Bacon Dog Treats

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tjohnson

Smoking Guru
Original poster
Moderator
OTBS Member
SMF Premier Member
Insider
Dec 29, 2009
5,600
139
Savage, MN
Yes, you read the title correctly!!

I cold smoked 35# of bellies, and had some skin left over.

Hmmmmm.......What to do with the skin???

Why not smoke the skin, and dry it out for dog treats???

Great way to use the pig skin that's usually thrown away

Enjoy!

Todd

Pig Skin that was left over from the bellies I made into bacon

I trimmed off most of the fat


Hanging in the smoker

Waiting for some smoke and heat


Smoked at 120° for approx. 4 hours

Heat was raised to 160° for another 8 hours


Finished smoking and drying

Next time I'll trim more fat


Think He's a Happy Dog?

 
Last edited:
Good idea, Todd. I'll try that next time. Did you cure skin on or off?
 
Last edited:
I did that last bellies I smoked. I did not remove any fat. I left them out at room temp as they were like shoe leather. After 2 weeks they went Rancid. Even the dog would not touch them. You may want to refer them if you have a lot...JJ
 
I cured the bellies without the skin

Dog Treats are is the freezer
biggrin.gif
 
I thought about making "Cracklins", but after 35# of bacon, I'm kinda sick of looking at it!!!

The meat locker gets $7/lb. for pig ears......OUCH!

Since I didn't share any bacon with the dog, I figured he deserved some smoked dog treats

TJ
 
I thought about making "Cracklins", but after 35# of bacon, I'm kinda sick of looking at it!!!

The meat locker gets $7/lb. for pig ears......OUCH!

Since I didn't share any bacon with the dog, I figured he deserved some smoked dog treats

TJ
Only Right!!!

Bear
 
Jackson is with me 24 hours a day

He goes to work with me every day

Very loyal dog!!

TJ
 
What a great idea! I haven't done bacon but would love to make some for Rocky. Wonder if a butcher would have pig skin? 
 
I had some pig skin from my last batch of bacon, so I followed Todd's proceedure and voila!

Scraped and skewered.


7:30 am, into the smoker with some oak pellets.


And 12 hours later...doggy treats! Unfortunately, our daughter's dog, Izzy, hasn't been over yet to taste test them.


So it sounds like I need to freeze some of these? If they get limp, I guess I could crisp them up again in the oven?
 
Last edited:
The Dog Treats look AWESOME!!

Any Pics of the "Happy Dog?"

Yup, Freeze them

Every time I go into the freezer, my dog comes running!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky