where do i put this?

Discussion in 'Making Jerky' started by smokedcaveman, Aug 31, 2008.

  1. smokedcaveman

    smokedcaveman Smoke Blower

    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?

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