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Subject:
pemmican
From:
Stan and Cory <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Wed, 16 Sep 1998 11:14:32 -0400
Content-Type:
text/plain
Parts/Attachments:
text/plain (10 lines) 
I'm going to make my own pemmicin!  Instructions for jerky say to dry the
meat until it is flexible, but not brittle.  How dry must the meat be to
prepare it in a food processor to add to the suet?  How long will it keep,
unrefrigerated?  I'm planning a journey of 30 days.

Hoping to hear from a pemmican expert.

Thanks, Cory
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