My pemmican process

Ingredients

• Ruminant meat, I used beef
• Rendered fat from the same, I used suet

Method

1. Remove any fat from the meat. This can be done before or after drying. It's a nice snack when removed after drying
2. Dehydrate the meat until it is so dry it can be broken into pieces
   
3. Grind, smash, or blend the dried meat to add small as practical
   
4. Weigh the dried meat
5. Weigh out the same weight of rendered fat into a microwave or heat proof container
   
6. Heat the fat until it is just melted, I use a microwave 1 minute at a time, or starting with 2 minutes if I'm doing more than 1 kg
   
7. Put the dried meat in a suitably sized mixing bowl
8. Add the melted fat to the meat, mix well with a wooden spoon
   
9. Empty the mix into a suitable mold. I use a large casserole dish, once it has set reasonably firm, cut it into pieces. This has set completely, and two pieces are already eaten