Make your own chicken jerky

I was recently reminded of an FDA consumer update warning that commercial chicken jerky treats may cause illness in some dogs.  This warning is not new, but the FDA has continued to caution against feeding our dogs any commercial jerky treats manufactured in China.

One of Wally and Lu’s favorite treats is chicken jerky, but I’m not taking any chances with their health. A friend told us about making your own jerky treats at home.  It is SO easy and you don’t even need a dehydrator!

The following recipes and photos were found on gourmet-dog-treat-recipes.com:

Chicken Jerky Dog Treats Ingredients:

  • chicken breasts (or turkey)
  • Dog friendly seasonings – such as garlic (see note below), parsley, mint, rosemary, sage
  • olive or canola oil

Preparation:

  • Preheat oven to 180 degrees
  • Line a baking sheet with tin foil and spray with non-stick oil. I prefer to use nonstick foil.
  • Slice chicken breast very thin – with the grain
  • Pat dry and then lightly coat with oil – only necessary if you want to season the jerky.
  • Lightly season if desired.
  • Place chicken slices on the baking sheet in single layer spaced evenly apart
  • Bake in oven for 6 to 8 hours – turning every two 2 hours.
  • Keep in mind that baking times will vary depending on your oven and the moisture content of the chicken. Your finished product should be dry and leathery.
  • Let jerky cool completely. Store in sealed bags in refrigerator. I prefer to use the vacuum seal bags.

Here is a “before” picture of the slices on my dehydrator.

Preparing Chicken Jerky Dog Treats

Here is an “after” picture. This jerky is actually made from a wild turkey that my father got during hunting season.

Chicken Jerky Dog Treats in Dehydrator

Chicken Jerky Dog Treats II

Here is another variation for making dehydrated meat treats:

Ingredients:

  • 1 pound raw ground chicken
  • 1 TB olive oil
  • 1/4 tsp garlic powder (see note below)
  • 1/2 teaspoon dried parsley

Combine ingredients and puree in food processor.

Spoon into baking pan lined with aluminum foil and sprayed with nonstick oil).

Spread the mixture evenly in the pan.

Bake in oven at 180 degrees for 2 hours.

Remove from oven and cut into desired sizes using a pizza cutter or knife.

Place back in oven and continue to bake for another 1 to 2 hours or until dry and leathery.

——————————————————————————-

NOTE: Garlic is a controversial ingredient for dogs. Large amounts of garlic can cause anemia in dogs, however, many experts agree that small amounts of garlic are actually beneficial to dogs. Garlic should not be given to dogs that are already anemic. Otherwise, for seasoning purposes do not exceed 1/4 teaspoon per pound of meat. If you are concerned – simply omit the garlic from recipes.

Another method of making jerky is described on Pure Taste blog.  The recipe is for beef jerky for humans, but the drying method is brilliant!

Insert toothpicks into one end of each slice of meat and hang between oven racks. Place a foil-covered pan on the bottom rack to catch the drips of fat.  There won’t be many, but some.

—————————————————————————–

Here’s how our chicken jerky turned out!

LuLu says “Yum Yum!”

(Wally ate his so fast that I didn’t even have a chance to get a picture!)

Now go make some jerky!

Your dogs will thank you!

 

* When making jerky in the dehydrator using pork, chicken, or turkey, be sure to dry it at the highest temperature setting. After drying, it should be heated in your oven to a minimum temperature of 160°F (60°C) for at least 30 minutes as a precaution against risk of salmonella.

** Store your jerky in a cool, dry and as dark place. The darker and cooler the storage area, the longer dried foods will last with good quality and nutritive value.  The ideal storage temperature for dehydrated food is 60°F (15°C) to below freezing. The ideal storage place is your freezer or refrigerator.

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Comments
  • Baily Mesa Big Carl January 20, 2011 at 4:38 pm

    we need to get a dehydrator

    Kari
    http://dogisgodinreverse.com/

    • Angel @ Life with LuLu January 20, 2011 at 4:58 pm

      The dehydrator works great, but you really can get the same results in the oven. It may take a little longer, which can be an inconvenience if you need to use the oven for something else though.

      I was so surprised at how easy it was to make. It was one of those “Why haven’t I done this before?!” moments. :p

  • Lori @ According to Gus January 21, 2011 at 1:53 am

    Awesome! Gus loves chicken jerky and this would be a fabulous way to make this treat at home. Great post…that last photo of Lulu is so stinkin cute!

  • Debby & Kirby the Dorkie January 21, 2011 at 3:17 am

    Great post! We dehydrate chew treats for Kirby. So far we’ve done chicken and fish. He loves Tilapia! Doug made some beef jerky but Kirby couldn’t have any because of the seasonings (mostly the soy) but we enjoyed it. I want to do some liver but not sure if I can handle the smell in my kitchen! I don’t season his chews and I hadn’t thought about using the oven.

  • Angel @ Life with LuLu January 21, 2011 at 11:30 am

    The only seasoning we used was a bit of apple juice. Supposedly, apple juice will help to extend the shelf life of the jerky, although, I don’t think it’s going to last long enough to spoil in this house!

  • […] for Gus.  We’re anxious to try Doggy Dessert Chef’s Parmesan Mini Meatballs and Life With Lulu (and Wally, too!)’s Chicken Jerky.  We’ll see how ambitious we feel by this […]

  • Bisleshan January 22, 2011 at 11:22 am

    I think it is a great idea to make treats for my dog myself instead of buying it commercially. You don’t know what chemicals are used. But still there are some nutrients that your dog may be lacking. I would suggest you to buy only natural supplements.

  • Rebecca January 25, 2011 at 5:12 am

    Thanks for stopping by my food blog! That turkey looks good!! I’d like to try some myself! :-)

  • Jackie January 28, 2011 at 12:15 pm

    angel, the only tough part sounds like slicing th raw chicken into thin strips. any tips on that? sounds like a dumb question i’m sure but i’m so not a cook (oh except for dog treats!). thanks for sharing and your blog is great! Jackie

    • Angel @ Life with LuLu January 28, 2011 at 12:43 pm

      Absolutely! The trick is to slice it while the chicken is partially frozen. I left frozen chicken breasts in the refrigerator overnight and, because they hadn’t thawed all the way, they were VERY easy to slice!

  • Julie March 7, 2011 at 12:52 pm

    I’m interested in making the ground chicken jerkey. What size baking pan do I use?

    Maestro thanks you.

    • Angel @ Life with LuLu March 7, 2011 at 1:16 pm

      I haven’t tried making the ground chicken jerky. I would assume the recipe is for a standard size cookie sheet though. If you try it, be sure to let me know how it turns out! :)

  • Angel April 4, 2011 at 7:08 pm

    I made the ground chicken jerky & I think u need to use a cookie sheet, the way it was written I thought they ment a baking pan which I took for the smaller one wich made it a little thicker & let me tell u it did not take me the few hours the recipe said, it took me over 11 hours & even at that it was not dry like jerky,, but they still loved it & was easier for my dog to chew.
    I think it would have dried out easier & taken less time with the bigger pan, making it a little thinner.

    • Angel @ Life with LuLu April 4, 2011 at 7:20 pm

      Thanks for the heads up! I still have not tried making the ground chicken jerky. If I do, I’ll be sure to use a cookie sheet! :) I’m glad to hear that your dogs liked it though!

  • Ginger August 8, 2011 at 2:03 am

    Dears Lulu and Lulu-mommy, me and my Folie&Bambi (http://www.flickr.com/photos/top_of_the_world/4520993347/), we are utterly grateful to you for the above instructions. In our part of the world chicken jerkies cost a fortune but little Follie and Bambi love them. Thanks a million

  • […] Chicken Jerky Make your own chicken jerky | Life With LuLu (and Wally, too!) My sister e-mailed me this link this morning and I thought I should share it with YT. My pups […]

  • […] jerky) and don't like what is in the people jerky I don't do sulfur dioxide. These sound doable: Make your own chicken jerky | Life With LuLu (and Wally, too!) Beef Jerky in the Oven | Pure Tastes What do you folks think? Do you think this would work with […]

  • Anna Korn October 15, 2013 at 3:23 am

    Just a note of caution: Don’t contaminate your hands, equipment, or kitchen. A high percentage of chicken carcasses are contaminated with pathogens like Salmonella or Campylobacter. Most of these bacteria need to be heated over 165 F to kill them. I do not know if a dehydrator heated to 180 F means the foods are heated to the same degree–do you know?

    • Angel @ Life with LuLu October 15, 2013 at 6:08 am

      Great point. When making jerky from pork, chicken, or turkey be sure to dry it at the highest temperature setting. After drying, it should be heated in your oven to a minimum temperature of 160°F (60°C) for at least 30 minutes as a precaution against risk of salmonella.

  • Shana October 18, 2014 at 2:46 am

    according to many websites (wiki, nesco, etc.) when using raw pork, chicken, or turkey heat it in oven at minimum temperature of 160°F (60°C) for at least 30 minutes BEFORE dehydrating as a precaution against risk of salmonella. Be sure to dry it at the highest temperature setting. ALSO if using your own seasoning, be sure to use a curing spice combination that includes Salt, Sodium Nitrite to prevent bacterial growth during the initial stages of drying.

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