Drying deer meat, beef, etc.
Would you use the same methods as you do for liver and chicken?
Chef's Answer ~ Yes, however the cooking times may differ. Depending on how moist the meat is that you use. I don't have as much experience with deer meat, as I do with calf liver. Liver is quite moist and requires about 2 hours at 200° F. If you start with a dryer meat, I would check it after one hour to see if it is as dry as you'd like for dog jerky.
I would love to hear your experiences, or even see pictures of the finished product. Let me know how it goes!
Happy Dog Treat Baking (or dehydrating)! :)
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