[pct-l] Pemmican

[Tortoise]

Sometimes I just used commercially made jerky. I finished drying it at home and it keeps well at least for couple of weeks.

Tortoise

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Dictated / Typoed on my iPad.

On Jan 9, 2013, at 18:38, Scott Williams <baidarker at gmail.com> wrote:

> To shift to beef jerky for a moment, most of what you buy is very moist,
> therefore heavier and not as stable once the package is opened.  The stuff
> I make myself starts as very thinly sliced cheap beef roast that is then
> salted and spiced and dehydrated so dry that it is almost like beef corn
> chips.  It is so dry that what I made 14 months ago is still delicious just
> kept in a zip lock.  I used it out of hand on trail because it was really
> tasty and then broke it up to rehydrate it with different meals.  It seems
> the commercial jerky is attempting to be tender and moist, but I love it
> really dry and crunchy.
> 
> Shroomer
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