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LOCATION: Recipes >> Preserving Meats >> Pemmican 02

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Pemmican
Yield: 3 cups

1 c jerky, beef or venison
1 c dried Saskatoon berries or dried blueberries
1 c unroasted sunflower seeds or crushed nuts of any kind
2 ts honey
1/4 c peanut butter
1/2 ts cayenne (optional)

This version uses peanut butter rather than melted suet or lard as
the binding agent, which is more palatable for today's health
conscious diets.

Grind (or pound) the dried meat to a mealy powder. Add the dried
berries and seeds or nuts. Heat the honey, peanut butter and cayenne
until softened. Blend. When cooled, store in a plastic bag or
sausage casing in a cool dry place. It will keep for months.

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