Tom Bri wrote:
> I don't actually bother to make pemmican. I make jerky from 
> hamburger, squash it out into thin layers and dry it in the food 
> dryer. Then I just spread the fat on top when I want to eat it. Saves
>  a lot of time.
> 
> 
I would do that more often if it did not take so much chewing and
moisturizing from saliva.
Is your jerky brittle enough crunch?

William