Dog Community

Sarah_Pyper

Posted : 9/1/2007 3:42:44 PM

Wow sounds really easy.... gonna have to give the chicken a try!!!

brookcove

Posted : 9/1/2007 4:09:37 PM

I was just at the feed store yesterday and they were selling a rack to dry jerky in the oven - it was $20 but looked pretty convenient. Same idea as above with the drip protection and the hanging, but self-contained.

I bet outdoor sporting supply catalogs like Cabela's sell something similar.

sallya

Posted : 9/1/2007 4:17:29 PM

Here, take one and pass it around, ha. Just took this photo of the sweet taters I dried yesterday! [

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Sarah_Pyper

Posted : 9/1/2007 4:42:13 PM

ORIGINAL: sallya

Here, take one and pass it around, ha. Just took this photo of the sweet taters I dried yesterday! []

How do you do sweet taters? Pyper just loves them?

sallya

Posted : 9/1/2007 8:01:39 PM

Pyper, it is incredibly easy! Slice the sweet taters anyway you like. I like to cut it in half first, then I slice them a bit thick. Be careful, the sweet potato is hard.

Then I add a bit of olive oil, just a tad. Then on the cookie sheet, into the oven at approx. 200-250 degrees. You just have to watch them. Take them out when you like, soft, or chip like. I like them pliable.

They are high in fiber and vits. A great treat! I don't buy treats. I like to give apple, carrots etc. also. Let me know how it goes for you!

These are a HUGE hit with Trudy.

Sarah_Pyper

Posted : 9/1/2007 9:02:31 PM

I also do mostly all homemade treats... but had never thought of anything like this... Thanks it sounds easy and Pyper loves sweet taters.. I do yougrt, chicken, g. beans, some PB, cheese, eggs, turkey, some fish, that kinda stuff.. but I am gonna try the chicken jerky and sweet potatos too... I will let cha know what she think.. ALTHOUGH SHE IS SURE TO LOVE IT!!!![sm=floating.gif]

sterlingfan40

Posted : 9/22/2007 8:42:23 AM

I tried this last night with beef. When I got up this morning it seems to be done. Nemo has testdriven a few bites and seems to approve.

...so, here's my question. Not being a jerky eater myself, what cuts of beef are best? I found a london broil SERIOUSLY on sale and had the butcher thin slice it for this experiment.

Thanks so much for this post. It wasn't that hard to do. I'll just have to remember to buy lots of toothpicks. I won't be able to do the exotic stuff but at least I can keep him supplied with jerky and feel fairly comfortable about it.

Sunshinegirl

Posted : 9/23/2007 3:10:19 PM

I have always used London Broil and stock up on it when it's on sale. I freeze it and then ready to make it I thaw it until it's still sort of frozen, then use my electric knife to slice it myself. That way I can control the size of the slices. Keep in mind, the thicker the slices, the longer it needs to dry. It's easier to slice when it's still a little frozen. Don't really have to do this with the chicken as it's easy to slice up. I want to try liver as that is one of my girls' favorite foods!

jennie_c_d

Posted : 9/24/2007 10:28:36 AM

I just made beef liver jerky Ick! for bait in training class. It's utterly disgusting, but turned out really well. Walmart sells thin sliced livers and hearts. They were out of hearts, so I got the livers, laid the strips out on a foil covered cookie sheet, and baked them senseless.

sterlingfan40

Posted : 9/25/2007 7:57:26 AM

Thanks for the replies. You mean I got it right!! I'll keep an eye out for London Broil to be on sale. The liver and heart sounds good too. I'll have to check with my Wal Mart to see if they carry heart. Hopefully I'll be doing some experimenting when the weather cools a bit.

Xerxes

Posted : 9/25/2007 8:32:47 AM

I do a similar thing with roast. I'll slice it while it's still frozen and then garlic powder it...put it into the oven to dry. i usually put the temp up at around 200*-250* and it takes anywhere from 4-6 hours. (The shorter time period the better because the boy drives me crazy while it's cooking!)

I also take the time to make myself some jerky seasoned with Lea & Perrins or Teriyaki and brown sugar. Mmmmmm

Xerxes

Posted : 9/25/2007 8:34:01 AM

sterlingfan40
I found a london broil SERIOUSLY on sale and had the butcher thin slice it for this experiment.

I like the london broil but I will use any roast or steak that's on sale.

Edie

Posted : 2/25/2008 11:28:45 PM

I wanted to Bump this thread as i think it's a brill idea,and easy too!And no doubt there are still folks out there who are buying jerky made in China.

I also wanted to know if anyone has attempted the Salmon jerky using the toothpick method? I'm going to give it a whirl tomorrow..I hope it works and doesn't fall apart!I just have no clue how long i should leave it in the oven for?Probably less time than the chicken?

Benedict

Posted : 2/26/2008 7:06:31 AM

Any reason I wouldn't be able to do this with chicken livers?

brookcove

Posted : 2/26/2008 2:58:05 PM

Benedict
Any reason I wouldn't be able to do this with chicken livers?

I find them just a wee bit tricky to slice up. But unsliced they are rather chunky and take a while. But it's doable. I prefer the beef and pork because Ben can share - doesn't seem fair to have to lock him up while the other dogs have all the fun watching and helping with cleanup!

Homemade Jerky - No Dehydrator Required