Homemade dog snacks: duck gizzards

1. After washing the duck gizzards, soak them in water for 6 hours to remove the blood and odor from the duck gizzards.

2. After soaking for 6 hours, use scissors to cut off the foreign matter (yellow dirt) on the duck gizzards, and then cut the duck gizzards in half.

3. Put 3 tablespoons of white vinegar in the water and soak the duck gizzards for half an hour, mainly for disinfection.

4. Pick up the duck gizzards and wash them, then put them into water and add appropriate amount of milk. Soak them for about half an hour to remove the odor.

5. After washing the duck gizzards, be sure to dry them with paper towels. Dry them one by one before putting them in the air dryer.

6. The preliminary preparation work really requires a lot of patience. Adjust the air dryer to 70 degrees and let it dry for 10-12 hours.

7. Part of the dried duck gizzards can be frozen, and the frozen shelf life is three months. Part of it can be placed directly in the refrigerator, and the shelf life is three days. It is recommended that you prepare sealing tools. There is usually a desiccant in snacks. You can use it and put it into the duck gizzards.

Homemade dog snacks: Beef bones

1. Prepare 1KG of beef bones. The calf bones must be soaked in cold water for 15 hours, and the water should be changed every hour, because after 10 hours of soaking, The meat of the calf bone will obviously slowly turn white, and blood and water will continue to flow out within 15 hours, so we must change the water regularly.

2. Change the water after fifteen hours and add white vinegar. There is no strict rule on how much vinegar to put in. Just enough vinegar can be used for disinfection. Soak for half an hour to an hour and then wash it off.

3. Dry the beef bones with paper towels or let them air dry naturally, then put them in the air dryer.

4. Air-dry at 70 degrees for 13-15 hours. When the air-drying reaches 6 or 7 hours, you can turn on the air dryer, turn the beef bones over and continue to air-dry. The drying time can be adjusted according to the drying state. I recommend drying for a longer time so that the bones can become crispy.