I must admit that I'm surprised that the pemmican softens so much when it warms up.  This would be a good question for the Grassland Beef folks -- they've been very responsive to my previous querstions.

Speaking of which, I asked them why the pemmican had to be frozen, here's their response:

From: "Alan Jones" <[log in to unmask]>
To: "Grassland Beef" <[log in to unmask]>
Sent: Wednesday, April 28, 2004 5:04 PM
Subject: Re: [glb] pemmican

> Hi, I've got another question for you about your pemmican.
>
> Pemmican that was actually made by Native Americans didn't
> need to be refrigerated, obviously.  Is there a simple reason
> why yours does need to be refrigerated?
>
> It sure would be nice to be able to take this stuff on overnight
> hiking trips...
>
Alan,

The Indians didn't have to deal with USDA. It is simple bureaucracy at its
finest. One you remove the sodium nitrate from bacon, jerky, pemmican and
franks, USDA tap dances on your head.

I have left the product on a counter top for 30 days and it is perfectly
fine. Take it camping and enjoy it.

I would guess our technology is more sophisticated in making the product as
we can measure exact portions.

Still suggest you keep it in the freezer or fridge to keep it the freshest
before use.

We have been through an ordeal to gain USDA label blessings after removing
the nitrate and msg.

Hope this helps explain the situation.

John Wood

Our cattle eat right so you can too!
Grassland Beef, LLC
RR 1 Box 20
Monticello, Mo. 63457
PH: 877 383 0051
FAX: 573 767 8337
PH: 877 383 0051
Email: [log in to unmask]
URL: www.grasslandbeef.com