Photo: 10 of 11, Album: Making Jerky and then Pemmican
This is and the next picture are from my next batch in June 2001. I still had suet left over from May, and this time I went back to the blender in chop mode. Better than the food processor. I ground up what I though would be enough jerky for the fat I had. And I simply dumped all the fat in. It was clear that it was too much fat. This is after it had hardened. Despite the fat that oozed out, it really wasn’t too much.