Re: MtMan-List: why dry raw meat

[deforge1@wesnet.com (Dennis Miles)]

Hi,
 I don't really know the techincal reasons on the subject, but I do know
that when I make pemmican,  when you mix the fat with the rest of
ingredients, you want the fat cool enough that it will not cook the dried
meat the mixture contains. If it does cook the meat, it will go rancid. If
then you eat it, you will die, or WISH you would.
Dennis Miles

   "Abair ach beagan is abair gu math e"
          DOUBLE EDGE FORGE
  Period Knives & Iron Accouterments
    http://www.wesnet.com/deforge1
-----Original Message-----
From: Pearce Gardner <bwana@inna.net>
To: hist_text@lists.xmission.com <hist_text@lists.xmission.com>
Date: Friday, November 06, 1998 10:20 AM
Subject: MtMan-List: why dry raw meat


>For sometime now, I have heard that it is bad to allow meat to cook or get
>too hot if one plans to dry the meat.   I posted this information on
another
>mail list I subscribe to and have been challenged on it.  Can some one
write
>to me and explain why it is bad to dry cooked meat?  Thanks for your help.
>
>Pearce   gpromo@access.digex.net
>
>
>