Ingredients In Beef Jerky That Are Harmful To Dogs

Flavoring beef jerky with onions and garlic is a popular ingredient. These foods should also not be given to dogs. There is a toxic component to these foods. Dogs who eat large quantities of either of these vegetables are at risk of having anemia due to the destruction of red blood cells. Symptoms of a dog eating too much onions or garlic include the following:

  • Their breath smells of onion/garlic
  • Mucus membranes pale in color
  • Lethargic
  • Breathing rapidly
  • A rapid heartbeat
  • Appetite decreased
  • Throwing up

Treatment For Consumption Of Onions Or Garlic

The Pet Poison Hotline recommends giving your dog activated charcoal if the amount of onion or garlic consumed by your dog concerns you. Monitoring anemia further requires daily blood smears. In cases of severe anemia, blood transfusions are recommended.

Is My Dog Able To Eat Beef Jerky?

You can give your dog plain jerky, which is simply dried meat without salt added, if you can find it. In addition to giving your dog a lot of pleasure, it is healthy for him as well. They can enjoy tasty, high-protein treats made with dried meat. Nevertheless, they should limit their consumption of dried meat.

Dog Jerky Alternatives

Where can you buy plain beef jerky unless you can find that? Instead of flavored jerky for your dog, there are alternatives. The following recipe provides a homemade beef jerky treat for dogs.

Dog Treats Made From Homemade Jerky


  • Beef that is lean
  • Juice of pineapple
  • Amino Liquids
  • Vinegar made from apple cider
  • Sauce for fish
  • Powdered ginger
  • (Optional) Liquid Smoke

The Equipment

  • Using a dehydrator or the lowest setting on your oven
  • If you wish to marinate, use a glass container (or simply a Ziploc bag)
  • Use parchment paper on baking sheets and cookie sheets in your oven


You and your dog will love this jerky if you marinate it. It contains no added sugar and low sodium. The ingredients are:

  • 1 cup pineapple juice without sugar
  • ½ cup of liquid aminos (in place of low-sodium, gluten-free soy sauce)
  • ½ cup of apple cider vinegar
  • Adding a little fish sauce
  • Ginger powder, a pinch
  • Liquid smoke (optional): 1 – 2 drops
  • To prepare, follow these steps:
  • For every pound of meat, mix one batch of marinade.
  • Slicing the meat into thin, uniform pieces is the best way to prepare it.
  • Prepare the marinade and marinate the beef for four to twenty-four hours.
  • Pre-heat a dehydrator to 160 degrees Fahrenheit if you’re using one.
  • Set your oven to 160 degrees or the lowest setting if you are going to use one.

Use a paper towel to pat the marinated meat dry.

Leave space between slices of meat on trays to allow airflow.

Ensure that there is enough space between trays in a dehydrator.

In a dehydrator, set a timer for four hours.

Set your oven’s timer to 3 hours.

Once it is completely dry and shrinks (by at least half) and becomes dark, bendable, and dark-colored, the jerky is ready. It should be stored airtight when it is cooled.


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