Dog Jerky Treat Recipes

Making your own dog jerky treats typically requires the use of organ meats. By drying strips of meat in the oven, you can create many different types of jerky that your dog is sure to love. Recipes are easily modified, and can be doubled or tripled if you have several dogs to feed.

  1. Liver Jerky

    • Liver jerky doesn't look very appealing to humans, but dogs love the taste. To make, preheat the oven to 250 degrees Fahrenheit. Slice 1 lb. of beef or chicken liver into bite-size pieces. Make them as large or as small as necessary for your dog, but keep in mind they will be very difficult to break into smaller pieces once baked. Place the liver pieces into a saucepan and cover with water. Turn the heat to medium-high and bring to a rolling boil. Lower the heat to medium and simmer the liver for about three additional minutes.

      Meanwhile, cover a large baking sheet with aluminum foil and spray lightly with cooking spray. Remove the pan from the heat, drain the water and place the liver pieces onto the baking sheet. Bake the liver jerky for two hours, and then store in a covered container at room temperature. Add an extra 30 minutes to the cooking time if the liver pieces are large. They should be dried and look like jerky when done.

    Kidney and Liver Jerky

    • Kidney and liver jerky is a favorite treat of dogs, and your feline companions can also enjoy it. To make, preheat the oven to 200 degrees F, and lightly grease a large baking sheet with vegetable oil or butter. Cut 1 cup each of beef kidney and beef liver into bite-size pieces. Place the beef pieces onto the baking sheet and bake for 45 to 60 minutes--bake for 45 minutes for a softer treat, or closer to 60 minutes for a drier jerky. Remove from the oven and store in a covered container in the refrigerator. If the jerky has been dried thoroughly, it may be stored at room temperature for up to three days.

    Garlic Liver Jerky

    • Liver and garlic blend to make a delicious jerky treat that any dog will appreciate. To make, combine 1 tbsp. of kelp powder with two cloves of crushed garlic in a mixing bowl. Add 1 cup of lukewarm water, and mix well. Cut approximately 1 1/2 cups of liver into thin strips, and submerge in the garlic and kelp mixture. Allow the liver to marinate for at least two hours.

      Preheat the oven to 250 degrees F, and cover a large baking sheet with baking paper or aluminum foil. Remove the liver strips from the garlic marinade and place onto the baking sheet. Bake the jerky for two hours, or until dried thoroughly. Store the jerky treats in a covered container in the refrigerator for two weeks or at room temperature for three days.