We Made Dog Food For Humans
We Made Dog Food For Humans is a medium American recipe that serves 4. 250 calories per serving. Recipe by Mythical Kitchen on YouTube.
Prep: 30 min | Cook: 5 hrs | Total: 5 hrs 45 min
Cost: $21.48 total, $5.37 per serving
Ingredients
- 2 pounds Grass-Fed Organic Braised Beef Short Ribs (Meat only, shredded into chunks; already braised)
- 2 medium Carrots (Peeled and diced)
- 1 large Sweet Potato (Peeled and diced)
- 1 cup Low‑Sodium Bone Broth (Preferably homemade or high‑quality store‑bought)
- 0.5 teaspoon Flaky Sea Salt (Adds a light seasoning)
- 2 tablespoons Oat Flour (Helps bind the mixture without adding too much gluten)
- 0.25 cup All‑Purpose Flour (Provides gluten for chewiness)
Instructions
Prepare Vegetables
Peel and dice the carrots and sweet potato into roughly ½‑inch cubes.
Time: PT10M
Blend Base Ingredients
In a blender, combine the shredded braised beef short ribs, diced carrots, diced sweet potato, and bone broth. Blend until smooth.
Time: PT5M
Add Binders and Seasoning
Transfer the smooth mixture to a mixing bowl. Add flaky sea salt, oat flour, and all‑purpose flour. Stir until fully incorporated.
Time: PT5M
Fill the Mold
Spread the mixture evenly into the silicone mold or dehydrator tray, pressing down to a uniform thickness of about ¼‑inch.
Time: PT5M
Dehydrate
Place the mold in the dehydrator set to 155°F (68°C). Dehydrate for 5 hours, flipping the mat halfway through.
Time: PT5H
Temperature: 155°F
Cool and Store
Remove the kibble from the dehydrator and let it cool completely on a wire rack before storing.
Time: PT15M
Nutrition Facts
- Calories
- 250
- Protein
- 22g
- Carbohydrates
- 12g
- Fat
- 13g
- Fiber
- 2g
Dietary info: High protein, Low carbohydrate, Gluten (contains wheat), Dairy‑free
Allergens: Wheat (all‑purpose flour), Oats
Ingredient Substitutions
- Instead of Grass-Fed Organic Braised Beef Short Ribs: Grass‑fed beef chuck roast, braised and shredded
- Instead of Carrots: Parsnips, Butternut squash
- Instead of Sweet Potato: Regular potato, Yam
- Instead of Low‑Sodium Bone Broth: Chicken broth, Vegetable broth
- Instead of Flaky Sea Salt: Kosher salt, Fine sea salt
- Instead of Oat Flour: Almond flour, Rice flour
- Instead of All‑Purpose Flour: Whole‑wheat flour, Gluten‑free flour blend (if avoiding gluten)
Equipment Needed
- Blender
- Mixing Bowl
- Bench Scraper
- Silicone Mold or Dehydrator Tray
- Dehydrator
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Blending the meat and vegetables to a completely smooth texture.
- Ensuring the mixture is evenly spread to a uniform thickness before dehydration.
- Dehydrating for the full 5 hours at the correct temperature to achieve a chewable yet not overly brittle texture.
Chef Tips from the Video
- For extra flavor, roast the carrots and sweet potatoes for 10 minutes before blending.
- A pinch of smoked paprika adds a subtle smoky note that complements the beef.
- If you have a food‑grade silicone mat, it can replace a dedicated dehydrator tray.
Troubleshooting
Kibble is too soft after dehydration.
Dehydrate an additional 30‑60 minutes, checking every 15 minutes until the desired firmness is reached.
Mixture is too dry and crumbly before shaping.
Add 1‑2 tablespoons of bone broth or water and mix gently until the consistency is spreadable.
Kibble sticks together when stored.
Ensure the kibble is completely cooled and store in a low‑humidity container; add a silica packet if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; thaw in the fridge before serving.
Room temperature: Not recommended beyond 2 hours due to potential bacterial growth.
Make-Ahead Tips
- Prepare the blended base up to step 3 and refrigerate for up to 24 hours before shaping and dehydrating.
- Portion the finished kibble into snack‑size bags for grab‑and‑go convenience.
Frequently Asked Questions
What is the cultural significance and history of human‑grade dog food kibble in American cuisine?
While not a traditional dish, the concept of nutrient‑dense, dehydrated meat snacks has roots in early American frontier preservation methods. Modern “human‑grade dog food” trends reflect a growing interest in high‑protein, low‑carb diets and the desire to share pet‑style nutrition with people.
What are the traditional regional variations of meat‑based dehydrated snacks in the United States?
In the Midwest, jerky made from beef or pork is common, while the Southwest favors chili‑spiced dried meat. This recipe adapts those ideas by using grass‑fed short ribs and a mild seasoning profile suitable for both humans and pets.
How is human‑grade dog food traditionally served in American households?
It is usually presented as bite‑size snack pieces on a plate or in a small bowl, often alongside fresh vegetables or as a protein boost in salads. Some families serve it as a post‑workout snack because of its high protein content.
What occasions or celebrations is human‑grade dog food kibble associated with in modern American food culture?
It’s popular at fitness gatherings, outdoor picnics, and as a novelty snack at pet‑themed parties. The novelty of “dog food for humans” makes it a conversation starter at casual get‑togethers.
What other American dishes pair well with this beef short rib kibble?
Pair it with a crisp mixed green salad, roasted cauliflower, or a side of avocado dip. Its rich, meaty flavor also complements a simple quinoa pilaf or a bowl of creamy cauliflower mash.
What are the most common mistakes to avoid when making human‑grade dog food kibble?
Common errors include over‑mixing the flour which creates a tough texture, dehydrating at too low a temperature which leaves the kibble moist and prone to spoilage, and not spreading the mixture evenly, resulting in uneven drying.
Why does this recipe use oat flour and all‑purpose flour together instead of just one type of flour?
Oat flour provides a light binding effect without adding too much gluten, while all‑purpose flour contributes the gluten needed for a chewy texture. The combination balances chewiness with structural integrity.
Can I make this kibble ahead of time and how should I store it?
Yes, you can dehydrate the kibble, let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Ensure it is fully cooled before sealing to prevent condensation.
What texture and appearance should I look for when the kibble is done?
The kibble should be dry to the touch, with a matte finish, and slightly pliable when pressed—similar to a soft jerky. It should not be brittle or crumbly; a gentle bend should not cause it to snap.
How do I know when the kibble is fully dehydrated?
After the 5‑hour mark, test a piece by letting it cool; if it feels dry and holds its shape without sticking to your fingers, it’s done. If any moisture remains, dehydrate for an additional 15‑30 minutes.
What does the YouTube channel Mythical Kitchen specialize in?
Mythical Kitchen creates whimsical, experimental recipes that blend pop‑culture references with solid cooking fundamentals, often featuring playful twists on classic dishes and a focus on entertaining home cooks.
How does the YouTube channel Mythical Kitchen's approach to American comfort food differ from other cooking channels?
Mythical Kitchen emphasizes theatrical presentation, storytelling, and humor while still delivering reliable, step‑by‑step instructions. Their videos often incorporate fantasy or mythic themes, setting them apart from straightforward instructional cooking channels.
Last updated: September 1, 2026
