Homemade dog treats don’t have to be complicated, expensive, or loaded with mystery ingredients. In fact, a batch of beef jerky can be made with just one ingredient, no dehydrator, and zero preservatives.
This one’s a crowd-pleaser—well, the four-legged crowd, anyway.
For dogs that drool at the sound of a crinkling bag or come sprinting at the smell of anything beefy, this treat hits the mark. It’s high-protein, low-effort, and way more affordable than those overpriced store-bought pouches.
Ready to see what all the tail-wagging is about?
What You’ll Need
- 2 lbs lean beef (flank steak, round steak, or sirloin work great)
- Optional: A pinch of turmeric or finely chopped parsley (for added health perks)
Pro Tips
- Slightly freeze the meat before slicing – Makes it easier to cut uniform strips without the beef turning into a slippery mess.
- Trim the fat aggressively – Fat is the enemy of long shelf life. The less fat, the longer these treats will last.
- Aim for ¼-inch slices – Even drying = even results. Thicker pieces stay chewy in the center (which can be fine, but slower to dry).
- Use a wire rack over a baking tray – This allows airflow from all sides and prevents sogginess.
- Store in the fridge once cooled – Jerky may be dry, but it’s still meat. Keeping it cold helps avoid spoilage.
Tools Required
- Sharp knife
- Cutting board
- Baking sheet
- Wire rack (fits over your baking sheet)
- Oven
- Paper towels
Substitutions and Variations
- Different proteins: Chicken breast, turkey breast, or salmon can be swapped in for beef—just keep it lean.
- Add-ons (dog-safe only): Turmeric, parsley, or ginger for added nutrients.
- Chewier version: Reduce drying time slightly for a softer texture. Especially helpful for older dogs or smaller breeds.
- Ground beef option: Use a jerky gun or form thin strips by hand. Just make sure it’s ultra-lean and well-packed.
Make Ahead Tips
- Batch it: Double or triple the recipe, slice everything at once, and freeze uncooked portions for later jerky sessions.
- Pre-sliced help: A friendly butcher might slice the meat for you if asked nicely—saves time and cleanup.
Instructions
- Preheat oven to 200°F (93°C).
- Trim all visible fat off the meat. Slice into ¼-inch strips, going against the grain for a softer chew.
- Optional: Toss strips lightly in turmeric or parsley.
- Place beef strips in a single layer on a wire rack over a baking sheet.
- Bake for 3 to 3½ hours, flipping halfway through. Jerky is done when it’s dry but still slightly flexible.
- Let cool completely before storing.
- Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.
Extra Details & Helpful Info
Nutritional breakdown (approx. per 1 oz):
- Calories: 70
- Protein: 12g
- Fat: 2g
- Carbs: 0g
For dogs with dietary needs:
- Use turkey or chicken if beef isn’t tolerated.
- Avoid seasoning beyond turmeric or parsley—no salt, garlic, onion, or sugar.
Pair with:
- Training sessions (break into small pieces)
- Travel days (great on-the-go treat)
- Topping for dry kibble when a boost in protein or flavor is needed
Efficiency tip:
- Use two baking trays at once. Most ovens can easily fit a top and bottom rack. Rotate halfway through for even drying.
Leftovers & Storage
- Refrigerator: Store jerky in an airtight container or zip-top bag for up to 2 weeks.
- Freezer: Freeze extra jerky in small batches for up to 3 months. Thaw in the fridge as needed.
- Check for spoilage: If it smells off, feels slimy, or has any signs of mold, toss it.
FAQ
Can ground beef be used instead of sliced meat? Yes—just use a jerky gun or form into thin strips by hand. Leaner is better here.
Is seasoning safe for dogs? Skip salt and spices. Stick to turmeric or parsley. No garlic, onion, or pepper.
How do you know when the jerky is fully dried? It should be dry to the touch and bend without breaking. If it snaps, it’s over-dried. If it bends too much, it needs more time.
Can this be made in a dehydrator instead of an oven? Definitely. Use 160°F for 4–6 hours depending on thickness.
How long will it last? Up to 2 weeks in the fridge. Freeze if keeping longer.
Wrap Up
This homemade beef jerky is one of those dog treats that feels fancy but takes barely any effort. No weird additives, no overpriced packaging—just a wholesome, protein-packed snack dogs can’t get enough of.
Give it a try, and if your dog becomes obsessed, that’s totally normal.
Have questions, tips, or want to share how your batch turned out? Drop a comment below—especially if you tried a fun variation or made a big batch ahead of time.
