Dried Pemmican With Juniper And Currant Berries Recipes

Steps:

• For dried Jerky: Lay meat out on baking trays. Heat the ingredients slowly for jerky.
• You may substitute splenda for sugar and salt substitute for regular salt.
• Brush on each slice of meat. Let set for 1/2 hour.
• Bake 200* oven. Check after 2 hours, turn meat, baste with remaining flavoring. Bake until slightly dry. It will bend a little.
• Place in air tight bags or cans to store.
• For pemmican, crush with mortar and pestle: berries, raisins, onions.
• Mix with salt.
• Toss meat with crushed mixture. Shake off excess in bag. Lay on trays.
• Bake 200* oven. Bake until dry. You may lay outside in the air and sun if you have a protected place from bugs and animals.
• When totally dry, crush the dried meat. Put in small air tight bags, or double bag for the freezer. Use a survival food for camping, as a flavoring for soups or gravies, or sprinkle on noodles or rice.

Steps:

• Place the meat and the cherries into your food processor.
• Process until they are ground up.
• Add tallow until mixture is saturated.
• Place in container and enjoy.
• Note: Meat must be dried until there is NO moisture or spoilage could result.
• Note: You can get tallow by broiling cheap hamburger on your broiler pan and saving the drippings.
• Note: Watch for condensation if you use an airtight container. It is better to use a loose lid container and just leave the pemmican sit out until it is gone.