Good idea, except all the recipes are more or less wrong - the best is 
the one by Kent Multer, and he too forgets to write that the meat should 
never exceed 104°F or your own body temperature, likewise the tallow 
when it is mixed with the meat.
I add a sprinkle of dried seawater.

William


Joan Howe wrote:
> Since you have a few days, you can make pemmican.
>
> See http://w4.lns.cornell.edu/~seb/pemmican.html for recipes.
>
> Oliver Hazard
> Peary, who discovered the North Pole, used pemmican on his arctic
> expeditions and stated it was the only food which could be eaten twice
> daily for a year and taste as good at the last bite as it did with the
> first. After a days long march he savored his half-pound ration of
> pemmican stating that "By the time I had finished the last morsel I
> would not have walked around the igloo for anything that chefs of the
> St. Regis, the Blackstone or the Palace Hotel could have put before
> me." 
>
>
>