noncommercial treats - German Shepherd Dog Forums
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post #1 of 8 (permalink) Old 10-23-2013, 09:39 PM Thread Starter
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noncommercial treats

Do any of you make your own treats? I'm not a fan of treats for tricks, BUT! Decided there are some things I could try it with... so instead of buying commercial crap, who makes their own? I'm looking at making my own. I know there are recipes through Google, but I wanted to ask first. Thanks!
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post #2 of 8 (permalink) Old 10-23-2013, 09:45 PM
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Let’s Talk About Treats | Z-dogs Blog
I usually use string cheese, or cubed cheese, oven bake chicken or beef and cut into pea sized portions. I use this for tracking bait, rewards. My dogs don't like crunchy treats, they are raw fed and for whatever reason, crunchy treats are not high value(though they hoover under the bird cages for the pellets or cereal I give the birds!)
For training, I use a ball on string or tug, it is much better for keeping the drive up. If I'm teaching something, then I use food.

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post #3 of 8 (permalink) Old 10-24-2013, 07:35 AM
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I buy treats but also make my own. I get my recipes from Google or dog specific recipe books. If you are willing to make treats that have flour in them, you have a lot more options.

I prepare my own chicken stock and have preserved a lot of vegetables from my garden, so a lot of my recipes begin with puréed green beans, squash, or pumpkin mixed with a few cups of stock. Add in eggs, cheese, crumbled bacon, or peanut butter and enough flour to make a workable dough that you can roll out. I have a small round cookie cutter, about the size of a quarter, that I use to make the cookies. I bake them on a greased sheet for 20 minutes at 350 degrees.

They must be stored in the fridge, and are good for a couple of weeks.

Niko: American Showline GSD 5 years old
Rosa: American Muppet Dog (GSD/Border Collie mix) 5 years old
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post #4 of 8 (permalink) Old 10-24-2013, 09:08 AM
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Here are my dogs' favorites!
Dog & Cats go crazy for both of these! You'll get approximately 400 to 500 treats if cut the size of a dime!

“Bone” Appétit To All My Furry Friends!



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 with scissors into about ¼” strips with scissors. Then cut strips to create small squares about the size of a dime or what ever size you like. 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. If you decide to dehydrate them, cut the squares a little larger, maybe the size of a nickle, b/c they will shrink.
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

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. Take out a baggie when you need them and place in the frig to unthaw. Of course the dogs love them frozen too, if you forget!

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!
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post #5 of 8 (permalink) Old 10-24-2013, 09:16 AM Thread Starter
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Thanks very much!
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post #6 of 8 (permalink) Old 10-24-2013, 09:29 AM
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Originally Posted by Mr. D View Post
Thanks very much!
My Pleasure! Enjoy!
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post #7 of 8 (permalink) Old 10-24-2013, 11:21 AM
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Buy meat on sale. Use a meat tenderizer and flatten it to about 1/4". Dry it in the oven or a dehydrator.

Contact a local butcher and ask for the tracheas. You can dry these in the oven or a dehydrator as well.

Poultry butcher - ask for the feet. Defrost a couple feet in the fridge and feed once per day. Their teeth will stay nice and clean. Lots of good joint supplements in the feet and tracheas.

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post #8 of 8 (permalink) Old 10-24-2013, 11:30 AM
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Angel has some great recipes on her blog and Facebook page

K9 Instinct - Dog Nutritionist in Kitchener, Ontario, Canada. K9 Instinct Blog! Dog Nutrition consultations online! - Blog


My Pack:

Jasmine - Female Miniature Poodle - born Aug 15, 2010
Loker Delgado Von Stalworth - Male GSD - born Jan 26, 2012
Koda & Zazu - 7 year old male cats
Alex - Male Cocker Spaniel (rescue) - RIP Cuddlebug 2007-2010
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