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Dehydrated Dog Food Recipes
John

Dehydrated Dog Food Recipes

Dehydrated dog food recipes involve removing moisture from whole food ingredients to preserve nutrients and extend shelf life. These recipes typically include meats, vegetables, and grains, requiring only water to rehydrate before feeding. They offer convenience, improved digestibility, and fewer preservatives compared to kibble, making them a healthier, natural alternative for pet owners seeking balanced nutrition.
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Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings: 12 cups dried
Course: Main (Dog Meal)
Cuisine: Dog-friendly / Holistic Pet Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 pounds cooked pork loin chopped
  • 1 cup fresh carrots diced
  • 1 cup green beans chopped
  • 1 cup mashed potatoes with skin
  • ½ cup shredded carrot
  • ½ cup pure pumpkin puree unsweetened
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons ground turmeric
  • 1 tablespoon chia seeds
  • 4 tablespoons unsalted bone broth dog-safe

Equipment

  • Dehydrator (or oven with baking trays and parchment paper)
  • Food processor or blender (optional)
  • Mixing bowl
  • Measuring cups & spoons
  • Spatula or spoon
  • Knife & cutting board

Method
 

Step 1:
  1. Chop the cooked pork loin into small bite-sized pieces. Dice the fresh carrots and green beans finely. If not already done, mash the potatoes (leave the skins on for added fiber) and shred extra carrots.
Step 2:
  1. In a large mixing bowl, combine pork, mashed potatoes, diced veggies, shredded carrots, pumpkin puree, parsley, turmeric, and chia seeds. Mix well until fully incorporated. Add the dog-safe bone broth gradually to help blend and slightly moisten the mixture.
Step 3:
  1. For dogs with dental issues or small breeds, lightly pulse the mixture in a food processor until the texture is consistent but not fully puréed. This helps with even drying and easier digestion.
Step 4:
  1. Spread the mixture in a thin layer on dehydrator trays or parchment-lined baking sheets. If using a dehydrator: Set to 135°F (57°C) and dry for 8–10 hours or until completely dry and crumbly.
  2. If using an oven: Set to the lowest temperature (~170°F/75°C) and prop the door slightly open for air circulation. Bake 6–8 hours, checking periodically.
Step 5:
  1. Once fully dehydrated and cooled, crumble or break into portion-sized pieces. Store in airtight containers in a cool, dry place or freeze for longer shelf life.