Instructions

1. Begin by drying the lean meat. Place the meat strips in a dehydrator or hang them in a well-ventilated area under direct sunlight until completely dry and brittle, usually 6-12 hours.
2. Once the meat is dried, grind it into a fine powder using a food processor or mortar and pestle. This will create a concentrated protein source.
3. In a large mixing bowl, combine the ground meat powder, dried berries, honey, and salt. Mix well to ensure even distribution.
4. In a small saucepan, melt the rendered fat over low heat until it becomes liquid. This will help bind the ingredients together.
5. Pour the melted fat into the bowl with the meat and berry mixture. Stir thoroughly until all components are well combined and the mixture resembles a thick paste.
6. Line an 8x8-inch baking dish with parchment paper. Press the mixture firmly into the dish, smoothing the top with a spatula.
7. Allow the mixture to cool at room temperature until it hardens, which may take about 1-2 hours. For quicker results, refrigerate it for about 30 minutes.
8. Once solid, remove the mixture from the dish and cut it into bars or squares. Store your pemmican bars in an airtight container at room temperature or in the refrigerator for longer shelf life.