Posted by Samantha Downs on January 15, 1999 at 07:09:44:
In Reply to: Corned Beef was Re: Pemmican posted by Terence McManus on January 15, 1999 at 04:57:41:
I think the robustness of corned beef depends on the temperature at which it is kept. I find that when it's cold it can be quite hard and slices thinly very easily but when it's warm it crumbles. I can't think why Susan needed a mincing machine either, since they obviously would have had their "pemmican" at relatively warm temperatures.