Pemmican is a traditional American food, dating from the mid 1800's.

Ingredients

1.5 lbs of brisket
1/2 lb. of beef/pork suet (ask a butcher at the beginning of a day to reserve some for you),
1/2 C. dried cranberries (optional) or 1/3 C. of maple syrup (optional)
salt, to taste

Tools
oven
cookie sheet
baking rack (stainless steel cooling rack will do, too)
aluminum foil
oil spray
food processor (you'll need the s-blade)
utility knife
small, covered saucepan
strainer
glass measuring cup
mixing bowl
mixing spoon
wax paper
rubber bands, 4

1. Cover the cookie sheet with aluminum foil.
2. Coat the rack lightly with oil spray, and set on top of the foil.
3. Pre-heat the oven to the lowest temperature.
4. Cut the meat into 1/4-inch strips, and lay on the rack so each strip has air space around it.
5. Bake the meat for 90 minutes, or until it's completely dry.
6. Using the food processor, grind the meat until its a powder. Then place the powdered meat into the mixing bowl.
7. Add the cranberries/syrup to the mixing bowl.
8. Heat the suet until all the fat liquifies.
9. Pour the suet through a strainer until you get 3/4 of a cup of rendered fat. Pour into the mixing bowl.
10. Mix all ingredients well while the fat is warm.
11. Put half the pemmican mixture onto a sheet of wax paper, and shape into a small loaf/bar. Wrap the wax paper around the loaf/bar, and secure with rubber bands. Repeat for the other half of the mixture.
12. Freeze the two loaves/bars overnight.
13. When you use a loaf/bar, store it in the refrigerator for ease of cutting. The pemmican does not need refrigeration to retard spoilage.

This recipe looks good...and easy to do.