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Beef & Chicken Jerky

Beef & Chicken Jerky


  • 1/ 2 of an Eye of Round or Flank Steak
  • 2 Chicken Breasts

NOTE: When making any kind of jerky, you need to make sure you use a lean cut of meat. Any fat will make your jerky greasy.

Place the meat in the freezer for a few hours, until it is partly frozen — this will make it much easier to slice.  Trim off any visible fat, and cut the meat across the grain into quarter-inch slices. Try to keep the slices a uniform size so they will all dehydrate evenly.

If you have a dehydrator, add non-stick spray to the racks. Follow the instructions for your particular make of dehydrator: they’ll indicate the recommended time and temperature meats. Try to rotate your racks. You may also want to flip halfway through – although you don’t have to.  If you don’t have a dehydrator, your oven will work just fine. Place the strips on a greased or non-stick cookie sheet, and preheat the oven to 150 degrees. The jerky will take 6-8 hours.  You’ll know when the jerky is done because it will crack when you bend it. Make sure it’s dry, so it will last longer.  Since we’re not using preservatives, you may want to store the jerky in your refrigerator.


* If you make a large batch of jerky strips, consider freezing them to

keep them fresh longer.

* Three pounds of raw beef will typically yield one pound of beef


* Never feed a dog store-bought beef jerky sticks meant for human

consumption. If you’re going to buy jerky at the pet store, try to get

products made in Canada or the U.S. There have been health

warnings and concerns about some jerky products imported from


Note: This recipe is not meant to replace a balanced diet for your dog.  It is advisable to consult with a canine nutritionist or vet before feeding any new foods to your dog.