Jim Swayze wrote:
>> William >  The ratio of fat:meat is perfect
> 
> The proper ratio for those on a low to zero carb diet of fat to protein 
> is 75 to 85 percent fat (by calories) to 25 to 15 percent protein.  I'm 
> certain well made pemmican meets this requirement -- personally, I love 
> "75% lean" ground beef.
> 
> The key -- and very few well-informed, well-meaning low carb paleo 
> advocates get this -- is to LIMIT PROTEIN INTAKE to approximately 100g 
> per day, making up the balance in quality fats.  For those starting out, 
> it can be hard to do for the first few days.  But once over that hump, 
> it becomes almost instinctive.
> 

Quite right, thank you for correcting my sloppy language.
However 50% jerky to tallow by weight is working well for pemmican.

So I scroogled and found:
"Lean muscle, regardless of the animal, usually consists of 
approximately 21 percent protein, 73 percent water, 5 percent fat, and 1 
percent ash (the mineral component of muscle)."
From: 
http://micro.magnet.fsu.edu/primer/techniques/fluorescence/gallery/rawmeat.html

Then it should be 100g protein is ~500g meat, dried to ~160g jerky, plus 
160g tallow (? is tallow 100% fat?) = 320g pemmican which is about what 
I eat/day.
That fits with the low fat headaches caused by snacking on jerky which 
cause the low-fat headache. Protein poisoning!

So I should be snacking with fat, the problem is and has been that the 
only edible-tasting fat on hand is tallow, all of which tastes from 
uninteresting at best to bland.

Do you know of fat that tastes like a snack? Or is it a question of 
getting used to blah stuff?

If you remember a source url for the 100g maximum protein/day I would 
appreciate it.

William