|10-09-2013, 11:16 PM||#13 (permalink)|
Join Date: Nov 2011
Location: hillsborough nj
liver dog cookies (ive posted this before)
1 lb liver (cows liver is cheaper)
1 tbspn minced garlic
1/2 cup of ground cornmeal
2 1/2 cups instant oatmeal
put liver in food processer until its a paste, add eggs and garlic and pulse, then add cornmeal and oat meal until incorporated.
spread on large cookie sheet, make sure you slather Crisco or vegetable shortning on pan, spread out evenly on pan and place in oven at 350 degrees for 30 minute
when I take it out of the oven, I place sheet outside to cool off (keeps house from smelling) and then I cut into little pieces (very tiny pieces). this recipe makes a ton of treats. they need to be in left in the frig, or they freeze beautifully. I separate in sandwich bags and freeze them.
|10-10-2013, 02:09 AM||#14 (permalink)|
Join Date: Jul 2013
Howdy from Idaho!
Oliver Kahn der Fasan Suchenden
Last edited by Jaythethird; 10-10-2013 at 02:12 AM.
|10-16-2013, 05:53 PM||#15 (permalink)|
Join Date: Jul 2012
I like to make my own training treats. I do:
1 or 2 jars of baby food, liver flavored preferred but it's harder to find. I get some kind of meat, they tend to like sweet potatoe too.
1 or 2 eggs
1/4 cup powdered milk
flour until it's a doughy consistency thick and non-sticky enough that I can spread out the dough easily (this is also easier if I rub flour on my hands). I TRY to use as little flour as possible but the dough is really sticky.
I spray a cookie sheet with olive oil spray, then I just roll the dough out in one big flat piece. About 1/4 to 1/3 inch thick. I heat the oven to 450 and bake for about 5 minutes. Then I use a spatula and flip the whole piece over and bake for another 5 minutes.
At this point it's still soft and largely undercooked but the outside is cooked enough to hold together. I put it on a cutting board with the spatula, then I use a pizza cutter to cut into perfect training sized treats. Takes about 15 minutes or so to cut it all, it's a LOT. But it makes a large amount of treats for a very low price. I originally tried forming squares out of the raw dough but it was way too sticky and this way is a lot faster.
I then put all the little squares back in the pan and bake for another 10-15 minutes until they're hard, usually mixing them up and trying to flip most once with the spatula half way through.
Let them cool and good to go
Again i dont like all the flour that's used but I like that it's very low ingredient. I just ordered a good blender so will likely substitute the baby food for blended liver once I do.
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Berlin vom Spartanville 1/13/13
Luther 2008 - 7/23/12
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Last edited by Anubis_Star; 10-16-2013 at 05:56 PM.
|10-31-2013, 10:13 AM||#17 (permalink)|
Join Date: Mar 2012
Below are some High Value "non-flour" recipes for training.
If you have a dog that is sensitive to regular flours, you can try using NON-Grain Flours (see list) in your doggie cookie recipes. Also, when you use the Non Grain Flour in recipes the liquid needs to be adjusted…either more or less.
· Buckwheat also called Kasha
· Chickpea Flour or Gram Flour (made from Chickpeas)
· Potato Starch/Flour
· Taro flour
Non Stick Fry Pan
Large Round Steak
Next time you go to the grocery store, pick up a nice size round steak, or top round.
1. Trim off all fat on the edges and in-between and if it has a round bone in it, remove that too.
2. Take a pair of scissors (outstanding tool for cutting meat) and cut the steak into manageable squares or rectangles.
3. Choose a fry pan (non stick works the easiest) that will hold the amount of steak 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 steak 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.
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. 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. On the day you are going to training, take out one or two baggies, place them in the frig and they will be unthawed by the time you are ready for class that evening. Of course the dogs love them frozen too, if you forget! They will unthaw quickly in your pocket.
You can also do the same with calf’s liver. After it is unfrozen, soak up the excess blood with paper towel, and proceed starting with #3 as above (you won’t have to cut this first). Only braise the liver long enough on both sides (don’t thoroughly cook it) as it only needs to be cooked to a “medium” range, otherwise it will get crumbly. Drain the liquid during cooking if needed.
The process takes a little time but saves a lot of $$ and the dogs go crazy for them!
LIVER LEATHER TREATS FOR DOGS AND CATS
You will need the following:
1 pounds raw calf liver
1 can sardines packed in water (drained before use)
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 dehydrate them. If you dehydrate them, cut them about the size of a nickle as they will shrink. Then, put 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.
“BONE’ APPETIT” MY FURRY FRIENDS!