Doggie Treat Recipes - The Diigo Meta page

• 07 Nov 09
  

  Joelle Nebbe-Mornod

  • Anise Flavored Liver Treats

    
    My recipe has been known to turn grown dogs into pups again! The secret
    is to boil it first - apologize to your neighbours in advance - in a fair
    bit of water (2 litres or 4 pints or more for two whole livers) with two
    teaspoons of aniseed powder. It makes all the difference. I don't know
    the exact temp for the oven, because I use a food dryer, but about like
    you would use for keeping food or plates warm (very low). Leave it in until
    it is able to be snapped apart like a cookie.

  • Home-Made Freeze-Dried Liver

    
    You can boil real liver on the stove or nuke it, wash it off and dry it,
    then toss it all in a frost-free freezer, and in a month or so, you'll
    have home-made freeze-dried liver, practically free.  I toss a new
    batch in once a month or so and always have a new "crop" ready.  I
    use the liver sparingly in training and usually at shows and important
    events for that added oomph.
  • 4 more annotations...

  • • Liver Treats

      
      I use beef liver, cut into half inch slices.  Add slices to boiling
      water and after full boil begins again, boil for 5 minutes. At this time
      I have also added either garlic or soup stock (usually chicken) to the
      water so it is ''flavored''.  After the first 5 minutes of boiling
      I remove the strips and put them on paper towels and let them air dry for
      about 10 minutes.  Then I place them on a cookie sheet with sides..put
      them into the oven for about an hour at 200 degrees .  Depending on
      your oven (I have a convected oven that passes warmed air over the food)
      you leave them in there until they become dry and semi hard.  Meantime
      I have added more liver to the boiling water for the second batch. 
      I keep doing this (adding water as needed) until I have made enough treats
      to last a month or more. Keep on rotating to paper towels, then oven. 
      When the strips are semi soft, then rub them between two paper towels to
      remove any seasonings attached from the water.  Now slice them up
      to the bits size you want.  Put back into the oven until they are
      dry and stiff to touch.  After they have cooled, I put enough in an
      aluminum foil or plastic baggie for a ''session''.  I then put all
      the sealed (with twist tie or just crinkled up foil) bags into a regular
      brown box, toss them into the freezer and they are ready and waiting. I
      have also found out that when they are first taken out, it is a good idea
      to ''whack'' the baggie on the counter so the pieces separate and then
      let them dry out on the counter on top of a napkin or paper towel. 
      This way they stay dry and are not messy.  In a rush...(is there ever
      enough thought time to do everything just when it needs doing?), I have
      nuked the pieces after spreading out on a paper towel just before a show. 
      It makes them a little more rubbery and softer but not so messy that they
      can't be in a pocket or bait bag.
    • 2) I buy thin sliced calves liver (the thinner, the better!) at the
      market for about $1 per pound. Boil it in a large skillet for about 5 minutes,
      or until there is no more blood coming from it. Then, take the liver out
      of the water and spread the cooked pieces on a flat baking sheet. Bake
      this in the oven at 250 degrees for 2-3 hours. This produces a liver jerky
      type treat. The longer you bake it, the tougher it becomes, so if you want
      to pocket it, I'd bake until it is good and dried out. Added bonus - I
      take the boiled water and add it to the dogs food that evening!

    • Oven-Dried Liver

      
      I buy ox liver because its the cheapest and also easier to handle. I cut
      it into strips roughly half inch x quarter inch and as long as you like,
      then place on a wire mesh tray (I use the wire from the bottom of the toaster),
      then place in the oven on slow cook or as the lowest possible setting and
      let it cook/dry out for five or six hour or untill it appears dry. I leave
      it out overnight or for a couple of days to dry further, then place in
      a container. It does not need to be refrigerated -- I put some in my walking
      coat pocket and keep it there for weeks. The dogs love it -- it's crunchy
      and they keep coming back for more.

    • Salmon Cookies

      
      In memory of Cosette
      

      · 15oz can of Salmon or Jack Mackerel
      
      · some flour
      
      · 2 teasp of salt
      
      · 1 teasp of baking powder
      
      · Optional: add sprinkle of garlic powder if desired
      

      Mix together fish, plus ALL liquid from can, salt & baking powder,
      add enough flour for texture
      
      Spread out on cookie sheet
      
      Score into sections (easier to break apart when done)
      
      Bake at 350 degrees for about 30 mins. or crust is golden
      

      Store in container in frig or freezer for longer periods of time

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