If you're fed up with all the additives in doggy treats, consider dehydrating your own meat. Dehydrating meat not only kills bacteria, but imparts extra flavor for your pooch, making the treats perfect for training sessions. Even though you can dry meat in your oven, the safest way is to use a dehydrator, according to the United States Department of Agriculture.
Wash your hands with soap and water before handling the meat. Wash the knife and cutting board, as well.
Rinse meat. Use paper towels to remove excess water. Place the meat on the cutting board.
Cut or slice the meat double the size you want it to be once dried. Slice no more than 1/4 inch thick. Trim off excess fat.
Place meat on the dehydrator trays. Avoid letting the meat overlap or touch. Leave space between the pieces or slices for even drying.
Set the dehydrator temperature for 160 degrees for beef and 165 degrees for poultry. Depending on the size and thickness of the pieces, you need to dehydrate the meat for three to six hours. If the meat cracks when bent, it is done.
Once the meat cools, place the pieces in closeable plastic bags or containers. You can store them in the refrigerator or at room temperature. You can also use freezer bags, if you wish to freeze the pieces.
Partially freeze meat for easier slicing and cutting.
If you don't like the smell of dehydrating meat, such as liver, move the dehydrator to the garage.
Items You Will Need
- Cutting board
- Paper towels
- Lean cuts of meat
- Plastic bags or air-tight containers
- Partially freeze meat for easier slicing and cutting.
- If you don't like the smell of dehydrating meat, such as liver, move the dehydrator to the garage.
Pauline Gill is a retired teacher with more than 25 years of experience teaching English to high school students. She holds a bachelor's degree in language arts and a Master of Education degree. Gill is also an award-winning fiction author.