Make sure you cut the strip WITH the grain of the meat and not across. This gives a better 'chew'. A width of about 2 cm. (1 inch) and a thickness of about 1/2 cm. (1/4 inch) is usually best as it dries quicker.
Lay the strips onto a tray and use a low heat setting (250 degrees F) for as long as it takes to remove the moisture from the meat. When I make jerky for us humans I salt it down overnight first, but I prefer not to add extra salt to the dog's diet.
Jerky stores really well in a screw top jar, and I have yet to find a pooch that won't do hand stands for a piece! Remember though that even though it shrinks, a few pieces rehydrated will equal 3 times more so don't overfeed your puppy! Cheers!
By vicki57 from Queensland, Australia
By
06/25/2010
Hey vicki57, one question. "Low heat setting" on what? Do you put this in the oven or what?
Thanks so much!
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