I am not sure I did this right, but after dehydrating the meat around 100
degrees, I pulverized it then added melted tallow in a one-to-one ratio (by
weight). I put it in a glass dish, let it cool down, then cut into squares.
I like the consistency but since I had never had pemmican before I am not
sure this is right.

Kristina

-----Original Message-----
From: Paleolithic Eating Support List [mailto:[log in to unmask]]
On Behalf Of Belinda Lawson
Sent: Tuesday, August 25, 2009 6:05 PM
To: [log in to unmask]
Subject: Re: Pemmican rules!

On Aug 25, 2009, at 3:35 PM, Elizabeth Beasley wrote
:
> I'm so happy you like pemmican. I make mine myself. I don't have it  
> very
> often, but when I do make it, I chow it down in about a week. I  
> don't make
> very large batches, I guess. Anyway, I feel incredible when eating it.

Do you have a good recipe?  Where do you get your tallow?  I suspect  
it's quite a bit of effort from the instructions I've read.  But I bet  
making it at home means it also comes out really good!   I'm looking  
forward to feeling better!

> U.S. Wellness just started selling a salt-free pemmican bar now,  
> too, in
> case you're interested.

Yeah, I got the ones with cherries and the ones with out cherries.   
Maybe next time I'll grab the salt free.  Or it means I'll drink more  
water.  Not a bad thing either.