It is a bit chewy, but since it is made from ground meat it breaks up pretty
fast. The main thing is to use the front teeth to nip off smallish bits.
Don't try to take huge bites.

The way I make it it is chewy, not too brittle. Depends on how long I let
the dryer run. One day is chewy, two days is crunchy. I get impatient.

On Sat, Sep 5, 2009 at 2:52 PM, william <[log in to unmask]> wrote:

> Tom Bri wrote:
>
>> I don't actually bother to make pemmican. I make jerky from hamburger,
>> squash it out into thin layers and dry it in the food dryer. Then I just
>> spread the fat on top when I want to eat it. Saves
>>  a lot of time.
>>
>>
>>  I would do that more often if it did not take so much chewing and
> moisturizing from saliva.
> Is your jerky brittle enough crunch?
>
> William
>