On 05/16/2011 09:45 PM, Jim Swayze wrote:

>
> The first thing most of you are going to say is pemmican.  Great
> idea, but I don't believe any of the pemmican suppliers I've used
> actually make shelf-stable pemmican.

Canawa makes shelf-stable pemmican. url:
http://www.hotfrog.ca/Companies/Canawa

I can't find the right fat, so presently make pemmican with clarified 
butter, starting with Lactantia brand unsalted cultured butter. Don't 
know about shelf life, as I eat it almost as fast as it's made.
Water does separate though - can see the layer on the bottom of the 
glass pot I make it in.

Tastes good when first made; after a day in the 'frig it tastes sort of 
cheesy. I don't know why?

William