Rewards should be different from your dogs usual food. Rewards/Tidbits should be lip smacking and motivating to your dog or puppy.
Rules for Rewards and Tidbits made easy
- Special, keep treats to use when training, not to be given freely.
- Do not be mean, reward frequently for correct behaviour only, so have plenty.
- Do not be afraid to use rewards/tidbits, these are your dog’s wages for working for you. You would not work for no reward.
- Size. Small is best. The treat should be big enough for your dog to know it has had a treat, but small enough to be swallowed quickly.
- Always have rewards/tidbits with you when you are out to reward good behaviour.
- Keep tidbits in an easily accessible pocket or bum bag, not plastic bags or tight jeans.
- Rewards/tidbits should not be dropped on the floor. If they are, do not allow your dog to eat them, pick it up or you will be rewarding your dog for the wrong thing.
- Hungry dogs work best and learn the quickest, so train/walk them before feeding and do not feed before class.
- Your reward is when you have got your dogs attention all the time and your dog does as you ask the first time. When other people see how well trained and responsive your dog is to you your reward will be even better.
Types of reward/tidbit
Biscuit type treats are too big and when broken often crumble ending up on the floor.
The dogs usual food often is not interesting enough, after all the dog can have that several times a day when there is nothing better to occupy its minds.
Sausages, cheese and other meats are good, or why not try giving your dog a homemade dog treat and watch how fast it learns.
Homemade recipes for rewards and tidbits
- 250g/9oz raw diced liver
- 2 medium eggs
- 3-4 cloves of garlic, peeled
- 125ml/¼pint of cold water
- 180g/6½ oz self-raising flour
For dogs with wheat gluten allergy replace flour with oats.
- Preheat oven to gas mark 5 or 180° electric, 160° fan oven.
- In a food processor or blender, puree the liver, eggs, garlic and water.
- Add flour and blend. Mixture should be thick but still pourable. Add a little more water if needed.
- Use sunflower oil to grease a 25cm/10inch cake tin and line with freshly made breadcrumbs for a non-stick cake.
- Pour mixtures into tin and bake for about 25 minutes or until firm.
- Cut into squares when cool.
- Refrigerate and use within a couple of days. Can be frozen for up to one month.
- Tin of sardines or pilchards
- 1 egg
- Enough flour to make cake consistency
- 1 clove of chopped garlic, optional
Mix all ingredients, and cook same as liver cake.