Kristin Muntz Webboard User Reg: 05-09-2012
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I used my dehydrator before but cookie sheets are easier to clean than the plastic dehydrator gratings, and the gizzards have just enough fat that they're easy to remove from the pan. Don't do that with liver pieces though. Usually I slice them into zuke sized pieces and bake at 220 deg for as long as it takes to make them crispy and dry to the touch. Store in the fridge.
Melissa Hoyer Webboard User Reg: 05-09-2005
Posts: 1340
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I don't really buy commercial treats much anymore. My mom has a treat business and sells dehydrated meats of all kinds...and her stock is in my freezers! I help myself to a lot lol.
Also I fridge dry treats...dense meats like beef heart or turkey gizzards work best. I just cut into tiny pieces and air dry in the fridge. All the moisture gets sucked out of them in a few days and they are good to go.
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Re: Food rolls
[Re: Julie Sloan ]
#382685 - 09/05/2013 03:58 PM 
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