1 lb. ground chicken necks and gizzards (or other meat)
1 can chopped mackerel
2 c. full fat soy flour
2 c. whole wheat flour
1 c. rye flour
1 c. cornmeal
1 c. wheat germ
1 c. non fat dry milk
1/4 c. alfalfa powder
3 tbsp. bone meal (or 2 tbsp. dicalcium phosphate)
1 tbsp. sea salt or 2 tbsp. kelp powder
4 tbsp. oil or fat
1 tbsp. cod liver oil
3 cloves garlic, minced
400 I.U. vitamin E
1/2 c. chopped onion (opt.)
1 qt. water
1/2 c. nutritional yeast

Mix all ingredients except the yeast to make firm dough. Spread flat on cookie sheets and roll to 1/4 to 1/2 inch thickness. Bake at 350 degrees for 30 to 45 minutes. Cool, break into bite size chunks and sprinkle with the yeast. (For cats you may want to cut the dough into small squares or ribbons before baking.)

Store in air tight containers. Keeps 2 to 3 days without refrigeration, longer with it. Supplement with a bit of fresh food (sprouts, raw meat scraps, chopped vegetables) if fed on a regular basis.