Mix ½ cup purée beets with 2 cup ground chicken. Pipe into star shapes on parchment paper and dehydrate at 130°F (54°C) for 18 hours or until fully dried through.

Thaw pre-cooked frozen mussels, then arrange on a parchment or silicone lined tray. Dehydrate at 140° (60°C) for 18 hours or until fully dried through.

Thaw mackerel about halfway before slicing into desired size pieces. Arrange in a single layer on a parchment lined tray. Dehydrate at 160°F (71°C) for 36 hours.

Cut thawed beef trachea into desired size pieces. Remove as much visible fat and gooey bits as possible and place on dehydrator trays. Dehydrate at 130°F (54°C) for 48 hours.