Pemmican

Drying the Lean Beef Prepare the lean beef by trimming off any excess fat and gristle. Using a food dehydrator or oven, dry the beef until it is completely dehydrated but not burnt, about 8-12 hours at 160°F.

Mixing the Ingredients In a large mixing bowl, combine the shredded beef, rendered beef fat, and dried berries. Mix well until everything is evenly distributed. Add salt to taste and mix in honey if a sweeter pemmican is desired.

Adding Variations and Nutritional Boosts Optionally, mix in additional dried fruits, nuts, or seeds for added variety and nutritional content.

Shaping and Storing Pemmican Press the meat mixture into a parchment-lined baking dish and refrigerate until firm. Cut the pemmican into desired portions or shapes and store in airtight containers, preferably in a cool, dark place.