Pemmican Recipe 2-3 lbs Eye of Round Beef; Sliced in thin Slices 2- 3 lbs Solid Suet (Animal Fat) - Human consumption Grade or Bacon Fat 1 - 2 Cups Dried Saskatoon Berries or Cranberries

Place meat pieces on a lipped cookie rack, over tin foil Place in low temperature oven (200 degrees F) for 6 - 12 hours, depending on the meat. Crack the oven door open to allow air to circulate. The meat will dehydrate; do not allow the meat to become charcoaled.

Remove meat from oven and cool, place several pieces in a blender, add small handfuls of berries. Pulverize all the meat and berries into a stringy powder.

Cook Suet over very low stove heat, melt the fat but do not burn liquid fat. Pour the liquid fat over the dry meat mixture, until a slightly moist material. Stir the drier meat into the wetter meat so everything if fully coated and fat has soaked into all the ingredients. Cover and place in the fridge allowing the fat to congeal. Place in individual packages and serve when hungry!