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post #3 of (permalink) Old 01-04-2014, 08:16 PM
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Both of these are grain/gluten free!


You will need the following:
1 pounds raw calf liver
1 can sardines packed in water (drained before use)
Pam Spray
Cookie sheet at least 12 x 16" non-stick with sides on it. If the cookie sheet isn’t a non-stick one, line it with oven-safe parchment paper that is purchased at the grocery store. It’s a white non burning paper made especially for the oven.
Garlic powder or salt (optional)

Preheat oven to 190 degrees.

Place liver, drained sardines, and a few shakes of garlic powder together into the blender. Pulse in small bursts to get it started and once it gets to the chunky stage, leave blender on for about 20-30 seconds to fully blend. This will create a thick paste.
NOTE: If your blender is small and low horse power, do this in smaller batches, then mix all
the batches together. You don’t want to overtax your blender motor.

Spray your non-stick cookie sheet with a small amount of Pam making sure that you rub it into the corners of the pan with your fingers. Or, line the cookie sheet with the Parchment Paper that you’ve cut to fit the pan. If you use the Parchment Paper, it may “curl” up and not stay flat on the pan. For this you can put a dab of water in several spots on the cookie sheet then lay the Parchment on top of the water drops and smooth down. The water will hold it in place.

Pour the mixture on to the cookie sheet. It’s thick, so you can use a rubber spatula to scrape the sides of the blender to get it all. Spread it out evenly to edges. Your goal is to avoid hills and valleys.

Place in 190 degree oven to bake.

Check pan after 40-50 minutes. If the liver mix has shrunk away from the sides, feels dry and rubbery to the touch and there is not any "stickiness," to it, you are ready to remove it from oven. If not, return to oven, and continue to check it about every 10 minutes or less if it is on the verge of being done.
NOTE: It may create a large bubble in the middle of the pan. Just take a butter knife and poke a few holes in it and continue baking.

Remove from oven and loosen the sides first, then under it and let cool for a few minutes so that you can handle it. It may break apart in places so don’t worry about that. Place rubbery liver sheet on cutting board, and cut into about ¼” strips with scissors. Then cut strips to create small squares about the size of a dime. You can either keep them soft or you can place the cut squares back on to the cookie sheet, and return to oven to dry further for approximately an additional hour, but keep checking so as not to burn them. This will create a dehydrated chip.
Place them in a container or baggie after being completely cooled and store in the refrigerator.

Items needed:
Non Stick Fry Pan
Large Round Steak or Pork Chops or Calves Liver or Lamb
1. Trim off all fat on the edges and in-between and if it has bone, remove that too. If using Calves Liver, thaw, and blot well with paper towel to remove excess blood.
2. Take a pair of scissors (outstanding tool for cutting meat) and cut the meat into manageable pieces.
3. Choose a fry pan (non stick works the easiest) that will hold the amount of meat you bought, and give the pan a small drop of oil or a quick spray of Pam.
4. Heat the pan until really hot and drop in the meat pieces in to sizzle. Keep your heat high but don’t leave the pan unattended.
5. Sprinkle on a little garlic powder or garlic salt if desired.
6. Let it sizzle for about a minute or two then flip over. Braise the other side (pour off the juice if there is too much) and remove from pan when the middle is pink (especially the Liver or it will crumble). Place on to paper towel, blot and let cool.
7. Take your scissors and cut all of the meat in strips about ¼” wide. Now take those strips and cut small pieces about the size of a ½ of a dime, (or whatever size you prefer).
8. Place small amounts into sealable snack baggies, then place those baggies into a sealable freezer baggie and place in freezer. When you need them, take out one or two baggies, place them in the frig and they will un-thaw. Of course the dogs love them frozen too, if you forget! They will unthaw quickly on the cupboard or in your pocket for training.
The process takes a little time but saves a lot of $$ and the dogs go crazy for them!

Bone” Appétit’ My Furry Friends!


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