Let me guess, you’re here because your furry best friend deserves something better than whatever’s in that shiny bag of store-bought dog treats.

And you’re right. They do.

If you’ve ever flipped over one of those store labels and had to squint your eyes trying to understand what “propylene glycol” or “natural smoke flavoring” even means… yeah, same.

That’s exactly why I started making my own dog treats at home. It’s simple. It’s cheap. And most importantly, I know exactly what’s going into them.

Today, we’re diving into an easy oven-baked beef jerky treat recipe your dog will absolutely love. Think high-protein, preservative-free, and fully tail-wag approved.

And the best part? All you really need is one ingredient and your oven.

Let’s get into it.

What You’ll Need

Ingredients

• 1 pound lean beef Look for cuts like sirloin, top round, or bottom round. You want something as lean as possible because fat doesn’t dehydrate well and can spoil faster.

Optional Add-ins (for bonus health points)

• 1 tablespoon coconut oil For a little extra shine and healthy fats. Totally optional, but a nice touch.
• Sprinkle of turmeric or parsley Turmeric is known for its anti-inflammatory properties and parsley helps with bad breath. Yep—dog breath is a real thing.

Tools You’ll Need

Let’s keep it simple:

• A sharp knife (you’ll need this for slicing the meat super thin)
• A sturdy cutting board
• Baking sheet
• Wire rack (this helps circulate the air and dry the jerky evenly)
• Parchment paper (for easier cleanup—highly recommend)
• Oven (no fancy dehydrator required here)

Step-by-Step: How to Make Oven-Baked Beef Jerky Dog Treats

1. Preheat Your Oven

Set it to the lowest temperature your oven will allow. Ideally, this should be between 160°F and 175°F. Some ovens go as low as 170°F, which is perfect.

You don’t want to cook the meat—you want to slowly dry it out.

2. Freeze the Beef for 30 Minutes

This is one of those game-changing tips I wish I knew sooner.

Pop your beef in the freezer for about 30 minutes. It makes slicing so much easier, and you’ll get thinner, more even cuts—which means better jerky.

3. Slice It Thin

Cut the beef into thin strips about 1/4 inch thick. You can go a little thinner if you want it extra chewy, or a little thicker if your dog is a more aggressive chewer.

• Slice with the grain if your dog likes a chewy, tougher texture.
• Slice against the grain if you want something a bit softer.

4. Trim the Fat

Make sure to cut off any visible fat. Again, fat doesn’t dehydrate well and can cause the treats to spoil more quickly. We’re making jerky here, not meat confit.

5. Optional: Coat or Sprinkle

If you’re using coconut oil or adding turmeric or parsley, now’s the time to lightly coat or season your strips.

Don’t go overboard—this is for a dog after all, not a steakhouse dinner.

6. Set Up the Tray

Place your wire rack on the baking sheet. If you’re using parchment paper, lay it under the rack on the sheet itself to catch any drippings.

Now lay out your beef strips on the rack in a single layer. No overlapping!

7. Bake for 3–4 Hours

Let them dry in the oven for 3 to 4 hours, or until the pieces are dry, slightly shriveled, and bendy without snapping. The drying time will vary depending on your oven and the thickness of the beef.

If your oven runs hot or doesn’t have good air circulation, crack the oven door open slightly using a wooden spoon to let moisture escape.

That’s it. No flipping required.

8. Let Them Cool

Once done, remove the jerky from the oven and let it cool completely before giving your pup a taste test.

And trust me—they’ll be right there watching every move.

Pro Tips From the Kitchen

Here’s what I’ve learned making this recipe more times than I can count:

1. Freeze before slicing – Makes your life way easier and the slices way prettier.
2. Trim all visible fat – It’s the difference between jerky that lasts a few weeks and jerky that goes bad in days.
3. Use a wire rack – Airflow is key to good dehydration. If you don’t have one, flip the slices halfway through baking.
4. Don’t crowd the pan – Space out the strips so they dry evenly.
5. Watch closely at the 3-hour mark – Some ovens run hotter than others and you don’t want beef “crisps.”

Substitutions and Variations

If your dog has preferences (or you do), here are some safe swaps:

Meat Alternatives

• Chicken breast (boneless, skinless): Same method, shorter bake time (closer to 2.5–3 hours).
• Turkey breast: Lean and mild—great for sensitive tummies.
• Salmon fillets: Rich in omega-3s, but the smell is…strong. Just saying.

Other Add-ins

• Blueberries (finely mashed or pureed)
• Pumpkin puree (mix a little in for flavor + fiber)
• Cinnamon (in tiny amounts, for anti-inflammatory benefits)

Please always double-check that any ingredient you want to use is safe for dogs. No onions, no garlic, and absolutely no xylitol—ever.

Make-Ahead Tips

These jerky strips are perfect for batch-making.

• Make a double batch and freeze half. They thaw quickly and make snack time easy.
• Pre-slice and freeze raw beef in individual portions so you can defrost and bake when needed.

Storage and Leftover Tips

In the fridge:

Store in an airtight container or zip-top bag for up to 2 weeks.

In the freezer:

Freeze for up to 3 months. Separate layers with parchment so they don’t stick together.

At room temp:

Not recommended, unless you’re feeding them within a couple of days. Homemade jerky doesn’t have preservatives like the store stuff.

Nutritional Breakdown (Per 1 oz of jerky)

• Calories: ~50–60
• Protein: 10g
• Fat: 1–2g
• Carbs: 0g
• Fiber: 0g

These are approximations and can vary depending on the cut of meat and thickness.

For dogs on specific diets (grain-free, low-fat, etc.), this recipe fits most profiles. But always check with your vet if you’re unsure or your pup has allergies or sensitivities.

Pair With

This homemade jerky makes a great reward after:

• A training session
• A vet visit (because bravery deserves something delicious)
• Long walks or hikes
• Or just because… they’re cute and they deserve it

You can also break it up into small pieces for training treats.

Frequently Asked Questions

Q: Can I use ground beef instead? A: Not really. Ground beef won’t slice and dry the same way. It’s better for baked biscuit-style treats.

Q: My dog has a sensitive stomach. Will this be OK? A: If you stick to lean beef with no seasonings, it’s usually well-tolerated. But if your dog has a history of dietary issues, check with your vet first.

Q: How do I know if the jerky has gone bad? A: If it smells weird, feels greasy, or has any visible mold, toss it. Always better to be safe.

Q: Can I dry the jerky longer to make it more shelf stable? A: Yes, just be careful not to overdo it. You want it dry but still chewy—not brittle or rock-hard.

Q: Can I eat this myself? A: Technically, yes. It’s just dehydrated beef. But it’s made for dogs, so it won’t be seasoned or particularly tasty to you.

Wrap Up

Making beef jerky at home for your dog is honestly one of those small joys that feels bigger than it is. It’s easy. It’s affordable. And your pup will treat you like royalty the moment they get a sniff of what’s baking.

Plus, you know exactly what they’re eating, which is a huge win in a world of mystery-meat treats.

So give it a try this week! Your dog’s going to love it—and I have a feeling you’ll love how simple it is too.

If you end up making it, let me know how it turned out in the comments below! Did your dog go wild for it? Did you try any variations? Got a question? I’d love to hear about it.