On Thu, 5 Mar 1998, John C. Pavao wrote:

> How does it taste with olive oil?  Do you season it at all?  It would sure
> be easier to make.  Not terribly portable (without a cooler), but it would
> be a good snack for at home.

It occurs to me that you saturated fat buffs might try coconut
oil for your pemmican.  It's a bit sloppy, since it liquefies at
76F, but it keeps forever.  You can find it in health food
stores, but you may have to look in the skin care products
section.  And make sure that there are no additives.  Spectrum
has a coconut oil that you can use, although even they no longer
recommend eating it, because of the saturated fat content.

It really is great for the skin, too.

Todd Moody
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