hey whatever works is there more than jerky in there? or is it just called "Pemmican" I am curious i have not seen that before

Here's a link to their website:

http://www.pemmican.com/index.html

It doesn't give the ingredients, but there is stuff added.

Thanks Daryl I have to buy some and compare it to what I made for sure I am curious now since I have nothing else to compare it to ...no one I know makes pemmican so there is no standard for me to follow...

Hi Heidi, I've been making pemmican and jerky for a few years now, and I've found that the easiest way is to mince whatever lean meat you are using and then roll it out to 8 mm thick then transfer that to the drying rack. You can easily mix in whatever spices/condiments into the mince beforehand or add them after the drying process is completed. We used horseradish in the last batch. Yum! The advantage of using mince rather than strips is that you can use really cheap cuts of meat without the gristle breaking your jaw afterward.

And BTW, the Bear was right about only needing 105 deg drying temp. Raw meat with the moisture removed is so much tastier than dried 'cooked' meat. But it really helps to store it in an open container where it gets a lot of air circulation. If you don't use salt, storing it in a sealed container will practically guarantee that it grows mold within a couple of months, regardless of how dry you get it. We've kept salt free low temp dried jerky in an open container for over two years and it was still perfect. Make sure the mice cant get to it though .

Stuart

Thank you Stuart I was wondering if I was the only one making this out there! the horseradish !! I love that idea!

I will try the pre ground meat and 105 drying I have been making the jerky then grinding it and that is a big pain in the butt!

I love salt and can not imagine meat with out it

thank you so much for your reply I will try your ideas!!