Todd Moody wrote:
>
> On Tue, 9 Sep 1997, Hans Kylberg wrote:
>
> > 1.
> > Celery stalks dried and grinded (ground???) in
> > the food processor can be mixed with the meat
> > when making pemmican. Something 1/4 to 1/3 celery
> > to meat. Works both as spice and nutrient complement.
> > Adds fiber also. Very tasty.
>
> This sounds rather good.  I think I'll try it.

I have tried both to grind the celery first and then dry it
and the other way around. For me it seems that the former
works best. In the latter case the celery must be very dry
before you grind it.  Good luck :-)

- Hans