This post may contain affiliate links. Please read my privacy policy.
Calling all dog lovers! Treat your best friend to some special homemade dog jerky, it's SUPER easy to make and they will love you forever! Skip the store bought stuff which is full over fillers and chemicals and give them something wholesome and healthy.
Jump to:
Video - How to Make Jerky for Dogs
What meat to use
Ground meat is the best to use when making homemade dog jerky. Make sure you buy a package that is 10% fat or less. This would be a package that is labeled 90:10, meaning 90% meat 10% fat.
If you are grinding your own meat or deer, feel free to add organ meat as well such as liver. This only adds to the flavor and dogs LOVE it. Use a lean cut of meat such as a round roast. Grind through a ⅜" plate followed by a ⅛" plate for the best texture.
Spices that are good for dogs
When it comes to flavoring or marinades, making dog jerky is a lot different than jerky for humans. Regular beef jerky has a lot of salt and spices, this is unnecessary and not healthy for dogs. The spices are kept to a minimum and no salt is used. The Dog People have given us several spices that are healthy for dogs to eat.
Cinnamon -
- Cinnamon contains antioxidants and can help counteract the affects of diabetes. It can also help with bad breath, which is always a concern!
Turmeric -
- Turmeric can help with weight loss and keeping a dog overall healthy. It also helps with heart, joint, and brain health.
Ginger -
- Ginger is not only tasty but helps the digestive system and can help with nausea. A great spice to use if your dog tends to have an upset stomach.
Simply add several teaspoons of a spice or couple of spices to 1lb of ground meat to add some great flavor as well as health benefits to your dog jerky.
Mix the spices with 2 tbsp of water and mix into the meat with your hands.
There are two different ways to make the ground meat into dog jerky strips. The first method is by flattening the meat by hand or rolling pin to ¼" thick and scoring with a knife or pizza cutter. If you are making a small amount of jerky, 1lb or less, this is a good method.
Use a dull knife to help transport the jerky strips to either a dehydrator tray or oven tray topped with a cooling rack.
The second method is by using a jerky gun to extrude the ground meat into strips for jerky. Pack the jerky gun with the flavored ground meat and shoot the meat onto either jerky trays or an oven tray topped with a cooling rack.
A jerky gun is a great tool to use if you are making a decent amount of dog jerky. So if you have more than 1lb of meat, grab one of these jerky guns and make your life a lot easier!
Dehydrating
I used my Nesco Dehydrator and my oven when making this jerky, both methods will create a great result. If this is the first time making jerky, simply use your oven before going out and buying expensive equipment. Might as well use what you already have!
Dehydrator
When using a dehydrator, make sure all the jerky strips are on the trays and place in the dehydrator. Turn the dehydrator on high, normally 160°F, and dry for 3-5 hours.
Oven
When using an oven, make sure the jerky strips are arranged on a cooling rack on top of an oven tray and turn the dehydrator between 180° - 200°F. Place the tray in the oven and prop the oven door open with a wooden spoon. Propping the door open will help any moisture escape while drying and allow the jerky to dry out.
Testing for when it's finished
You want to dry the jerky until it bends and cracks, but doesn't break in half when bent. Since dog jerky doesn't include any preservatives such as salt, over drying the jerky isn't a bad thing. Trust me, your dog won't mind a little over dried.
Pull a piece of jerky out of the oven or dehydrator and allow it to cool for 5 minutes before bending and testing. If you can feel moisture and it doesn't seem dry, keep dehydrating until it's finished. Once done, simply use scissors to cut into 1" pieces for the perfect sized dog treat.
Storing
The refrigerator is the best place to store dog jerky. Again, since it has no preservatives, it won't last as long as jerky made for humans. Place jerky in a ziplock bag and store in the fridge. If making a lot of jerky and wanting to store long term, a vacuum sealer can be used and the jerky stored in the freezer for several months.
FAQ
Yes. It will taste bland however since there is no salt and minimal seasoning used. It is safe though.
Yes. This jerky is packed full of protein, little fat, and healthy spices. Way better than store bought!
Yes, when making with chicken or turkey I like to use the oven method at 200°F to make sure the meat reaches an internal temperature of 165°F.
Old Pro Tips
- Line the oven tray with aluminum foil for a quick cleanup.
- Cut with scissors into bite size treats
- Add organ meat to meat you grind yourself
Learn more about making jerky
Ingredients
Lean Beef
- 1 lb Lean ground beef (10% fat or less)
Marinade
- 2 tbsp cold water
- 1 tbsp Cinnamon (ground)
Instructions
- In a bowl, combine ingredients and add to 1lb of ground beef
- Mix the ground beef and seasonings thoroughly
- spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼" thick
- Slice the pan of beef into jerky strips 4-5" long and 1" wide and place on dehydrator trays or cooling racks
- Dry on high in a dehydrator or in a 200°F oven for 3-5 hours until finished. Place a wooden spoon in the door of the oven to prop it open allowing moisture to escape.
- Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried
- Use scissors to cut the jerky strips into 1" square treats.
Pro Tips
- Line baking sheet with aluminum foil for quick cleanup
- Cut with scissors into bite size treats
- Add organ meat to meat you grind yourself
Nutrition
Leave a Reply