Just wanted to know if you can make jerky out of deer heart
- will it be tough?  (I've never made jerky before.)  Can
you make jerky out of ground deer, lamb, turkey of pork, or
will it fall apart?  Are there any good herbs to season it
with?  I have allergies to garlic and onions, but most green
herbs are okay.  I've seen many recipes for pemmican.  Can
you make it without putting fruit in it, and is lard an
acceptable substitute for suet?  (I can get organic lard,
but haven't found a source for organic suet.)  I'd
appreciate any hints.

Kaplah!

Lois