NATURAL & CHEAP TRAINING TREATS
Ya know how you purchase a 6 ounce bag of treats that contain 176 pieces (yes, I did count them!) and it costs you around $6? Well I’ve got a treat you can easily make yourself, you can get up to 500 pieces (yup, I counted those too!) and it will only cost you $0.25 per ounce instead of $1 per ounce!
Next time you go to the grocery store, pick up a nice size round steak, or top round.
- Trim off all fat on the edges and in-between and if it has a round bone in it, remove that too.
- Take a pair of scissors (outstanding tool for cutting meat) and cut the steak into manageable squares or rectangles.
- Choose a fry pan (non stick works the easiest) that will hold the amount of steak you bought, and give the pan a small drop of oil or a quick spray of Pam.
- Heat the pan until really hot and drop in the steak pieces in to sizzle. Keep your heat high but don’t leave the pan unattended.
- Sprinkle on a little garlic powder or garlic salt.
- Let it sizzle for about a minute or two then flip over. Braise the other side (pour off the juice if there is too much) and remove from pan when the middle is pink. Place on to paper towel, blot and let cool.
- Take your scissors and cut all of the meat in strips about ¼” wide. Now take those strips and cut small pieces about the size of a ½ of a dime, (or whatever size you prefer).
- Place small amounts into sealable snack baggies, then place those baggies into a sealable freezer baggie and place in freezer. On the day you are going to training, take out one or two baggies, place them in the frig and they will be unthawed by the time you are ready for class that evening. Of course the dogs love them frozen too, if you forget! They will unthaw quickly in your pocket.
You can also do the same with calf’s liver. After it is unfrozen, soak up the excess blood with paper towel, and proceed starting with #3 as above (you won’t have to cut this first). Only braise the liver long enough on both sides (don’t thoroughly cook it) as it only needs to be cooked to a “medium” range, otherwise it will get crumbly. Drain the liquid during cooking if needed.
The process takes a little time but saves a lot of $$ and the dogs go crazy for them!
“BONE’ APPETIT” MY FURRY FRIENDS! J
Thanks Karen! Top Sirloin is on sale at our local store for $3/lb. I will pick some up this afternoon and make this for Odin.
Hooray for you and especially Odin! No “Pup-Peroni®” for this lucky boy! (Pup-Peroni contains: BHA (used as a preservative) – Butylated Hydroxysanisol Banned from human use in many countries but still permitted in the U.S. Possible human carcinogen, carcinogenic in animal experiments.) Eeeeeek!
Thanks Karen. I do the liver for training a lot. If you use a non-stick pan, you don’t need any oil. I just quickly braise it on each side to firm it up, chill and cut it up. Never thought to use scissors. Whata great idea!
Darn it, Julie! Why did you post Karen’s secret recipe? I was going to make this for my people and sell 200 tiny pieces for $20.00. rats…..
My crew will fall over the day I go out with homemade dog treats! 🙂
LOL Or maybe they will be so stunned that you care so much they will work even harder for you.
LOL Wouldn’t that be extraordinary!!!