Venison Pemmican - cooking recipe

Ingredients

4 lb. cured venison
1 1/2 lb. fresh raw fat
1 c. dried wild plums

Preparation

Cut fat into small chunks and melt in skillet.
Grind jerky fine and pour hot fat over.
Mix until the consistency of sausage. Chop dried fruit finely and add.
Pack pemmican in plastic or other airtight container after shaping into rolls or balls.