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Family Matters: Pets


Chicken JerkyRecently, two of my friends hosted a wedding.

For their dogs.

No, really, they did.

Their new boxer puppies were wed in a backyard ceremony complete with a water fountain, doggie guests and a lavish buffet of puppy chow.

The bride wore a white bow tied around her neck, which clearly she wasn’t fond of, and the groom donned a sharp new black collar.

After the short ceremony, the couple began their new life together in a custom dog run, complete with a log cabin doghouse. I think they’ll live happily ever after.

What do you get the couple that has everything?

I decided to make homemade dog treats.

These chicken jerky treats aren’t just for dogs, though; you could eat them yourself if you were so inclined.

I packaged them in a Mason jar closed tightly, and although Mr. and Mrs. Boxer did not send thank-you notes, I’m assured they were well-received.

You can make these in a food dehydrator or right in your oven.

Chicken Jerky

Ingredients:
11/2 lb boneless, skinless chicken breast tenders, sliced into strips about 1/4 to 1/8-inch thick
1/2 cup vegetable oil
1 Tbsp salt
dog-friendly seasonings, such as parsley, rosemary and sage

Directions:
Rinse off chicken breast strips and remove any fat. Slice the chicken with the grain. Next, coat the chicken slices with your dog-friendly seasonings.

Place the chicken breast strips in an even layer across the entire tray, leaving an equal amount of space between pieces and making sure that they do not touch each other. This is so air can flow between them while they are drying out, which helps dehydrate them.

Once the strips are all set out, place the trays in the food dehydrator, turn it on and set the temperature for 140° F. It will probably take between 3 and 12 hours for the chicken to fully dry, depending on how thick you cut your slices and the exact temperature of your food dehydrator. Check the strips once every hour after the first hour. To do that, simply open up the tray and take one slice out; cut it open with a sharp knife and examine the inside. You should see no moisture at all, and if it is properly dried, the chicken will have the same color throughout. If it is not finished, put it back in for another hour. Once it gets close, start checking once every half hour.

In an oven, bake the chicken strips at 200° F for approximately 2 hours.

Once your chicken jerky is done, store it in sealed containers; zip-locking bags work great for this. Write the date you made it on them. You can also store the finished product in the refrigerator for an even longer shelf life.

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