Dehydrated Chicken Strips for Dogs
Equipment
Ingredients
- 2-3 chicken breasts (or strips)
Instructions
Dehydrator Method
- Trim off any fat from your chicken breasts.
- Slice the chicken into ¼-inch strips.
- Place the strips in a single layer on dehydrator trays (or line trays with parchment).
- Dehydrate at 165°F-167°F (or the highest setting for your dehydrator) for 10–12 hours. This high temp is key for safely dehydrating meat and killing any bacteria. I’ve tried stopping at 6–8 hours before, but the texture wasn’t quite right—longer is better for full dehydration.
- Cool completely on trays or a wire rack.
Oven Method
- Preheat oven to 250°F.
- Slice chicken into ¼-inch strips.
- Place strips on a parchment-lined baking sheet.
- Bake for 2–3 hours, or until the chicken is dry and snaps when broken, flipping the chicken strips half way through.
- Let cool completely on a wire rack.
Notes
Pro tip: Flash freeze the chicken for 1–2 hours. (This helps with slicing thin, uniform strips.)
Storage
- Store cooled chicken jerky in an airtight container at room temperature for up to 1 week.
- For longer storage, refrigerate for up to 2 weeks, or freeze for up to 6 months.
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