I made my first batch of pemmican a few days ago, and I have a question
about it.  I made the pemmican using about 1 lb of dried powdered meat, 2
cups of cherries, and 2 lbs of grass-fed suet.  After renedering the fat,
and mixing all the ingredients together, I placed it in a glass dish and
put it into the refrigereator.  Over the next few days, I would try some
either cold or at room temperature.  Everytime I ate it I would get this
chalky suet film all in my mouth...it was pretty disgusting.  The taste was
ok, but I can't stand having all that suet coating my mouth.  Does this
usually happen with pemmican, or did I do something wrong?  Maybe I did not
use enough meat.  Any suggestions are greatly appreciated.

Thanks,

Brad