I am trying to figure out if it's worth my time to try to replicate a commercial dog food product, Merrick's Wingaling wet dog food.

The important part is the chicken wings, which I assume are cooked in the can. They are clearly cooked and soft enough that they fall apart with a little bit of applied pressure (and therefore are too soft to splinter) but are still sturdy enough to be briefly handled.

(I put them in a Kong and it keeps my dog occupied for quite some time. He is pretty uninterested in the cubed chicken bits inside, which is one of the reasons I want to try to make "the good stuff" on my own. [Also, I think I can save some money doing it myself.] Now especially, it burns my biscuits to waste food and he is unresponsive when I show him how much this stuff costs.)

I understand that, as a low-acid food, chicken must be canned under pressure. However, most of my research shows results for human consumption, like these hot wings. Nobody is talking about the bones, which I understand.

So then, the question is, how can I can chicken wings at home so that the bones are mostly soft?


1 Answer 1


OK, so one person on reddit has done (almost) what you want and provides details (thighs, not wings.) They used 10 lb steam for 2 hours and 15 minutes. Altitude not specified. They did not get what they wanted at 1 hour 15 minutes.


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