Hi Christine/William:

I got an email from the man who makes the pemmican yesterday about the 
texture - he's well aware of the reason for it like what you are saying. I 
think my other 2 samples might be more typical.

Thanks guys!

Marilyn




----- Original Message ----- 
From: "Kristina K. Carlton" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Wednesday, December 02, 2009 6:49 AM
Subject: Re: Pemmican Texture


>I have only made pemmican once but I used a 1/1 ratio of jerky to rendered
> tallow by weight rather than volume. I liked the texture and taste.
>
> -----Original Message-----
> From: Paleolithic Eating Support List 
> [mailto:[log in to unmask]]
> On Behalf Of Marilyn Harris
> Sent: Tuesday, December 01, 2009 7:06 PM
> To: [log in to unmask]
> Subject: Pemmican Texture
>
> Hi;
>
> I just received some pemmican from a guy who makes it in Toronto. He's 
> sent
> me 3 samples and I have opened the first tonight. It a plain one made from 
> 2
>
> parts beef jerky to 1 tallow.
>
> I was surprised at the texture - visually it looks a little like dark 
> brown
> sugar that has clumped together. I was expecting sort of a contiguous 
> mass,
> but this is almost dry.  The taste is better than expected. There are two
> other sample packages to eat/try.
>
> Marilyn