Micki Fraser wrote:
>I recently succeeded in making my first batch of pemmican. It was worth the
>work, which was mostly finding a source for good suet. It’s true it’s true!
>This stuff is yummy!

Wow- this is really interesting. I always thought of pemmican as something
to take on a long sea voyage in the 15th century or something. You know,
right next to hardtack. Would you mind sharing your exact recipe and
procedure? (I have a vitamix, too.)

Sasha