The beef pemmican was such a success.

Now I would like to try turkey pemmican.

What cuts would I ask for, do I have to slice it myself?

Also, suet in general is getting scarce around here, the butchers are
obsessing on turkeys/fowl right now and have told me that suet will be
harder to come by as they are not selling much beef.

So today I tried olive oil on my son's dried beef. Is that ok? I did not put
it in hot or warmed even, should I warm the olive oil first?

What other meats could I do pemmican with, maybe pork with olive oil?

The suet is such a success, that he prefers it over all other meats. Why, I
wonder, is it the suet, or the beef???

Anyway, I would like to hear of people's experiences with other meats.

Thanks,

Moira
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