Iron Canine Chef Competition: Meaty Fruit Jerky Dog Treat Recipe

In a food processor with the grinding blade, pulse the meat until it's chopped well. Add all of the spices and turn on low to blend. Then add the fruit and continue to blend until it's all of an even consistency and color—no streaks of color. I usually make 4 batches of this at once because I make it so rarely.

If using a dehydrator, line the trays (including about 1/8 inch up the sides or it will pour out if not REALLY careful) with lightly-cooking-sprayed parchment paper. Pour to about 1/8 inch depth. Mine will dry it in 2 hours. If you have one of the newer dehydrators, you probably have a fruit-leather tray & can skip the parchment paper. I've tried not spraying it, and it was kind of hard to peel off in some spots.

If using a cookie sheet, line with lightly-cooking-sprayed parchment paper (including up the sides), pour mixture on the paper (again about 1/8 inch depth), and bake at the lowest temperature setting that your oven has--many it's 170-F and some go as low as 140-F. The thicker you pour it, the longer it takes. You could also drop ½ teaspoonfuls on the paper to cut down drying time. If this is your first time drying something in your oven, check every 15 minutes to determine how long it will normally take. I'm told that some use the microwaveable plastic wraps to line their cookie sheets or dehydrator trays, and it won't melt because the heat is so low. But still, somehow that doesn't sound safe to me. I'm just not convinced that the plastic elements wouldn't leech out into the food.

Using a silicone mat is the same as a cookie sheet, except you don't have to bother lining or spraying it if you don't want to.

No matter the method used to dry it, it should somewhat have the consistency of Fruit Roll-Ups when finished. If you test it and a cooled piece from the center is not like that, dehydrate or cook longer. If you cook it too long, it will get crunchy around the edges.

Completely cool, then pull up. Use either kitchen shears or a cutting board and knife to cut into small pieces according to your dog's size. You don't want to give the dog large pieces--the fruit makes it kind of sticky-ish & you don't want it all over their fur (i.e.: your house--yeah I did).

I've also heard of others using foil and making jerky on their smoker-grills. But I've never tried it, so don't have a clue. But it's an idea, if you want to try.

According to all the directions for regular jerky, the soy sauce, garlic and Worcestershire sauce will help preserve the meat, but I store it in the refrigerator in zip-bags anyway. Better safe than sorry. It can also be frozen for about 3 months.

I also always make sure a small bag is used within a week whether fresh or defrosted. Call me crazy, but when it comes to jerky products, I don't even trust myself--despite never making anyone sick.