I'd like to talk about pemmican, and some of the techniques and ways of crafting it, but I'm not sure where it would go.
It starts with very very dry jerky-type meat, pounded, mixed with rendered fat (and depending on the purist you ask) and dried powdered or ground fruit.
I hope this area would be appropriate, as this is a use for jerky/dried meat...if not....some advice, please?
It starts with very very dry jerky-type meat, pounded, mixed with rendered fat (and depending on the purist you ask) and dried powdered or ground fruit.
I hope this area would be appropriate, as this is a use for jerky/dried meat...if not....some advice, please?
