How to Make Your Own Liver Jerky Dog Treats

by Jim McBean on May 26, 2010 · View Comments



dog-treat-dispenserGuest post by Karen Friesecke

Making your own dog treats has a lot of benefits! You know exactly what has gone making the treat and get to have a little fun in the kitchen!

For this tutorial, I chose to make jerky from goat liver. A 500 gram piece cost me $2.02, which is pretty cheap. You can use this method for any type of organ meat like kidneys, hearts etc. The actual preparation time for these treats was about 45 minutes, not counting the boiling and drying of the meat.




STEP 1 – Cutting the Liver

goat-liver-jerky-dog-treats-step1

Cutting the Goat Liver

Cut the liver into 2 X 2 inch chunks so that they look like this -

how-to-make-goat-liver-jerky-dog-treats

2 inch by 2 inch liver chunks

Now is the time to preheat the oven to it’s lowest setting, which is usually 250F.

STEP 2 – Boiling the Liver

goat-liver-jerky-step3

Boiling

  • Place the liver chunks into a decent sized pot and add a generous amount of water to cover the meat.
  • Place the burner on HIGH. The liver chunks should start to boil in about 10 minutes. Liver cooks really quickly, so let the liver cook at a full boil for about 5 minutes and remove the pot from the burner.
  • Take kitchen tongs and remove the liver chunks from the water. Place them on a plate covered with some paper towels to soak up the water and to let the liver cool.
goat-liver-jerky-step4

2 inch by 2 inch liver chunks - boiled

STEP 3 – Slicing the Liver Chunks into Slivers

goat-liver-jerky-treats-step5

Slicing the liver

  • To dry the liver effectively, it must be sliced into smaller slivers. Try to cut the liver into uniform pieces so that everything dries evenly. For these chunks, 1/4″ thick pieces seemed to work well.
  • Put the slivers on a well oiled cookie sheet and place in the preheated oven. Drying time in the oven will be approximately 1.5 to 2 hours, depending on how thick you have cut the pieces.
goat-liver-jerky-treats-step6

Drying the liver

STEP 4 – Drying the Liver

After an hour check on the liver, but it will probably need more time. The liver will be done when it is no longer rubbery and snaps into pieces when you try to break it.

goat-liver-jerky-treats-finished

Goat Liver Jerky Dog Treats



Karen Friesecke is an entreprenuer specializing in making hand made dog collars & leashes which are offered for sale from her website Doggie Stylish. She also offers great DIY dog related tutorials on her blog.

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  • michelechollow

    Karen, I can't believe you presented liver in an attractive manner. I just detest the stuff. I don't eat meat. Still, you made it look good.

  • http://www.GoPetFriendly.com/ Rod@GoPetFriendly

    I think you forgot the step where you add all of the chemicals, preservatives, etc. OH – they're 100% natural! What a novel idea.

  • http://www.doggiestylish.com/store/blog/ Karen Friesecke

    I can make *anything* look good, baby :) I never did think of liver as looking “attractive” but hey, glad that you liked it! If you make smaller pieces, kitties can eat them, too.

  • http://doggybytes.ca Jim (Doggybytes.ca)

    Thanks for the great post Karen! =)

    Where did you find the goat liver, an asian market? It's not something I've ever seen in the grocery stores around here.

  • http://doggybytes.ca Jim (Doggybytes.ca)

    Karen, maybe the next aweful offal tute you do could be using your Ronco Food Dehydrater? =P

  • http://doggybytes.ca Jim (Doggybytes.ca)

    Wouldn't catch me eating liver and, it's a slimey meat to handle when raw. :/ The doggies love it though!

  • Nela

    Awsome post.

    Very well done.

  • http://www.doggiestylish.com/store/blog/ Karen Friesecke

    yeah, it's right next to my Ron Popeel Pocket Fisherman :)

  • http://www.doggiestylish.com/store/blog/ Karen Friesecke

    yeah, it's right next to my Ron Popeel Pocket Fisherman :)

  • http://www.doggiestylish.com/store/blog/ Karen Friesecke

    The Asian market, my friend! It's a virtual cornucopia of odd meats!

  • http://www.doggiestylish.com/store/blog/ Karen Friesecke

    The Asian market, my friend! It's a virtual cornucopia of odd meats!

  • http://doggybytes.ca Jim (Doggybytes.ca)

    ha ha!!

  • http://doggybytes.ca Jim (Doggybytes.ca)

    Asian markets are one place I haven't explored, but I might just have to do that.

  • http://fidoandwino.com/ Shauna (Fido & Wino)

    Super helpful- thanks! Question for you: Why do you have to boil the liver first? What would happen if you just put it straight into the oven?

  • http://www.doggiestylish.com/store/blog/ Karen Friesecke

    Putting them raw in the oven would add to the drying time. Boiling the liver just cuts down on the mess since the blood has already been cooked.

  • http://dawgbusiness.blogspot.com/ Jana Rade

    Yeah, home made jerky! We make these treats, usually from beef heart, beef or ground beef. We use a dehydrator, we don't cook the meat prior dehydrating. Extremely popular doggy treat.

  • http://doggybytes.ca Jim (Doggybytes.ca)

    Thanks for stopping by Jana.

    The commercial treats I buy for Zeus and Sweety are single ingredient and usually dehydrated. Green beef tripe treats are the biggest hit. I can't imagine the stench homemade tripe would give off, so it's safe to say I'll just buy them. =P

  • http://doggybytes.ca/saturday-bytes-29-2010/4496/ The Saturday Bytes May 29, 2010

    [...] DIY tutorials, and she sent me a guest post that I published this past Wednesday, about how to make liver jerky dog treats and they’re single ingredient, [...]

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