Adam Carter wrote:

>Is it OK to use jerky made from ground meat for the pemmican?

The problem with ground meat is the fat. You want to remove all the fat
before you dry the meat. For keeping qualities the only fat you want is fat
that has been rendered.

>I would suspect that this would probably be easier to grind to a powder as
>well.

As long as it is really dry it isn't hard to grind.

Don.