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How to make satin balls

Satin balls are meat supplements designed to put weight on dogs quickly by increasing their protein, fat and carbohydrate intake. Usually, they are given to dogs that have been ill or to dogs about to compete in dog shows as the satin balls also help add sheen to their fur. Satin balls are to be fed raw. They are not to be substituted for dog food, as those meals offer a full-spectrum diet.

Combine all the ingredients together in a large bowl and mix thoroughly. Crack the eggs open to add the inside of the egg but also toss in the shells to the mix.

Divide the mixture into 10 equal parts and place the parts on the baking tray. Divide each of these parts into thirds to create 1/3-lb. chunks.

Roll each chunk into a ball and place in a freezer bag. Place three balls to a bag. Keep the balls frozen until needed.

Thaw a bag when you need to feed the dog. Give the dog only three satin balls per feeding to make sure it sits well with the dog, as satin balls are very rich.

Tip

You can substitute any non-sugar cereal for the Total cereal. Options include Rice Krispies and Cornflakes. You can also use cooked, cooled rice. For dogs sensitive to beef, consider using ground turkey instead. If using turkey, ensure that you wash your hands thoroughly after handling the meat to prevent the spread of salmonella.

Warning

If you don't have molasses, just skip it. Don't use sugar or sugar syrup as a substitute. They don't have the same nutrients as molasses and serve merely as empty calories. Make sure you still offer dog food as those meals ensure the dog gets proper amounts of calcium, phosphorous and manganese. Satin balls disturb these ratios. This type of supplementation is fine with adult dogs but may be detrimental to the bone and joint development of puppies.

Things You'll Need

  • 4.54kg. minced meat
  • 454gr. box of Total cereal
  • 454gr. box oatmeal
  • Jar of wheat germ
  • 1 1/4 cup Vegetable oil
  • 1 1/4 cup Unsulfured molasses
  • 10 eggs (with shells)
  • 10 envelopes of unflavored gelatin
  • Pinch of salt
  • Large bowl
  • Large baking tray
  • 10 qt.-sized freezer bags
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About the Author

Jorina Fontelera has been writing about business since 2003, covering the printing and manufacturing sectors, as well as the global accounting and financial industries. She has contributed to "USA Today," "Milwaukee Business Journal" and several trade publications, also writing about parenting, animals, food and entertainment. Fontelera holds a Bachelor of Arts in English from Marquette University.