DIY dog treat recipe

  • Riggan

    February 22, 2021 at 7:50 AM

    I’d love to see some responses here as well! All the treats I have made have been hard, crunchy type treats. I’m looking for a recipe for soft training treats that the dog can easily gulp down. (If you want recipes for crunchy treats, let me know and I’ll post a few I have used.)

    • oldSAP-Charlie

      February 22, 2021 at 3:22 PM

      care to share @rshilsto ?

      • Riggan

        February 26, 2021 at 4:05 PM

        Sorry it took a while. I had to find it, and this week has been crazy.

        Here is a hard treat recipe:

        2 1/2 cups whole wheat flour2 eggs

        • Riggan

          February 26, 2021 at 5:09 PM

          Not sure why the first post got cut off, but here is the full post:

          Sorry it took a while. I had to find it, and this week has been crazy.

          Here is a hard treat recipe:

          2 1/2 cups whole wheat flour
          2 eggs
          1/2 cup canned pumpkin (pure pumpkin, not the pie filling)
          2 TBSP peanut butter
          1/2 tsp salt
          1/2 tsp ground cinnamon


          Preheat oven to 350°F.

          Whisk together the flour, eggs, pumpkin, peanut butter, salt and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2 inch thick roll. Cut into 1/2=inch pieces. (I actually rolled it into a sheet and then used a pizza cutter to cut it into tiny training treat size pieces.)

          Bake in preheated oven until hard, about 40 minutes (less for the training treat size).


          I’m going to try some recipes I found for softer treats, but not sure when I’ll have time. Maybe I’ll post them here and if someone else wants to try them, they can let us know how it goes!

      • Riggan

        February 26, 2021 at 7:11 PM

        I just found a doc in my files that has several recipes. Here are a couple.

        Gourmet Dog Biscuits

        (Eastern Goldfields Kennel Club)

        12-16 oz. raw liver

        1-1/2 lb. white flour

        8 oz. Quaker Oats

        3 bouillon cubes, meat or chicken flavored

        about 1 c. water

        2 eggs, beaten

        Preheat oven to 350F. Grease 3 tins (cookie sheets). Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the tins, about 1/2″ thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. (Also from SOAR, posted by Thora, note: store in refrigerator.)

        Chevelle’s Favorite Liver Bait

        (Usenet: Official Rec.Pets.Dogs.Misc Treat Cookbook)

        1 lb. finely ground raw liver

        1 c. flour

        1/2 c. cornmeal

        1 to 3 T. garlic salt

        optional: eggs, cottage cheese, grated cheddar cheese or parmesan, oatmeal, other grains, grated carrots or apple, several cloves of crushed garlic instead of garlic salt

        Mix together. Spread on a lightly greased piece of parchment paper on a cookie sheet. It is very thick — like wet concrete! Bake at 350 degrees for 30 minutes. When it is done, peel off the paper, break the liver into pieces, and then freeze in packages to fit your needs. This bait will keep without refrigeration for at least a week if it isn’t in the sun or extreme heat; it breaks up into tiny pieces using only your fingernails; it doesn’t go mushy; and dogs will do just about anything for just a crumb of it! It will keep for several weeks in the refrigerator; it can be frozen and refrozen numerous times, and it thaws in less than 5 minutes! To make a crunchy bait, bake until it looks like a biscuit. Freeze unused portions in sealed bags. Originally from ?, posted by Dixie Blake, 12/20/96, from the Official Rec.Pets.Dogs.Misc. Treat Cookbook. (Also from The DogPatch, posted by Kay Jackson, with 2 T. garlic salt and 1 T. garlic powder, all pureed in food processor, note: do not over bake or the brownies will crumble.)

        <b style=”font-family: inherit; font-size: inherit;”>Icy Paws Frozen Homemade Dog Treats


        (2) 32-oz. tubs plain yogurt

        (1) 6-oz. can tuna in water

        2 tsp. garlic powder

        (24) 3-oz. plastic (not paper) bathroom cups

        Open yogurts. If they are full to the top, use a spoon to scoop out one bathroom cup. These will be frozen as plain yogurt. Put half of the can of tuna in each yogurt container. Add 1 tsp. garlic powder to each container. Mix each container thoroughly. Use a spoon to scoop the mixture into the cups. Place on tray and pop in freezer overnight. Makes approximately 24 treats. Can also use standard ice cube tray instead of plastic cups. When frozen, pop out and put in plastic bags or wrap in wax paper.

        Posted by Jack and Amy Corrigan.

        Variations: Natural Flea Prevention: mix in garlic powder, brewers yeast, and fennel seed

        Veggie Delight: mix in cooked peas or other veggies

        Chicken Icy Paws: used canned chicken instead of tuna

        Potassium Boost: add in a mashed banana

  • oldSAP-Charlie

    February 27, 2021 at 12:02 AM

    thank you Riggan. i’ll try some of them

  • Amy

    April 2, 2021 at 1:48 AM

    A show bait recipe I use and love!

    6 lbs boneless skinless chicken breast
    1/2 lb bacon
    1/2 to 1 lb cheap parmesan cheese, fresh

    grind everything together raw. Add parsley and touch of garlic powder if your dogs like garlic. press into 9×13 pans. bake at 350 for hour or until done. It is like making a meatloaf. I drain the liquid off in the middle of baking if needed. cool and cut into bag squares to freeze.

  • Patty

    May 5, 2022 at 12:15 PM

    One thing I do is take beef liver and dehydrate it in a dehydrator and make liver jerky for training treats. All the dogs love it! Be sure it is completely dry and it can be stored in a canister. I do 2-1 lb packages each time and it last for a month or longer.

    1. Rinse liver and pat dry with paper towel

    2. Pound flat

    3. Use kitchen scissors to cut into strips

    4. Single layer on dehydrator shelves

    5. Set temp to med-high. I rotate the shelves every 4-5 hours or so. It will take a couple of days to dehydrate.

    6. The pieces will become hard (brittle). When this happens pick a few pieces (remember which ones they were) and weigh them. Put them back on the tray for a few hours and weigh the exact same pieces. If the weight still went down they are not ready, if the weight remained the same (within the tolerance of the scale) they are done.

    7. Break pieces into bite size and put in an airtight container. Store at room temp.

    • Daniela

      June 10, 2022 at 2:22 PM

      Do you think this would work freeze-dried?

      • Patty

        August 8, 2022 at 9:13 AM

        absolutely. What are using to freeze dry?

      • Heather

        October 1, 2022 at 8:50 PM

        You could freeze dry it but the high (bacon) fat content won’t make it shelf stable for long. I love my Harvest Right freeze dryer and have taken up making dog treats for my 13 month old cane corso trying various recipes. We’ve got a chicken mix in right now. Cheers!

  • Melissa

    May 5, 2022 at 3:23 PM

    excellent, I tried this but ended up throwing some out because they turned…I hadn’t dried them properly. thank you for explaining 🙂

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