2 cups whole wheat flour
1 tbls Salmon oil
1/3 cup coconut oil
1 cup beef broth
1 tbls salt
1 tbls Bonemeal
1 tsp Liquid smoke
Step 1: Step 1: Mixing the Dough
Pre heat oven to 200°
Grease a cookie sheet with Crisco
In a large bowl, stir together the whole wheat flour, bonemeal and salt.
Mix in the oil, 1 egg and beef broth to make a soft dough that is not too sticky. Add more flour if needed. Roll flat to about 3/8 of an inch and cut with a cookie cutter or knife, and place on the prepared cookie sheet. Use a fork to make a few vent holes in each cookie.
Step 2: Step 2: Baking
Bake for 2-3 hours in the preheated vented oven (I use a large serving spoon to keep the door open), until nicely browned and firm. You want them dry and crunchy not squishy, leaving the door propped open lets the moisture escape the oven and creates a dryer environment.
Step 3: Step 3: Finishing
After the cookies have cooked completely, make an egg wash with the second egg and some beef broth and glaze the cookies with a brush. Cook for 20 more minutes then remove from oven.
Step 4: Step 4: Storing
Cool completely on a cooling rack, then store in an airtight container.