Beef Jerky for Dogs

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Homemade beef jerky for dogs made with two ingredients, lean ground beef and water.

Prep Time10

Cook Time4

Total Time4 10

Course: Dog Treat

Keyword: Beef Jerky for Dogs Recipe

Servings: full-size treats

Calories: 58kcal

Heat the oven to 200°F. Line a baking sheet with parchment, set a cooling rack on top of it, and coat the rack with nonstick spray.
Lay out 2 pieces of wax paper that overlap about 2 inches on your work surface and place the ground beef in the center of the wax paper. (I suggest wearing a pair of disposable nitrile gloves when handling raw meat)
Work the water through the beef until it feels evenly damp all the way through.
Pat the beef into a rough rectangle. Cover it with 2 more overlapping sheets of wax paper.
Roll the beef out from the middle toward the edges until the sheet is thin enough to cover the whole cooling rack. Run your hand over the top and roll out any ridge you feel.
Peel off the top sheets of wax paper. Cut the beef into strips 2 inches wide by 5 inches long with a pizza cutter, leaving the strips connected to each other.
Set the sprayed cooling rack face down over the beef.
Grip the edges of the bottom wax paper and flip everything over together, so the beef lands on top of the rack.
Score a shallow diamond pattern across the surface.
Bake for 4 hours. The strips should be dark brown and matte with no shine. Let one cool on the counter for 5 minutes, then bend it. It should crack along the fold without breaking in two. If it flexes with no cracking, return the pan to the oven for another 30 minutes.
Cool the jerky completely before it goes into a container. Break it apart along the scored lines, or cut it with kitchen scissors, sizing the pieces for your dog.

Stir ground ginger or cinnamon into the raw beef before you roll it out. Skip salt, garlic, onion, nutmeg, and soy sauce.
Ground organ meat can go in with the beef for more vitamins, minerals, and fats.
Store in an airtight container in the fridge for up to 1 week. Freeze the rest the same day in small portions for up to 3 months. Thaw overnight in the fridge and do not refreeze.