Alex Shvartsman wrote:

 > It is an American Harvest.
 >I like that it has a temp control - you need 145 degrees for meat,

Why? At 145 you end up cooking it. I use 115 degrees in the Winter, and 120
in the summer. I just dry for a long time. At least for pemmican, what
counts is getting it very, very dry.

Don.