Preheat the oven to 200°F. Line a baking sheet with parchment paper and place a cooling rack over the parchment paper. Spray lightly with nonstick cooking spray.

Lay out 2 pieces of wax paper that overlap about 2 inches on your work surface and place the ground beef in the center of the wax paper. (I suggest wearing a pair of disposable nitrile gloves when handling raw meat).

Mix the water into the ground beef to ensure even moisture distribution before shaping.

Shape the ground beef into a rectangle and place 2 more long pieces of wax paper that overlap on top of the ground beef.

Use a rolling pin to roll the ground beef very thin. (Thin enough to cover the entire cooling rack).

Use the pizza cutter to slice strips 2 inches wide x 5 inches long. Do not separate the treats.

Place the sprayed cooling rack upside down on top of the ground beef.

Use the edges of the wax paper to pick up ground beef and the cooling rack and flip over so that the ground beef is on top of the rack.

Score a shallow diamond pattern on top of the ground beef.

Bake for 4 hours. The treats should have a dark brown color and will feel dry and rigid when cooled.

Allow the beef jerky to completely cool before storing. Break, or cut with kitchen scissors, the jerky into bite size pieces according to your dog's size and dietary needs.