Guest guest Posted August 21, 2002 Report Share Posted August 21, 2002 I notice in NT that Sally talks about 150 degrees as the temperature to dehydrate at (or sometimes she says not more than 150 degrees). Other than she's talking about doing it in the oven and it's hard in most oven's to go much lower than this is ther any reason to dehrydrate at so high a temperature, wouldn't a lower temp (say no more than 110 degrees Farenheit) be better re preserving the raw and full of enzymes properties of the food? By the way, I found a couple people who talked about doing pemmican with all coconut oil, has anyone tried that yet? I've got some meat drying and might try it if my suet doesn't arrive in time. I'm assuming the Native tribes in North America didn't use coconut oil because it wasn't available--Does anyone know of any recipes from the tropics where they do have it that involve coconut oil and a dried protein source? (fish, beef, rodents, insects--hey Dennis I'm thinking you should do some experimenting with those locust bugs of yours ( : -- Quote Link to comment Share on other sites More sharing options...
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