Pemmican: Meat Muffins on the Go

This is a great way to increase your fat macros, while on the road or in the great outdoors

Remember the fatty meat I reserved from the bone broth I made yesterday? I used it to make a new variation on my pemmican recipe today.

I got out a pound of frozen raw Organ Meat Sausage (recipe to follow tomorrow) which is about half muscle meat and half organ meat. The recipe below will give you correct proportions when starting from scratch.

I thawed the sausage meat and dried it in the oven at 170 degrees for several hours until it was crumbly.

Then I mixed the two meats together in a pot and warmed it on the stove, adding dried cranberries and clove extract.

Then I lined my muffin tray with paper liners and packed the cups with the warm mixture.

After cooling, I stored the muffins in an airtight container in my pantry.

P.S. one day later: I taste-tested one for lunch today. OH they're good! I gobbled it down.

Arden's Pemmican

Yields 12 muffins

1 pound grass-fed beef muscle meat, dried and crumbled

10 ounces beef heart, dried and crumbled

4 ounces beef liver, dried and crumbled

¼ cup sea salt

12-14 ounces tallow

1 cup dried cranberries

½ tsp clove extract

¼ cup honey

It is not necessary to cook the meat before drying.

In a pot, melt the tallow and mix in the remaining ingredients. Fill a paper-lined muffin tray with the mixture, pressing firmly into each cup.

Cool completely and store in an airtight container out of direct sunlight.