Pemmican Recipe

How to make it

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• First you’re going to need to make some suet
• Grind, chop or dice beef fat. Only clean white fat,
• Heat the fat over a low- slow flame until it’s liquefied.
• Strain it by pouring -while still very warm- through fine cheesecloth.
• Let it cool and harden.
• Cool it and cool it slowly in flat wide low glass pans
• Repeat steps 2-3.
• --Needs to be Rendered twice or the suet will not cake properly.
• Let it cool again slowly-to harden- and store covered in the freezer.
• Chop dice or grind the jerky
• Mix jerky with sugar, raisins, and cranberries
• In a meatloaf pan- cover with the warm suet
• Let harden in fridge.
• You can make suet trays, form suet balls, just make serving sizes you like
• Notes
• Suet- is very high energy food
• Suet -is not to be confused with cooked meat drippings
• Suet …you can add to it….dried shaved nuts also.
• The trout whisperer