I hesitate to say this for fear of shortening my supply. But I love  
the US Wellness Meats' salt free pemmican. I eat a bar a day.


Jim Swayze
www.fireholecanyon.com
Sent from my iPhone

On Feb 12, 2010, at 7:12 PM, william <[log in to unmask]> wrote:

> Marilyn Harris wrote:
>> Hi;
>> I am in Ottawa and have done some beta tasting for Canawa which is  
>> located in Toronto. I liked their 1:1 meat/fat ratio pemm and  
>> particularly their curry flavoured stuff. It apparently has alittle  
>> salt in it which only enhances the flavour. The plain 1:1 pemm was  
>> very good too.
>> I did not pay for these, and they were sample sizes.
>> I am no expert on pemmican mind you and it was the first time I had  
>> ever eaten it.
>
> Unless someone else here has more than 14 months of making and eating
> it, I'm the expert.
>   The ingredients look the same as when I make it except for the  
> tallow
> which is the yellow of grass-finished, the pemmican looks grey, maybe
> because of spice.
>   The 50/50 mix makes ~69% fat by calories (actually more like EFAs)  
> according to master pemmicaneer Lex Rooker; WARNING -this is  
> probably the minimum fat content for health for most - I started  
> there, but after some months found that I need more EFAs.
>   I wrote the maker, and the meat/jerky has been heated to >104°F to 
>  comply with the law. So it's not raw as I would define that, but so 
> me make and eat it that way and report no problems. The maker eats i 
> t himself, for health reasons.
>
> If it tastes good to someone who has never eaten it before, then it  
> tastes better than mine.
>
> Conclusion: probably the best you can buy in N. America.
>
> William
>
> PS Pemmican was used all winter by those who had no cereal grains to  
> eat in long northern winters; this is why I have used it as a zero  
> carb food, and have no idea what it could do to blood sugar if mixed  
> with carbs. WS
>
> PPS I always eat it with raw egg yolk(s) and chase with black  
> straight coffee WS