On 05/16/2011 09:45 PM, Jim Swayze wrote:
>
> The first thing most of you are going to say is pemmican. Great
> idea, but I don't believe any of the pemmican suppliers I've used
> actually make shelf-stable pemmican.
Canawa makes shelf-stable pemmican. url:
http://www.hotfrog.ca/Companies/Canawa
I can't find the right fat, so presently make pemmican with clarified
butter, starting with Lactantia brand unsalted cultured butter. Don't
know about shelf life, as I eat it almost as fast as it's made.
Water does separate though - can see the layer on the bottom of the
glass pot I make it in.
Tastes good when first made; after a day in the 'frig it tastes sort of
cheesy. I don't know why?
William