On Fri, 29 May 2009 19:48 william wrote: >Keith Thomas wrote: > >> It appears that the North American Indians dried the meat for their >> pemmican in the sun or over a fire. But as I read Stefansson quoting >> Peary, they combined this dried meat with fresh, un-rendered fat by >> pounding the two together - probably using something like a pestle >> and mortar. In the absence of a metal pot I guess that's what they'd >> have to do. However such a process does not enable the removal of >> moisture - which we do to inhibit bacteria-caused decay. >> >> Any comments? > >It will go rancid, still it would be edible for a while, someone would >have to experiment to see how long. > >William Excellent answer - I have to remind myself not to expect an answer that's perfect by 21st century industrial/retail food standards. Thanks! Keith