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Run the dry jerky through a food grinder a few times. In a loaf pan add the cranberries, raisins and brown sugar. When the mixture is well blended, melt the suet and stir it in. Let the suet cool and harden. This approximates the old style pemmican made to preserve meat without refrigeration and to add some vitamin C values. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip
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|Serving Size: 1 Batch (5780g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 1327 (14%)|
|Amt Per Serving||% DV|
|Total Fat 147.4g||197 %|
|Saturated Fat 75.8g||379 %|
|Monounsaturated Fat 46.4g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 96.4mg||30 %|
|Sodium 333.1mg||11 %|
|Potassium 19595.5mg||516 %|
|Total Carbohydrate 2207g||649 %|
|Dietary Fiber 215.5g||862 %|
|Sugars, other 1991.5g|
|Protein 83.3g||119 %|
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Calories per serving: 9548
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