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Prep 30 mins
Cook 0 mins
This is From the Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada.
- This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets.
- Although you can do it the old way if you wish.
- Grind[or pound] the dried meat to a mealy powder.
- Add the dried berries and seeds or nuts.
- Heat the honey, peanut butter and cayenne until softened.
- When cooled, store in a plastic bag or sausage casing in a cool dry place.
- It will keep for months.