Pemmican

Instructions

1. Put the meat in the freezer to firm up (around 30 min or so). 
2. Then slice your meat thin and salt it liberally.
3. Set your oven to the lowest possible temperature (around 150°F).
4. Lay out all your meat on a wire rack. 
5. Keep the door of the oven cracked open so there isn't moisture build up.
6. Let the meat dry out for 15 hours, or until it's crispy like jerky (breaks apart easily). 
7. Pulverize the dried meat using your food processor or blender. Do this until the meat becomes a powder. 
8. You'll want to dice up your fat if it is not already diced. Now put your fat into a frying pan and turn the heat to low. 
9. Stir the fat as it renders so nothing burns. When your fat stops bubbling, the rendering is done. 
10. Use a fine strainer to catch the crispy bits (you can eat these but they might be hard on your stomach so just be weary). 
11. Mix the liquid fat and meat together. Slowly pour the fat and just enough so that it soaks into the powder. Stir it while pouring the fat in.
12. Then pour this mixture of fat and meat onto a baking sheet (8in x 8in approx.) Spread the mixture evenly throughout the pan. Some people put parchment paper in between the pan and the pemmican. 
13. Let it firm up. Once it's firm, cut it up into bars and then store it in an air-tight storage container. *This is a good utilitarian food. It can be good for travel, hiking, quick snack, etc. Some people with histamine issues may have trouble with it though.