Making homemade DIY chicken jerky for dogs is easy, guaranteed preservative-free, and more cost-effective than buying at the pet store.
Download the recipe, or follow the instructions below for oven and dehydrator methods.
Ingredients:
- Boneless, skinless chicken breasts (amount varies based on desired yield)
Equipment:
- Sharp knife
- Freezer (optional, for easier slicing)
- Oven or dehydrator
- Wire cooling racks
- Baking sheets
- An airtight container for storage TIP: We love these ones OXO Pop Containers
DIY Chicken Jerky for Dogs Instructions:
Place the chicken breasts in the freezer for about 30 minutes. This firms them up, making slicing easier.
Trim any fat.
Cut the chicken into 1/8-inch-thick strips (about 4mm) using a sharp knife.
Set aside any scraggly or too thick or thin bits.
Optional: I wasn’t happy with the thickness, so I pounded the strips thinner and more even with a mallet.
OVEN: Preheat to 275°F (135°C)
Place wire cooling racks on baking sheets. This allows air circulation for even dehydration.
Lay the chicken strips in a single layer on the wire racks. Ensure the pieces are not touching to allow proper airflow.
Bake for approximately 2-3 hours, or until the chicken is fully dehydrated.
Check for doneness by ensuring the jerky is dry and firm to the touch.
DEHYDRATOR: Choose the meat setting, typically between 140°F-160°F/60°-71°C
Lay the chicken strips in single layers on the racks. Ensure the pieces are not touching to allow proper airflow.
Bake for approximately 10-12 hours, or until the chicken is fully dehydrated (our dehydrator setting is 160°F/-71°C and took 11 hours – we also sliced it super thin so it was a little overdone!)
Check for doneness by ensuring the jerky is dry and firm to the touch.
Chicken that Didn’t Make the Cut
No waste! Or if you are like me, ran out of dehydrator space and energy.
Spread bits on a baking tray (with parchment underneath), bake at 375°C/180°C until done (15-20 minutes, approximately, depending on thickness, internal temp 165°C/73°C.
On top of new parchment paper, spread out on a baking tray once cooled, flash freeze 15 minutes, store in a container in the freezer.
Cool and Store:
Store the completely cooled jerky in an airtight container for up to 2 weeks.
Optional Freezing Tip: We freeze it all and take small amounts out daily.
Lay the pieces in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. Store up to 3 months.
The Big Sis