Operating instructions

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More and more Americans are tuning in to the food system, trying to avoid nasty artificial ingredients. And increasingly, people are
looking harder at what’s best for their four-legged family members, too.
Healthy dog treats are a great starting point because you can easily whip them up in your kitchen. While these recipes are intended
for preparation in a food dehydrator, which can help retain more nutrients, you can use your oven set on a low temperature and
get a similar dehydrating effect.
Size Matters
When your making dehydrated dog treats, keep in mind the size of the dog. If your making them for small dogs or toy breeds,
remember they have itsy bitsy mouths and tiny little teeth and need a smaller size and less crunchier dog treat, where as a Golden
Retriever or Weimaraner can take on the larger more crunchier sizes of dog treats -- you can check this by breaking a few dog treats
in your hand to see how hard they are.
Practice makes perfect so just adjust your dehydration process as you go. Hey, if the first batch you make is too hard for your dog,
don’t throw them away! Give them to a fellow dog lover who has a big dog that can handle them!
Preparation
1. Use healthy, fresh, whole ingredients to create homemade dog treats free of additives and preservatives.
2. In a large bowl, mix all ingredients and form into a ball. On a flour-dusted cutting board, roll out the dough to about ¼-inch thick.
3. Cut with bone-shaped cookie cutter or any cutter shape your pet will like.
Dehydrating
1. Dehydrate at the highest setting—145˚-155˚F (63˚-68˚C)—until done, approximately 6 to 8 hours.
2 For crunchier treats, dehydrate longer until they have the consistency you like.
These treats should be very dry, so add time as necessary.
PET TREATS
Fluffy’s Chicken Delights
WHAT YOU NEED:
8 oz. boiled chicken liver
1/2 C. cornmeal
1 C. wheat flour
1 tsp. garlic powder
1 tsp. beef bouillon
HOW TO PREPARE:
Blend all ingredients in food processor until a dough is formed. Roll out dough about 1/4
inch thick. Lay on dehydrator trays and sprinkle parmesan cheese on top. Dehydrate at
155°F/68°C until done. Approximately 1 hour before the dough is finished dehydrating,
cut into shapes or squares. Finish dehydrating until thoroughly dry.
1 large egg
1 T. yeast flakes
2 T. vegetable oil
Parmesan cheese, set aside