Dried Pemmican With Juniper And Currant Berries - cooking recipe

Ingredients

2 2 lbs elk steaks or 2 lbs buffalo loin steaks
dried jerky with flavoring
1/4 cup sugar
2 teaspoons salt
2 tablespoons soy sauce or 2 tablespoons Worcestershire sauce
2 crushed red pepper flakes, if desired
dried pemmican with flavoring
1 teaspoon salt
10 dried juniper berries, crushed
10 dried currant berries, crushed
20 dried raisins, crushed
5 wild onions, bulbs, crushed or 2 tablespoons minced dried onion

Preparation

For dried Jerky: Lay meat out on baking trays. Heat the ingredients slowly for jerky.
You may substitute splenda for sugar and salt substitute for regular salt.
Brush on each slice of meat. Let set for 1/2 hour.
Bake 200* oven. Check after 2 hours, turn meat, baste with remaining flavoring. Bake until slightly dry. It will bend a little.
Place in air tight bags or cans to store.
For pemmican, crush with mortar and pestle: berries, raisins, onions.
Mix with salt.
Toss meat with crushed mixture. Shake off excess in bag. Lay on trays.
Bake 200* oven. Bake until dry. You may lay outside in the air and sun if you have a protected place from bugs and animals.
When totally dry, crush the dried meat. Put in small air tight bags, or double bag for the freezer. Use a survival food for camping, as a flavoring for soups or gravies, or sprinkle on noodles or rice.