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I know there are a lot of smart people on this site so thought i would ask for your advice on making pemmican.It calls for using suit in the preperation after grinding the dried beef and adding your favorite dried fruit.My question is can i use lard in place of suet?
From my research on pemmican it is a very high energy food that has been made in various forms for hundreds of years. Also if kept dry will last for quite a long time.If it will not be used for a while it can be frozen to extend it's shelf life even longer.Any info.would be greatly appreciated.Thanks
From my research on pemmican it is a very high energy food that has been made in various forms for hundreds of years. Also if kept dry will last for quite a long time.If it will not be used for a while it can be frozen to extend it's shelf life even longer.Any info.would be greatly appreciated.Thanks