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Dog Biscuits

Author: Brinna Sands

Dog Biscuits Recipe

Traditional dog biscuits made with meat for flavor, and whole grains for added nutrition.

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  1. Rinse the liver or chicken and cut it into small pieces. Combine the meat and water or broth in a saucepan.
  2. Bring to a boil, then cover the pot, lower the temperature and simmer for 15 minutes, until the meat is thoroughly cooked. Set aside to cool.
  3. Use a food processor, immersion blender or a meat grinder to purée the mixture. Or strain off the liquid, reserve it, and mince the meat as finely as possible.
  4. Place the remaining dry ingredients into a large bowl and mix well. Add the 3 eggs and the puréed mixture along with the reserved liquid.
  5. Knead the mixture for 5 to 10 minutes, until the dough holds together. You may need to add extra liquid or flour depending on the texture of the dough. It should be stiff, but not feel like "cement."
  6. Return the dough to the mixing bowl, cover it, and let it rest for 30 minutes. Preheat your oven to 300°F and grease or line with parchment paper two or three baking sheets.
  7. Working with about one-third of the dough at a time, roll it out to 1/4" to 1/3" thick, then cut it into the size biscuits you want (our dog biscuit cutters work well here.) The biscuits don't spread, so you can place them close together on the baking sheets.
  8. Beat the remaining egg with 1/4 cup water or milk, and brush it over the biscuits. Bake the biscuits for 1 hour. Remove them from the oven and bake the second batch.
  9. After all the biscuits are baked once, crowd them onto the amount of baking sheets that will fit into your oven. The biscuits may be overlapped. Bake for 1 or more hours at 225°F until they're hard and dry.
  10. Cool completely, then wrap well. Keep about 1 week's supply in a cool and dry place, and freeze the remaining for longer storage.