What's the verdict on pemmican ... if there is one?

Considering that the fat has to be rendered (cooked) and the meat jerked (which I guess isn't really cooking), is it something that RPD'ers can eat on a regular basis? Or is it something that should only be eaten during traveling? Or maybe is it something that should be avoided?

I like the idea of a hard, nutritious ration that keeps awhile. I've been thinking about ordering some of the pemmican with fruit in it from US Wellness meats. Tyler had recommended in my journal that I should get some raw carbs in my diet, which I agree with, but for some reason shopping at the local supermarket for berries seems to fail a lot for me. I either don't eat them quickly enough (before they mold) or I get caught up on the whole pesticides issue.

I don't plan on making it my only source of food, but it would come in mighty handy for breakfast and snacks at work. At home I can just have a decent sized fresh raw meal.

Here is a link to the page I was looking at for pemmican:

http://www.grasslandbeef.com/Categories.bok?category=Beef+Jerky%2C+Franks%2C+Sausage%2C+Bacon++%26+Pemmican%3ABeef+Pemmican+%26+Snack+Sticks

Specifically, I was looking at the Regular Beef Pemmican Pail. What do you guys think?

Most people go in for dried beef-jerky which isn't heated above 104 degrees fahrenheit, re travelling. Pemmican, as it's properly heated, should be avoided unless there's no heathy raw fat available.

Well, if you believe Loren Cordain et al, stearic acid is supposed to be the only "good" saturated fat.

Wikipedia lists suet's melting point at above body temperature [between 45° and 50°C. (113° and 122°F.)]

When I eat it, it just sits in my stomach. Doesn't feel too good. Chewing it doesn't seem to help. It really is like chewing a crayon.

I wonder if it really digests at all.

Also wonder why it's been typically considered "bird food" - is it left behind by other predators?

The pemmican I ordered will probably be no better. I'll post once I try it. Pemmican was supposed to be "hard luck" food to get you through winter. Not savory.