Making some elk pemmican with chunky peanut butter.
Getting the elk jerky ready to chop.
Chopped elk jerky and the rest of the ingredients.
All mixed, pressed into the pan. Cool this in the fridge for an hour or so then slice into bars.
I decided to use chunky peanut butter instead of the rendered tallo or lard. This will keep wrapped for several months.
Recipe i use.
1/2 pound of jerky, pulverized to a powder, or nearly to a powder
1/2 pound of raisins. I used chopped apricots.
1/2 pound of nuts (peanuts, pecans. etc) skip if using chunky peanut butter
2 tablespoons honey. I used 4 T
4 tablespoons peanut butter
Warm the honey and mix with the peanut butter together until well blended.
Add all ingredients together. Store in a plastic bag in a cool, dry place.
Getting the elk jerky ready to chop.
Chopped elk jerky and the rest of the ingredients.
All mixed, pressed into the pan. Cool this in the fridge for an hour or so then slice into bars.
I decided to use chunky peanut butter instead of the rendered tallo or lard. This will keep wrapped for several months.
Recipe i use.
1/2 pound of jerky, pulverized to a powder, or nearly to a powder
1/2 pound of raisins. I used chopped apricots.
1/2 pound of nuts (peanuts, pecans. etc) skip if using chunky peanut butter
2 tablespoons honey. I used 4 T
4 tablespoons peanut butter
Warm the honey and mix with the peanut butter together until well blended.
Add all ingredients together. Store in a plastic bag in a cool, dry place.
