KARS THE AMERICAN TRAIL MIX RECIPES

Steps:

• Drying meat is a simple process that can be done in the oven or a dehydrator. But instead of using plain dried meat, you can also use jerky. The salt cure will increase shelf-life and add flavor. Try using this recipe.
• Whether you are using jerky or plain dried meat, you must have a very dry product to make pemmican properly. You want jerky that cracks and crumbles when bent. Grind the dried meat or jerky into a rough powder. You can use a food processor to do this quickly. Do the same with the dried berries and nuts.
• Next, you’ll need to mix the dry ingredients with rendered (cooked and liquefied) fat. Here’s Steve’s method for rendering bear fat. You can substitute duck fat, pork fat or beef suet for bear fat.
• Once the pemmican is well-mixed, you’ll need to pour it into a mold to set up. Muffin pans or cookie sheets work well for this. After the pemmican has rested, remove each piece from the muffin pan or cut the pemmican into blocks on the cookie sheet and then package pieces individually with a vacuum sealer to keep them clean while out in the field.