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Moose Pemmican

1 lb Moose Meat, Well Trimmed
1/2 c Raisins
3 lg Dates
2 tb Melted Suet
2 tb Melted Vegetable Shortening
1 tb Lemon Juice

Cut/the meat into thin slices and dry as for jerky in a slow oven, (175-200 Degrees F.) for 4 to 5 hours. Put the dried meat through a coarse grinder, then pulverize it into a fine powder. Grind the raisins and dates together and work into the meat with a fork or your fingers until thoroughly blended. Combine the melted suet, shortening and lemon juice. Pour over the meat/fruit until the mixture will hold together. Shape into small patties. The Indian pemmican patty was bout 3-inches in diameter and a half inch thick. This is nourishing and will keep without refrigeration.

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