the "common" name for this is pemmican; also has a good helping of fat, usually in the form of kidney suet, if i remember correctly.

many so-called "authentic" recipes, but basically, just dried meat (jerky) pulverized into what is basically powder (have you seen those cans of jerky-chew? think that) with berries (sand cherries, currants, wild plums, or whatever else is around) and fat added until it has a consistency resembling sausage. i've also heard the berries are mixed with the meat, then the melted fat is poured into the mixture and all is mixed together. kept in parfleches, leather bags, etc.

You have to render the fat into lard first or it will spoil and you want to start with dried fruit. 

If it's done right, it's not as bad as it sounds.  At best it's bland tasting, it was meant as a survival food, not snack food. 

If you want to make it, start with a crushed spicy jerky, add your dried fruit (chopped fruit leather, chopped dried apricots, dried cranberries, raisins, prunes all work) add melted lard or bacon drippings, a little at a time until it can be kneaded into a ball or roll.  It will go rancid, but keeps fairly well wrapped in parchment paper, if kept cool and dry. 

>>>I may cheat and use some fruit puree<<<

i see no reason why that wouldn't work ~ if if it were me, i would dry the puree in the dehydrator or oven first, then chop or grind it up.

i'm starting to wonder how this would taste using sun-dried tomatoes rather than a sweet fruit.

i am thinking it would be pretty good.

also, check out the "droe wors" thread  that i began yesterday.

TasunkaWitko wrote: >>>I may cheat and use some fruit puree<<< i see no reason why that wouldn't work ~ if if it were me, i would dry the puree in the dehydrator or oven first, then chop or grind it up.

I was thinking more along the lines of a marinade.

i'm starting to wonder how this would taste using sun-dried tomatoes rather than a sweet fruit. i am thinking it would be pretty good.

also, check out the "droe wors" thread  that i began yesterday.