Subject: | |
From: | |
Reply To: | |
Date: | Sat, 7 Jul 2001 01:34:52 -0700 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
-Too much fat , 60 % meat 40 % rendered fat is better proportion .
jean-claude
>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
|
|
|