No. I don't ignore them but mainly I eat raw whole animals and some botanical fruits. Sometimes eggs. And rarely other stuff like nuts etc..

What is worse in your opinion? Frozen, dried or cold-smoked salted meat?
Muscles, organs and fat.

I'm thinking of buying a half horse for meat.

Van:

Maybe but I ate before raw trouts meat. Livers too but in raw marinate.

Iguana:
But what do You think? Fermentation in Aajonus way or frozen. Eating 20 livers is too much for me for few days and would like to keep them for winter specially. Now I have regular meat, fat and organs from poultry and mammals and eggs. It's enough.

Jan Svankmajer - Meat Love

Hello!
This is my first post on the forum.

I think that pemmican is great for survival and I feel well after it. I was a little unhappy that it cannot be completely raw, especially fat.

The meat is no problem because it can be easily dry at a temperature below 104 F. Only it must to be good air circulation.

I decided to try it. I had some the organic raw beef fat and raw goat fat (the fat one). The most hard fragments (almost no water) were separated from the rest and was drying at room temperature.

I noticed, that nicely leaving to dry, after three months showed no signs of rancidity. I think it is an appropriate time to recognize that they do not spoil. You can see it in the picture.

I mix them through the meat grinder and warmed in the oven at 40 degrees a few hours. Then the softened fat I have developed as a cake with goat ground meat.

I also experimenting with a little honey and dried fruit in pemmican but with heated fat. I wonder whether this will reduce the durability. I mean water in honey and a little bit of carbs.