2 pounds jerky
1–2 cups chicken fat, melted
3 cups finely chopped dried fruit
¼ cup honey
¼ cup finely chopped nuts or seeds
Pulverize the jerky in a food processor until it is almost a powder.
Combine the meat powder, dried fruit, and the honey and nuts and/or seeds. Add the liquefied fat a little bit at a time, working in each addition with your hands. Keep adding fat until the pemmican holds together as a ball when you squeeze a small handful of it.
Pat the pemmican onto a cookie sheet until it’s in a layer about ½ inch thick. Chill it in the refrigerator until it is solid enough to cut into bars. Wrap the pieces individually in waxed or parchment paper and store in the refrigerator.
