Lung Chip Recipe

Dice your organ meat into 2″ chunks. Place in a pot of boiling water and cook for 5 – 7 minutes. Drain meat and slice into smaller pieces. (If I’m making training treats, I’ll usually slice each cube into 1/2″ cubes. If I’m making treats, I go for 1” slices.)

Line a baking sheet or dehydrator tray with parchment (for easy clean up, plus, these can stick if you’re not careful!)

Place baking sheet in an oven heated to the lowest setting or plug in dehydrator on the “meat” setting (if you have one).

Dry for 3 – 5 hours, until they snap crisp and there is no moisture left in the middle.

 To make the dark, shiny, crispy lung treats:

Slice your organ meat into thin slices (This will be a bazillion times easier if it’s partially frozen.) The thinner you can slice it, the better you’re final treat will be. A surrogated  knife or even an electric knife works the best.

Line a baking sheet or dehydrator tray with parchment (for easy clean up, plus, these can stick if you’re not careful!)

Place baking sheet in an oven heated to the lowest setting or plug in dehydrator on the “meat” setting (if you have one).

Dry for 12 – 14 hours, until they snap crisp and there is no moisture left in the middle.