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Pemmican

1 lb Caribou Jerky

2 tb Brown sugar

2 oz Raisins

2 oz Cranberries

5 oz Suet

Run the dry jerky through a food grinder a few times. In a loaf pan add the cranberries, raisins and brown sugar. When the mixture is well blended, melt the suet and stir it in. Let the suet cool and harden. This approximates the old style pemmican made to preserve meat without refrigeration and to add some vitamin C values.





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