On Tue, 9 Sep 1997, Hans Kylberg wrote:

> 1.
> Celery stalks dried and grinded (ground???) in
> the food processor can be mixed with the meat
> when making pemmican. Something 1/4 to 1/3 celery
> to meat. Works both as spice and nutrient complement.
> Adds fiber also. Very tasty.

This sounds rather good.  I think I'll try it.

> 2.
> Use olive oil instead of suet. Not as handy as
> ordinary pemmican but tastes better (at least in my
> opinion). A good fat complement. Use as much oil as
> to only just get the meat "wet". I put it in small
> plastic boxes originally intended for freezing.
> Store in the refrigerator (I think its ok in room
> temperature for quite a time, but its better to be
> on the safe side. Also, if visible in the kitchen
> you will eat it at once, because it tastes so good.)

I don't think I understand how this recipe works.  Olive oil is
liquid at room temperature, so I don't see how it could be used
to bind the pemmican into cakes.  I should think that you would
simply end up with gritty meat slush.  Even at refrigerator
temperatures, olive oil is pretty slushy.  So, what's your
secret, or do you just use it like pudding and eat it with a
spoon?

Todd Moody
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