My recipe for pemmican which lasts about 9 months if kept cold.

1lb dried meat (beef in this case) – completely dried
1lb chopped suet – rendered
1/2 tsp of salt
2 oz of toasted seeds (flax for this batch)
4 oz of toasted nuts (almonds here)

After I make the pemmican I chop it into blocks and vacuum seal it. Typically I store it in the freezer for longer shelf life, but it does not require that, the fridge is fine.

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