Ken ONeill wrote:
> Hello:
>
> As a newbie to this group, I have to humbly ask: anybody got pemmican
> recipes to share?
http://www.traditionaltx.us/images/PEMMICAN.pdf and there is only one
recipe - tallow and jerky. Please note that others dry the meat at
temperatures lower than 104F after reading that enzymes are destroyed at
higher temps.