Michael Horlick wrote:
> Ok, well I have made (Kosher) jerky so the next step is trying make or
> get beef suet.
> Can other fats do? Chicken fat or maybe the marrow from bones?
> More research needed.
>
Render beef fat if you want the pemmican to last years, experiment with
other fats on your own - some find it makes really good tasting pemmican.
www.traditionaltx.us/images/PEMMICAN.pdf
William