Lamb or Goat Heart Jerky
Simple jerky treats for your dog made from grass fed lamb or goat. See the notes for small dogs and sensitive mouths.
Servings: 1 1/2 gallon jar
Equipment
- Dehydrator or oven
- Non-stick silicone silpats or parchment paper
Ingredients
Instructions
- To make slicing the heart easier, they can be frozen for 30 minutes to an hour before slicing. Slice the hearts with a sharp knife into thin slices.
- Put the slices on a non-stick baking sheet or dehydrator tray, and dehydrate on medium-high (135F ) until completely very dry, but still pliable, about 8 hours.
- Alternately, if no dehydrator is available, the heart slices can be baked on the lowest possible setting until dried, with the oven door left ajar until cooked and dry.
- When the slices are completely cracker dry, put them in an air tight container in a cool dry place.
- The heart jerky will last 6 months in a pantry, or 12 months under refrigeration as long as it’s in an air tight container.
Notes
For the most shelf stable jerky, dry the heart as directed above until cracker dry but know that this will make a very dry jerky. For a softer jerky, dry the meat at a lower temperature, about 125F, and store in the refrigerator until needed. Softer jerky will be better for smaller dogs, or those with delicate mouths.