinless chicken, turkey, or duck breasts. You can also use beef, pork, fish, etc.

– Trim off ALL the external fat.
– Slice meat as thinly as possible, 1/4 inch MAXIMUM thickness. Try to keep all meat the same thickness.
– Place on a slightly greased rack in oven.
– Set oven to lowest temp, usually 200 degrees F.
– If possible, leave the oven door slightly open, this will allow the moist air to be removed faster.
– Jerky is done when it snaps in half when you you bend it.

If you are going to use a dehydrator, I recommend this type;

If you use a dehydrator like the one above, the things that change are the temp, 165 instead of 200, and if you get one with 3/4 inch holes in the racks, you will NOT have to grease them. If it has racks with 1/4 inch holes, you will still have to grease them. I recommend stainless steel racks with 3/4 inch holes for all types of jerky.

I am very happy with your feeding philosophy, and so are your pups (yes, they told me so) 😉

• This reply was modified 8 years, 11 months ago by El.