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Livers from pretty much any animal is good to go, as long as the animal was healthy.
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Moderators: emmabeth, BoardHost
I think you can use any liver. And you probably just need to cook them for less time if you want them softer (I find then that they don't keep once out of the freezer/fridge but that's fine once you know). I just check them periodically as they're cooking and take them out to cool once dry enough. They do harden up quite quickly once out of the fridge (takes about half a day) so I often find myself having to bite pieces off when training Ted if it's an oder piece in my pocket as I don't give him them whole, they taste yuk if you ask me but Ted loves them and if he sees me biting bits off something his interest is immediately sparked, ooooo mum has something nice for meminkee wrote:Whenever I make these they turn out quite rock solid! Should I dry them for less time do you think, or is that how they're meant to be?
Also, I've only used lamb's liver so far, but is pig's liver okay too?
Made these earlier & my dogs LOVE them xDogzRule1996 wrote:Here's a simple recipe for dog biscuits.
2 cups whole wheat flour
1 tablespoon baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk
First mix the dry ingredients (baking powder and flour) together, then mix the peanut butter and milk. Pour the dry ingredients into the wet ones.
Roll to 1/4 inch thickness and use cookie cutters to cut out shapes.
Bake in oven for 12-15 minutes and allow to cool. They should be a sandy colored brown, and if you try one, should taste faintly of peanut butter. Store in an air tight bag and you may refrigerate or freeze.
Gosh, I'm never coming to dinner at your houseSecret Someone wrote:I've just cooked up apples, carrots, potato, peas, garlic and oats and then blended them. By the sniffing I suspect Pan will enjoy them. Now to wait for them to cool down so I can freeze them.