How to Make Homemade Dog Jerky: Oven and Dehydrator

Video – How to Make Jerky for Dogs

What meat to use

For the best homemade dog jerky, use lean ground meat. Choose ground beef with 10% fat or less (often labeled 90/10). Lean meat dries more predictably, produces less greasy residue, and creates longer-lasting treats.

If you grind your own meat—beef, venison, or other game—consider adding a small amount of organ meat such as liver to boost flavor and nutrients. Use a lean roast (for example, round roast) and, if possible, grind through a coarser plate followed by a finer plate for a pleasant jerky texture.

Spices that are good for dogs

Dog-friendly jerky uses minimal seasoning. Unlike human jerky, it should contain little to no salt and avoid hot spices. A few safe spices can add flavor and health benefits without risking your dog’s wellbeing.

Making Jerky for Dogs

To flavor 1 lb of ground meat, mix in two tablespoons of cold water and a teaspoon or two of one or a combination of the safe spices listed above. Use your hands to blend evenly so the meat holds together when formed.

There are two common ways to shape ground meat into jerky: flattening and slicing, or extruding with a jerky gun.

Method 1 — Flatten and slice: Spread the seasoned meat between two sheets of wax paper and roll to about 1/4″ thickness. Remove the top sheet and score or slice into strips about 4–5″ long and 1″ wide. Use a dull knife or spatula to transfer strips to dehydrator trays or oven racks.

Method 2 — Jerky gun: Pack the seasoned meat into a jerky gun and extrude uniform strips directly onto trays or racks. A jerky gun speeds up the process when making larger batches.

For small batches (one pound or less), flatten-and-slice works well. For larger batches, using a jerky gun saves time and produces more consistent pieces.

Dehydrating

You can dry dog jerky in either a dehydrator or a conventional oven. Both methods work; choose what’s convenient for you. For first-time makers, the oven is an easy place to start.

Dehydrator

Arrange jerky strips on dehydrator trays in a single layer and set the temperature to 160°F if available. Drying time varies by thickness and humidity but typically takes 3–5 hours. Check periodically for doneness.

Oven

To use an oven, place strips on a cooling rack set over a baking sheet so air can circulate. Heat the oven between 180°F and 200°F and prop the door open slightly (a wooden spoon works well) to let moisture escape. Dry for several hours until the jerky reaches the right texture.

Testing for when it’s finished

Finish drying when the jerky is dry to the touch, flexible, and cracks slightly when bent but does not break in half. Because these treats contain little or no preservative salt, slightly over-dried pieces are still safe and will keep longer in the refrigerator.

Let a test piece cool for a few minutes before bending. If it feels moist, continue drying. When finished, cut strips into 1″ pieces with scissors for bite-sized dog treats.

Storing Jerky

Store homemade dog jerky in the refrigerator in a sealed bag or container. Without added preservatives, it won’t last as long as commercial jerky, so refrigerate and use within a couple of weeks. For long-term storage, vacuum-seal portions and freeze them for several months.

FAQ

Old Pro Tips

• Line the baking sheet with aluminum foil for quicker cleanup.
• Use sharp kitchen scissors to cut finished jerky into bite-sized treats.
• If you grind meat at home, add a small amount of organ meat for flavor and nutrition.

Learn more about making jerky