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Those who spend a lot of time outside with their dog know how nice it is to have a treat that travels well. This two-ingredient salmon jerky is a great way to provide delicious and nutritious treats while out on the trail, training, or playing.
They are easy to make and have a great shelf life. If you have a dehydrator feel free to use that but if not your oven works great as well.
- 1 C. Sweet potato, peeled and cubed
- 1 can Salmon, I like this Trader Joe’s Salmonbecause it has no salt or preservatives.
- Bring unsalted water to a boil and add in sweet potato. Cook until tender and drain.
- Blend sweet potato in a food processor or blender until mostly smooth. A few small chunks is okay.
- Transfer the sweet potato mash to a bowl.
- Drain excess liquid from salmon and add to sweet potato and mix until well combined.
- Line a tray with parchment and either set your oven to the lowest temperature ~150 F or prepare you dehydrator.
- Roll teaspoon sized balls of the mixture and flatten into a disc that is about 1/8 inch thick.
- Cook for 6-10 hours, depending on your oven/dehydrator temp. Mine goes to 170 F and I keep the treats in for 8-10 hours. They should be dry to the touch, much lighter in color, and have a tough, jerky feel. I like mine to be a bit chewier to help my dog eat them, but you can make your treats as soft or crisp as you want. Just know that if you opt for less time in the oven and a softer treat the shelf life will shorter.
- Store in a cool dry place at room temperature for up to a month if completely dried, or in the freezer for up to two months. For softer treats store at room temperature for one to two weeks.
I’m a good ol’ Midwestern transplant that moved to Colorado for mountains and adventure. I love rock climbing, writing, and eating cookies. When I’m not on the side of a cliff you can find me walking my dog, Peanut, playing piano, and blogging about my climbing adventures on The Gobi Gazette.