Doggie Crunchies

500 grams ground chicken necks and gizzards
1 can chopped mackerel
2 Cups soybean flour (not defatted)
1 Cup wheat germ
1 Cup powdered skim milk
1 Cup cornmeal
1 Cup rye flour
2 Cups whole wheat flour
2 Tablespoons bone meal (if not using neck bones)
1 Tablespoon iodized sea salt or 3 Tablespoons powdered kelp
1/4 Cup oil or fat
1 Tablespoon cod liver oil
3 Tablespoons alfalfa powder
3 garlic cloves, minced
1 liter water
400 IU vitamin E
1/2 Cup brewers yeast

Mix ingredients to make a firm dough.  Spread flat on a cookie sheet about 1/4 to 1/2 inch thick.  Bake in a moderate oven until golden brown for approximately 1/2 to 3/4 of an hour.  Cool and break into bite size chunks.  Sprinkle with 1/2 cup of brewers yeast and store in the refrigerator.

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