I only like pemmican made with lots of dried fruits which just doesn't work to well for my Diabetes control. BUT, my wife has been experimenting with different cuts, thicknesses and ratios of dried beef to suet. She loves pemmican any which way. One of the last batches had such a high amount of suet that it leveled to about an 1/8 inch thick on a cookie sheet -- white on top when set, and but you could see the fibres of meat on the bottom -- she loved it, but not me. The batch she just finished yesterday, has a little less suet, but still flowed out onto a cookie sheet setting last night at a 1/4 inch thick (she scored it like a chocolate bar) -- not bad, not bad at all. The beef was a round, cut paper thin by our butcher's new exotic thin slicer machine. It dried to an easy blender whiz in less than 4 hours in our econo model dehydrator which really was very short. So for those still attempting to aquire the pemmican taste without the "additives" of cherries et al., then increasing the amount of suet might be a helpful hint. Grant -- STONE and SPEAR email Support Groups ATKINS-NEW * LOWCARB-LIST * LC-DIABETES * PALEOFOOD subscribe or unsubscribe plus helpful links and information at: http://www.mountain-inter.net/~magnuson/