Paleo Phil wrote:
>
>  It was a
> splendid high-energy food, a complete diet in itself. It was also a great
> treat (some cynics dissenting), incomparably richer and more flavorsome than
> jerky. It could be eaten uncooked or fried, roasted, or boiled, by itself or
> in combination with anything you had on hand. The luxury article was 'berry
> pemmican,' into which pulverized dried fruits of any available kind had been
> mixed, most often wild cherries with their stones.
>
> Fats were preserved separately. The boiled and refined 'tallow' that played
> an important part in the Canadian trade served all the uses of butter. Like
> pemmican, it was sewn up in bags of standard size and weight. The most
> abundant buffalo fat was that which lay along the back. When sun-dried it
> was a gourmet's delicacy. It was also slowly fire-dried, cut up into sticks,
> and wrapped, or it was dried after being boiled; in these forms it was a
> staple rather than a treat. Kidney fat, if not eaten raw, was dried in long
> slices or briefly boiled."
>
>
>   
Yes! This is what I'm after.
But my pemmican, especially that with tallow from suet, is not "richer 
and more flavorsome than jerky". Must be doing something wrong to make 
it taste like candlewax.

Never heard of drying fat; rendering is supposed to completely remove 
the water. Hmm.

BTW the stones of the wild cherry AKA chokecherry are said to be a very 
effective laxative.

William