How To Make Gelatin Chews At Home

You might remember we used to sell beef marrow chews. Unfortunately the business making them refused to answer our questions about ingredients. It didn't make sense to us that marrow, which is essentially fat, could be dehydrated into a rock hard chew.

A nutritional analysis was recently released for the chews which showed the fat content to be less than 1% - curious when the manufacturer insists these are pure bone marrow. The analysis does fit the profile of gelatin though, which is interesting in itself, as gelatin is really healthy for your dog.

An intrepid science geeky girl (not me!) has created a diy guide to making your own gelatin chews, and has kindly allowed us to share her instructions here. They might not be "marrow" chews, but they are healthy, long lasting, and your dog will love them.

Step by Step - How To Guide

Long Lasting Gelatin Chews For Dogs

Recipe for 2-4 small chews or 1-2 large unflavoured chews

Ingredients:

1/2 c cold water Or substitute
(scroll to Notes below)
1/2 c organic bovine gelatine
1/8 Tsp emulsifier (guar gum, xanthan gum, carboxymethyl cellulose or CMC - all natural & pet friendly)

Optional: Flavours

1/2 Tbs flavour (e.g. blue spirulina)
*Best when adding dried natural
flavour to not add any moisture into
the mix or gelatin may not set

Method:

•  Pour 1/2 cup of gelatin powder into a mixing bowl.
• Add 1/2 cup of cold water to the bowl.
• Stir the mixture well and let it sit for 5-10 minutes to allow the gelatin to bloom (absorb the water).

Dissolve Using Double Boiler

• Set up a double boiler: fill a pot with a few inches of water and place a heat-safe bowl over it, ensuring the bowl does not touch the water.
• Pour the bloomed gelatin mixture into the bowl.
• Heat gently while stirring continuously until the gelatin is fully dissolved. Avoid boiling, as high temperatures can cause cloudiness.

Tip: Use a fine mesh strainer to strain the gelatin mixture into the bowl to remove any undissolved particles.

Dissolve Emulsifier:

• Add 1/8 teaspoon of emulsifier to 1 tablespoons of hot water.
• Stir continuously until the it is fully dissolved.
• Gradually add the dissolved emulsifier to the gelatin mixture while stirring continuously to avoid clumping.

Pour and Mould:

• Pour the gelatin mixture into moulds or onto a lined baking sheet.
• Use silicone molds for easy removal or pour the mixture onto a parchment-lined sheet to create a slab.

Tip: Tap the moulds gently on the counter to release any trapped air bubbles that can cause cloudiness.

Cool and Set:

• Let the gelatin mixture cool to room temperature to firm up initially.
• Place it in the refrigerator for 1-2 hours to set completely.

Dehydrate:

• After the gelatin has set, remove it from the moulds or cut the slab into desired shapes and sizes (Tip: large metal cookie cutters are great when cutting into desired shapes)
• Place the pieces on a dehydrator tray or a baking sheet lined with parchment paper.
• Dehydrate between 50° - 70°C for 24-48 hours or until the chews are hard and dry.

Check for Dryness:

• Ensure the chews are completely dry and hard before storage to prevent any moisture-related issues.

Storage:

• Store the dehydrated chews in an airtight container in a cool, dry place.
• For longer storage, consider vacuum sealing

Notes:

Substitution:

• Substitute water with 𝐆𝐄𝐋𝐀𝐓𝐈𝐍𝐎𝐔𝐒 𝐁𝐎𝐍𝐄 𝐁𝐑𝐎𝐓𝐇 - If your bone broth is very gelatinous, you might reduce the gelatin powder to 1/3 cup to prevent the mixture from becoming too thick.

• Adding flavour to water - if the selected flavour doesn’t dissolve in cold water, heat the water first, dissolve and refrigerate, otherwise, mix directly with cold water. (E.g. goat’s milk - use powdered instead to avoid adding moisture to the gelatin mix)

• Adding fruit - use freeze dried

Happy dehydrating!