Mary wrote:
> I want to make pemmican. How do I get started?

Hi
To make your own pemmican, here is what we do, but there are many other ways
too:

- get your butcher to slice up some beef into real thin slabs
- trim away all the visible flat
- lay it out in a dehydrator till when you bend it, it cracks
- whiz it in a blender to shred it
- DOUBLE render suet, i.e. heat it, filter it, cool it then heat it again and
filter it again
- portion wise -- mix about 60% beef to 40% suet
- spread it out on a deep sided cookie sheet when hard, cut into portion size
squares
- keep it in the fridge

Only make a small amount the first time to see how you like it because you can
"refine" & "upgrade" the flavor by mixing in whizzed dried fruit and nuts
which makes it really nice.

Grant
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