> About the dehydrator:  It was the one I mentioned from
> www.sportsmansguide.com for $40. It's a no name model and, to be
> truthful, I'm going to upgrade when I can.  Rotating trays is a real
> drag and I suspect it runs a little hot (no thermostat).  But, it's
> the right cost for my budget at the moment and it will be getting a
> lot of use.

I have a $30 Mr. Coffee brand dehydrator from Service Merchandise.  It
does a wonderful job of drying the meat.


> I used top round steak that I sliced myself - gotta love those Rapala
> filet knives.

FYI - there's an easier way if you like.  I get sandwich steak from my
butcher.  He specially slices it a little thicker for my (about 1/8").
It's quick and easy to cut it into strips (yes, I do love my Rapala) and
put it in the dehydrator.  It, too, is extremely lean, practically no
fat to remove.


> I then found a place that can order suet.  Like a dummy though I
> didn't ask the price.  Turns out they wanted $20 for 5 lbs.  I was
> able to talk them down to $12 but I'm not sure what I'll be able to
> get next time.

Don't know where you live, but you should be able to find a place that
won't charge you for suet.  I have two places locally that are happy to
give it to me.  I just picked up 7.5 lbs of beautiful, white suet
(kidney fat) today for nothing but a smile and a thank you  :)  Many
places will have to special order it, but if you continue looking, I bet
you can find a full service butcher who will occasionally have it by
default.  The 7.5 lbs I just got will keep nicely in the freezer and
will last me for months to come before I'll need more.  One last suet
hint:  you can render/strain it all at once and then pour the leftovers
in a muffin tin (wait until its cool enough to handle, but still
liquid).  After it cools completely & sets, put it in the freezer - once
it's frozen, it will pop out of the muffin tin pretty easily and you can
then store the "suet muffins" in a ziploc bag in the freezer for later
use.  It makes subsequent batches of pemmican much quicker and easier!

Best wishes in your future and ongoing "Pemmican Adventures."  When
you're able to get the processor, I'll bet you'll like it even better!
At that time, try adding some nuts.  I chop walnuts very finely in the
processor and add them to the chopped jerky, along with a few spices,
like chives and basil (also chopped finely in the processor), before
adding the rendered fat.  Gives it a wonderful taste/character!