Sorry pemmican doesn't set so well on your stomach.
Do you have a dehydrator then?  Or perhaps I should say, how do you  
dehydrate the meat?

On Aug 25, 2009, at 4:11 PM, Kristina K. Carlton wrote:

> 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.