Grant et al, That's the key, I think. Some people will say that it doesn't matter what cut you use. I strongly disagree. I used London Broil the first few times and it was really good, but of course, expensive. Then I bought a cheap roast I wish I could remember the name of and it was awful. I actually fed the pemmican to my dog, that's how bad it was. Recently I started buying a more expensive larger roast and it's really good. The problem is that the roast has a layer of fat around it and it's a real pain in the heinie cutting it all off without wasting much of the meat. As far as the ratio of suet to meat, I used to mix enough fat in a bowl to make it stick together and put it in a pan and press it flat. One time I had a little bit of fat left over and I poured it in the pemmican on the cookie pan. It came out more solid, and I noticed that it didn't take as much to fill me up. The suet has a grainy consistency that takes some getting used to (spoiled as we all are by that heinous margarine!) though. As for only liking it with fruit in it, I season mine with sea salt and garlic powder. It doesn't do much for your breath, so I wouldn't advise it for the paleo-singles among you, but it's really tasty like that. Make a little bit like that and try it. Careful with the salt though. It's really easy to accidentally create something with a half-life... Take care, John Pavao ---------- BUT, my wife has been experimenting with different cuts, thicknesses and ratios of dried beef to suet.