Chicken Jerky (Dehydrator)

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   Step 1: Prepare

   • Rinse the chicken breast under cold water and pat it thoroughly dry.
   • Remove any visible fat and sinew. Fat turns rancid during dehydrating.
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   Step 2: Part-freeze

   • Put the chicken breast in the freezer for 60 minutes until firm.
   • This makes it easier to slice evenly and thinly.
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   Step 3: Slice

   • Use a sharp knife to cut it into thin 5 mm strips.
   • Cut across the grain – this makes the jerky more tender and easy to chew, even for small dogs.
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   Step 4: Dehydrate

   • Spread the strips over the dehydrator trays without overlapping.
   • Set the dehydrator to 70 °C and dry for about 6 hours.
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   Step 5: Bend test

   • Let one strip cool for 5 minutes, then bend it.
   • Done: it bends and cracks slightly but doesn’t snap in two.
   • Still soft or rubbery: dehydrate for 1 more hour.
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   Step 6: Final bake (for safety)

   • Bake the finished jerky in the oven at 135 °C for 10 minutes.
   • This reliably kills off any remaining germs.
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   Step 7: Store

   • Leave to cool completely, then store airtight in a clean jar.
   • Keeps for about 4 weeks in the fridge and several months in the freezer.

How much of it can your dog have? That depends on their size – you'll find the recommendation with the recipe in the DoggoMeal app. As a rule of thumb, snacks should make up no more than about 10% of the daily ration.