Title: Venison Pemmican Categories: Native, Pixel 4 lbs cured (jerked) venison 1 1/2 lbs fresh raw animal fat (venison preferred; beef/lamb/buffalo ok) 1 c dried apricots or dried wild plums
Cut fat into small chunks and melt in skilled. Grind cured meat fine and pour the melted fat over. Mix until the meat has acquired the consistency of sausage. Chop dried fruit finely and add to meat mixture. Pack pemmican in plastic or other airtight container, after shaping into small balls or rolls.
Beef pemmican, or buffalo pemmican, can be made in the same way.
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