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