-Too much fat , 60 % meat 40 % rendered  fat is better proportion .

jean-claude

>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