Ok, well I have made (Kosher) jerky so the next step is trying make or get 
beef suet.
Can other fats do? Chicken fat or maybe the marrow from bones?
More research needed.

Thanks,

Mike


----- Original Message ----- 
From: "Keith Thomas" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Saturday, February 13, 2010 4:48 PM
Subject: Re: Pemmican suppliers?


> Subject: Pemmican suppliers?
> From: Michael Horlick <[log in to unmask]>
> Date: Fri, 12 Feb 2010 17:34

> I'm interested in tasting pemmican but am unable to make it at home
> (My wife keeps kosher and I think the cost to make it would be pretty
> high if I used Kosher meat). I live in Canada.

If you are going to eat a set amount of meat anyway, it won't cost more if 
it's kosher.

> Subject: Re: Pemmican suppliers?
> From: william <[log in to unmask]>
> Date: Fri, 12 Feb 2010 20:12

> Unless someone else here has more than 14 months of making
> and eating it, I'm the expert.

Ten years.

http://www.evfit.com/pemmican.htm

Keith