Ingredients
- 1.4 kg Ground Turkey Breast
- 3 cups frozen Green Beans, or 1/2 cup frozen Peas
- 1 1/2 cups Pumpkin Puree (100% pure pumpkin)
- 1 1/2 cups Cranberries, diced
- 3 Carrots, shredded
- 1 1/2 tablespoons Powdered Eggshell
Instructions
- Use turkey breast mince rather than a fattier grind. Fat will not dry, and it goes rancid in a treat jar long before the meat does.
- Thaw and drain the beans or peas, then chop them small. Frozen vegetables let go of water as they warm, and that water ends up inside the patty.
- Press the pumpkin purée against a sieve if it looks loose. It is largely water, and none of the tricks you would use to disguise that in a human recipe are available here.
- Work everything together with your hands, eggshell powder included, until the carrot and cranberry are evenly spread. A pocket of cranberry is a sweet wet patch and it will be the first part to spoil.
- Flatten each one rather than rolling a ball, and size them for your own dog. A ball twice the diameter takes far more than twice as long, because the heat has that much further to travel to the middle.
- Dry at 72 °C for 12 hours. The setting is high and it is not negotiable — raw poultry is going in, and the temperature is there for the dog rather than for the texture.
- A finished patty breaks in half dry and shows the same colour through the break as on its face. A darker, softer core sends the whole tray back.
- Cool them right down, then seal them in a bag in a cool cupboard for two to four weeks, or freeze them for six months. Nothing in this is a preservative, so a treat that smells sour or feels slick means the batch goes out.
