Basically you trim your meat very very well. Half frozen is easier to slice thinly....dry in your preferred method. I use a dehydrator. If brittle and cracks easily when you bend it...it's done. If not dry it some more. Pulverize however you want when it is dry. Anymore I use a food processor.
Meanwhile, render the fat you cut off. To do this grind well then boil the fat....throw away the little pieces but keep the fat that floated to the top. Easiest way? Put in the fridge then scrape off!
Combine about 2/3 meat and 1/3 fat but when mixing you can tell when it's going to stick together well. pat into sticks or whatever shape you want.
If you want to you could add dried fruit or nuts but this stuff is pretty concentrated..you don't want much at a time. Spices are up to you. Personally we never used much spice or additives growing up....traditionally it was bland and only used for travelling. Pretty standard stuff.
If you get stressed out eat some catnip and go to sleep
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