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Date: | Fri, 6 Jul 2001 10:39:09 -0500 |
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I made my first batch of pemmican a few days ago, and I have a question
about it. I made the pemmican using about 1 lb of dried powdered meat, 2
cups of cherries, and 2 lbs of grass-fed suet. After renedering the fat,
and mixing all the ingredients together, I placed it in a glass dish and
put it into the refrigereator. Over the next few days, I would try some
either cold or at room temperature. Everytime I ate it I would get this
chalky suet film all in my mouth...it was pretty disgusting. The taste was
ok, but I can't stand having all that suet coating my mouth. Does this
usually happen with pemmican, or did I do something wrong? Maybe I did not
use enough meat. Any suggestions are greatly appreciated.
Thanks,
Brad
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