JoAnn,

One reason to make it is it is a raw (dried) food and so the enzymes should
be more intact, making it easier to digest.

It is also a tasty snack, kids asks for it.

It sounds like a lot of work, but once you get it down, it isn't really,
just time consuming.

Be sure and start in the morning, so the meat can dry all day. Then it
really is not much work, the dehydrator does the work for you.

I started a batch yesterday at noon, my son asked for some. I believe it's a
mistake to start it mid-day.

I dried it up to 9 o clock, but I had not filtered the fat twice.

So, I covered the dried meat up in a container and left it out. Last time I
put it in the fridge overnight which added moisture to it.

Now, today, I will reheat the suet and filter it once more, then add it to
the dried meat.

One question, how safe is dried meat? Are the bacteria gone, since I dried
it for 9 hours?? My only worry about pemmican is the bacteria aspect. I
worry about leaving it overnight, out of the refrigerator,  even though I
dried it. I guess I am just used to refrigerating everything, and the Jack
in the Box scares about bacteria leave their mark on us.

If you need any more precise instructions, let us know.

Moira

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