Pemmican # 2 

2 lb dried beef
1 cup raisins
1/2 cup yellow raisins
beef suet

Using a blender, mince meat to a fine pulp. Stir in raisins. Chop just enough to break up raisins. Turn into bowl and mix well. Pour melted suet over the top, using just enough to hold beef and raisins together.  Allow to cool slightly.   Put into a jelly roll pan and allow to cool completely. Then cut into strips and finally into bars about an inch wide by four inches long. Store in plastic baggies. (will last for several months).