Single-Ingredient Beef Jerky Ribbons | Paw & Cook

just because

Dog-safe adaptation of Plain butcher-style beef jerky sold as a premium dog-bakery snack

Single-Ingredient Beef Jerky Ribbons

Name: Single-Ingredient Beef Jerky Ribbons
Total time: 210 min
Yield: 1 servings
Cuisine: North American dog-bakery-inspired
Ingredients: 24 g very lean boneless eye of round beef

Thin, deeply browned ribbons of lean beef cooked before drying for a simple high-aroma treat.

Prep time: 210 min
Method: Process & shape
Steps: 5 steps
Tools: Bowl + molds

Published by Paw & Cook

Three thin dry ribbons of plain single-ingredient beef jerky on stoneware

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

12 gvery lean boneless eye of round beef

Before you serve

A few important notes

Cook beef to 160 degrees F (71.1 degrees C) before low-temperature drying. Homemade jerky is not shelf-stable under this recipe; refrigerate or freeze it.
Use only plain ingredients. Do not add salt, seasoning, commercial broth, gravy, butter, oil, onion, garlic, leek, scallion, or chives.
Serve this recipe only as an occasional extra, not as a complete meal or regular food replacement. Keep all treats to about 10% or less of daily calories.
Introduce new ingredients in a small amount and ask a veterinarian first for dogs with allergies, illness, pancreatitis history, special dietary needs, or a prescribed diet.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column and weigh the beef.
2. 2Trim every visible piece of fat and silverskin, then freeze the beef for 30 minutes so it firms without freezing solid.
Ingredients for this step
- 12 g very lean boneless eye of round beef
Step 2
02
1. 1Slice across the grain into ribbons about 3 mm thick and no wider than 2 cm.
2. 2Place the ribbons in a single layer on a wire rack set over a rimmed sheet pan.
Step 3
03
1. 1Heat the oven to 275 degrees F (135 degrees C).
2. 2Roast until every strip reaches 160 degrees F (71.1 degrees C), checking the thickest strip with a food thermometer.
Ingredients for this step
- 12 g very lean boneless eye of round beef
Step 4
04
Reduce the oven to its lowest setting, ideally 170 to 200 degrees F (75 to 95 degrees C), and dry for 90 to 150 minutes until the strips are dry and leathery with no moist center, turning every 30 minutes.
Ingredients for this step
- 12 g very lean boneless eye of round beef
Step 5
05
1. 1Cool completely on a clean rack.
2. 2Refrigerate in a sealed container for no more than 3 days or freeze individual portions; discard any strip that becomes moist, sticky, moldy, or smells unusual.
Ingredients for this step
- 12 g very lean boneless eye of round beef

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