Now aren’t these some fancy looking bites? Only two ingredients and five minutes to prep them – you must try this at home! I’ve been doing a lot more dehydrating since I posted about the potentially tainted chicken and duck jerky treats on the market. I might be obsessing a wee bit.
My nephew gave me wild duck and goose breasts a couple of months ago, lucky girl that I am. Wild game is super fantastic for dogs, by the way. Lean, mean, and full of good stuff. If you don’t have a supplier nearby that sells it, or a nephew that loves cammo and ammo, you can use beef. Don’t forget that when dehydrating meat, you want lean cuts. Beef top round steak, flank steak and rump roast are the best cuts for this. And be aware that farmed duck and geese are not nearly as lean as wild ones.
2 large sweet potatoes
1 gamey breast or equivalent portion of beef.
Lightly oil a baking tray and set the oven to 200 degrees.
This is so simple. Grab a sweet potato and a knife. Cut the nubbies off of each end. That’s right, I said nubbies. Now – carefully – cut thin slices lengthwise. Like really long potato chips. Repeat with the other sweet potato.
Now it’s time to slice the meat. Do your best to cut thin and long strips, but don’t lose a finger over it. Place the sweet potato slices on the baking tray. Place a strip of meat or two (depending on the size) on top of the slice of sweet potato. Basically you are adding one layer of meat on top of each one. If you have extra of either sweet potato or meat slices, just place them on the tray and dehydrate them on their own.
The meat will meld right into the sweet potato as they “cook”.
I put these ones in for about 4 hours. I flipped them at about the 3 hour mark to dry out the SP more. You could leave these in longer, mine were chewy – but I have very little patience! Still a great result as you can see. If you want crunchy, you need to dry them longer.
Once they are cool, you can slice them up all pretty-like.
These should last in the fridge for up to a week. The drier they are the longer they would last is my guess, but nothing lasts that long around this place!
Happy Mother’s Day to all you moms out there – I dedicate this recipe to my mom, who would most certainly appreciate my Asian flair in presenting these little Divas.