Pemmican - cooking recipe

Ingredients

5 lb. thinly sliced deer meat
3 c. juneberries
1/2 c. sugar (optional)
1/2 to 3/4 c. lard

Preparation

Dry deer meat in low oven.
Sprinkle water over strips of dried meat and pound with wooden mallet until there are no lumps. Mix meat and juneberries in a bowl.
One half cup sugar may be added.
Now add lard to make the mixture stick together.
Store in a covered jar or dish.