The easy (but not cheep or even as good (because it is not shelf stable) way: http://www.grasslandbeef.com/Detail.bok?no=1199
They also have 2 oz bars. With abandon, Patrick On Thursday, February 20, 2014 2:51:16 PM UTC-7, Evan wrote: > > Deacon Patrick: Thanks for posting that pemmican recipe. Am intrigued and > inspired. > > Evan E. > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/groups/opt_out.
