[Maxxx]

Originally Posted by brutus'mother

I have been making training treats using strips of chicken breast, calf liver, and venison. I have a dehydrator that works great but the liver does stink up the house. When done the meat is like jerky, easily torn into small pieces but doesn't fall apart on it's own.

We bought a dehydrator a few months ago for that very reason. We tried chicken breast and it didn't turn out that great How thin do you cut the strips?