Well actually, several... I made my first big batch a few months ago. This had to be one of the most tedious things in the kitchen I ever remember doing. (This coming from someone who used to devise complex, spicy vegetarian concoctions from scratch, and make triple batches to freeze...and who still makes everything paleo from scratch.) Rendering ten pounds of suet was no easy task--very messy and took all day and into the night. I didn't care much for the aroma either. Grinding jerky into a powder is impossible with my food processor and only a little better with my blender. What I got was shreds, and could only do it in very small batches. The end product was a rather greasy-tasting, cococut cluster-textured, unchewable sort of thing. Where did I go wrong? I've managed to eat it all, but I'd really like to do it right on this second try. I make it plain, with no fruit. (Crohn's and candidiasis keeps me aways from fruits most of the time.) Any of you pemmican proponents care to step in and encourage me? I'd love to be more enthusiastic about making it, since it's such a great convenience food for the backwoods and long trips. I welcome your great stores of fat/jerky knowledge, and thank you in advance. Lois