Ingredients:
2 cups seedless watermelon slices, cut into thin strips about ¼ inch thick.
**Optional: a sprinkle of finely chopped mint leaves for fresh breath and digestion support.
Instructions:
Preheat your oven to 160°F (70°C) or use a food dehydrator. Line a baking sheet with parchment paper.
Pat the watermelon slices dry with a paper towel to remove excess moisture. Arrange them in a single layer, ensuring pieces do not overlap.
Dry in the oven for 6–8 hours or 10–12 hours in a dehydrator until leathery but slightly flexible. Allow the jerky to cool completely before serving.
Notes:
Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. For longer shelf life, freeze for up to 3 months.
Watermelon is low in calories and rich in vitamins A, B6, and C. It helps hydrate dogs on hot days and supports healthy skin and immune function. Mint adds a natural freshness and aids digestion.