I thought I would post this basic recipe for meaty dog treats that I use constantly. The good thing about it is that it can be customised in a lot of different ways, changing the meat and the flour (you can use oatmeal, quinoa flour, tapioca, rice flour) or adding other ingredients. So it's up to you to make it gluten free, grain free or not.
The following amounts make roughly 2 trays of treats (standard oven), which can then be ziplock bagged and frozen (they will keep for a couple of weeks out of the freezer):
500g of your pup's favourite meat, mince
4 sweet potatoes
200g of flour (this may vary according to the type of flour used)
1 tablespoon of coconut oil (optional)
1/2 tablespoon seaweed meal (optional)
1 clove of garlic, mince
I use a pressure cooker to boil the sweet potatoes (about 14 minutes), if you use a normal pan with boiling water it may take significantly longer (my wild guess is 40 minutes but I never tried): the potatoes are cooked when the peel comes off easily. Once cooked, remove them from the water and let cool.
Once the sweet potatoes are cooled, mix all the ingredients together (time to get the hands dirty!) and work them for a few minutes. If the compost sticks to your hands, add a little bit of flour; if the compost doesn't stay together, add a little bit of lukewarm water.
Pre-heat the oven at 180 Celsius and lay half the compost on a baking tray covered with a greaseproof sheet; repeat the operation on a second tray using the other half of the compost. Note that the thickness of the compost will dictate its consistency once cooked (thick=chewy, thin=crunchy).
This point is optional: use a pizza cutter to carve a grid on the slabs of compost, making each square the desired size of the final treat. It will make an incision without completely cutting through. This will give the treats a shape of a square puffed in the middle but crunchy on the edges.
Bake each tray individually in the now warm oven for 20-25 minutes (depending on the thickness of the slab). Remove when the slab has a dark golden colour (colour will vary depending on the meat and the flour you used).
The slab will be cool enough to be handled in about 10 minutes: at that point it will easily snap through your fingers along the incision you made before baking. I use these treats as reward during training.
I have noticed that dehydrators have been mentioned too: I bought one on Amazon a couple of weeks ago. It costs less than £50 and it works very well... I only hope that the electricity bill won't make me regret the purchase!!!
It takes about 6 hours to dry meat.