The files for this site are here:
http://listserv.icors.org/archives/paleofood.html

Pemmican making is here: http://www.traditionaltx.us/images/PEMMICAN.pdf
Please note: he tolerates too high temperatures, should be maximum
104F/40C. This is to keep the enzymes viable.
Jerky maker here: 
http://www.traditionaltx.us/images/JerkyDrierInstructions.pdf
Get enough fat from organic grassfed farmer, or can order it from US 
Wellness Meats here: http://tiny.cc/j5yH2 (bottom page) - they used to 
sell a 36 lb. bucket for about $99; call them. IIRC. Or your butcher 
might do if you befriend him.

I eat as much pemmican as I feel like, when I feel like it, this is 
usually once per day. The ratio of fat:meat is perfect, so not possible 
to eat too much or too little, and it satisfies so cheating isn't a 
problem. Let your immune system do it's thing - it's smarter than you, 
and much wiser than any doctor.
I sometimes got the midnight munchies and ate straight jerky and always 
had a low fat headache the next morning which I fixed with coffee. I 
hope that you are not as stubbornly stupid as I, and the only coffee 
that does not trigger "spells" is organic Colombian which I roast & 
grind myself.

IF I EAT ANY MORE CARBOHYDRATE THAN THE 2 GRAMS IN COFFEE, THE MAGIC 
GOES AWAY.

I don't know what taking supplements/drugs does to the magic, because I 
don't need them on pemmican.

You can do this.

Good Luck,

William



Brenda Young wrote:

> 
> I've seen you guys talk about pemmican in here, but mostly skimmed
> the posts and didn't pay that much attention, unfortunately.  How do
> you make it, and how much do you eat to keep the dreaded SVT at bay??

> 
> Anyway, I would sure love to know how you make and use the pemmican.
> I'm sure it's in the Files on this site online, but I have had NO
> LUCK accessing that site, although I've tried many times over the
> years, so I have to make do with what comes through my Inbox. 
>