Nip'S Mincemeat

• 2 qt. ground meat
• 2 qt. juice from meat
• 4 qt. ground apples
• about 1b. ground suet
• 1 qt. molasses
• 3 to 4 c. brown sugar
• 1 Tbsp. salt
• 1 tsp. pepper
• 2 lemons (juice and ground rind)
• 2 oranges (juice and ground rind)
• 1 lb. raisins
• 1 lb. currants
• citron
• 5 tsp. cinnamon
• 2 tsp. nutmeg
• 4 tsp. ground cloves

1. First shoot your deer.
2. Boil down the neck and, when reasonably tender, pick the meat from the bones and put it through a food processor or grinder.
3. To 2 quarts of the ground meat and 2 quarts of the meat juices, add the remaining ingredients and simmer about 3 hours, stirring occasionally to prevent sticking. Pack into quart jars and can in a pressure canner at 10 pounds pressure for 20 minutes.
4. May also be frozen.
5. Yields 7 to 8 quarts.

ground meat, meat, ground apples, ground suet, molasses, brown sugar, salt, pepper, lemons, oranges, raisins, currants, citron, cinnamon, nutmeg, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=825244 (may not work)