I tried dehydrating chicken and beef liver in the oven. It was a mess and a half. A friend of mine is gifting an electric dehydrator to Kaleb for training treats. So looking forward to fixing his liver treats that way.
So happy to hear about Kaleb! AND that he is a "Raw Fed" dog!
I've got an easier way to dry/jerk chicken or beef liver for treats. You can leave them soft or dry them out for a crunchy chip. I've used the dehydrator too but I prefer these. After you make them for the first time, and get the hang of it, it's EEEEZY PEEEEZY!
Dutch's LIVER LEATHER TREATS FOR DOGS AND CATS
You will need the following:
1 pounds raw calf liver or chicken liver
1 can sardines packed in water
(drained before use) OPTIONAL
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
Preheat oven to 190 degrees.
Place liver, drained sardines (optional), 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.
If your blender is small and low horse power, do this in smaller batches,. 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 or nickel (they will shrink when you re-dry them). 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 or longer , 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. If you leave them soft, divided into baggies and store in freezer until you need them.
“Bone” Appétit’ Kaleb!