Dehydrator Recipes, techniques & precautions - Havanese Forum : Havanese Forums
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post #1 of 125 (permalink) Old 12-03-2008, 05:11 PM Thread Starter
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Dehydrator Recipes, techniques & precautions

This just came up in Karen's "Brady has me trained" but I thought it needed it's own thread.

As I said I just ordered a the dehydrator Jane recommended a while back.




and Karen has the same one and I know Kara has a mega dehydrator.

So I thought we could share tips and recipes about how to make jerky for the pups how to store the jerky and any safety precautions you know of.

Chicken, beef, sweet potatoes.... Post your routine.




Missy, Jasper & Cash
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post #2 of 125 (permalink) Old 12-03-2008, 05:42 PM
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Oh good thread!

My pups favorite is one that I make all the time. I buy the meat cut for jerky already thin and soak it overnight in just teriyaki and water mix. Then put it on. It turns out delicious I have given a few pieces out at training club and my instructor says it is too good for the dogs <BG> The best part is it is simple. It is important to rotate the trays cause I forgot to do that a few time and the batch came out too dry. I also think soaking it helps as well.

My sweet potatoes didn't turn out so I would love to hear that idea.

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post #3 of 125 (permalink) Old 12-03-2008, 05:47 PM
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dehydrated chicken breast treats

Hi Missy,

Great idea to start a thread on this to have all the info in one place.

I make dehydrated chicken breast treats, not technically jerky.

I buy chicken breasts from Costco, and bake them at 425 F in the oven for about 20 minutes until they are cooked completely through. I cool them in the refrigerator. Once they are cold, I slice them into 1/4" thick slices, and lay the slices in the dehydrator. I use the dehydrator on the hottest setting, 160 F, and it usually takes about 4-6 hours to dry the chicken, depending on how many trays I fill. I rotate the trays partway through, a couple of times.

Once the chicken is dehydrated, I store it in freezer bags in the freezer and only defrost a handful at a time. I store the defrosted pieces in the refrigerator in an airtight container.

My dogs get a piece after grooming, nail clipping, ear cleaning, baths, etc. They love them! They have never gotten the runs from my homemade chicken treats!

Jane
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post #4 of 125 (permalink) Old 12-03-2008, 06:11 PM
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My recipe is the most simple of all. I buy boneless chicken breasts. I slice them into very thin pieces (as thin as you can get them) and put them right into the dehydrator. I cook them in the dehydrator at 160 degrees for 4-5 hours. I then keep them for up to a week in a zip lock bag at room temperature. The boys go CRAZY for them!


**Karen, Mom to Brady, Dugan, and Devon
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post #5 of 125 (permalink) Old 12-03-2008, 07:15 PM
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Missy, once again, a great thread. I have been researching dehydrators and can't spend a lot on a mega one. This is just what I was looking for. My guys love beef and chicken jerky, and this would be so economical.


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post #6 of 125 (permalink) Old 12-03-2008, 09:16 PM
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I use my oven. I put the meat in the freezer till it's firm and easier to slice thin. Foil in the bottom of the oven and oven on lowest setting which is 170 degrees for me. I place the meat on the racks and use a wooden spoon between the door and oven to hold it open a little to let moisture escape. After about 4 hours, I cut the oven off and leave the meat to cool. Cicero loves it.


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post #7 of 125 (permalink) Old 12-03-2008, 09:21 PM Thread Starter
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My dehydrator came today (I mean DH's.) do I wrap it and put it under the tree? or try to make Chicken Jerky this weekend? oh these difficult decisions!




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post #8 of 125 (permalink) Old 12-03-2008, 09:23 PM
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Great thread, Missy! The tips are so helpful.

Best, Poornima
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post #9 of 125 (permalink) Old 12-03-2008, 10:04 PM
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Missy, you are too funny. I say start using it for the pups, then wrap it up and put it under the tree on Xmas for him. It wouldn't be fair to keep the pups waiting.


**Karen, Mom to Brady, Dugan, and Devon
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post #10 of 125 (permalink) Old 12-03-2008, 10:10 PM
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That sounds much easier, Karen!

I am extra paranoid about using raw chicken, I guess that is why I bake the meat first. I remember reading about the commercially made chicken jerky strips (the China ones that were making dogs ill) and how part of the issue was that they weren't getting the chicken up to a high enough temp to kill whatever bacteria should be killed for safety. There were probably other issues with those commercial treats too - I feel like it is safer to make small batches at home!

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