I got my butcher to grind up my suet, which saved me a lot of work and made
the rendering go much faster.  Don mentioned that it takes hours to render; it
depends on how much you're rendering.  In my first pemmican experiment I
only rendered about a pound of suet at a time, and using very low heat I'd
guess it took 15-20 minutes to render.

I'm not sure if rendering twice is necessary, unless you're really concerned
about it keeping a long time.  I'm also keeping mine in the fridge, don't
know if I need to.

How is everyone flavoring their pemmican?  I tried it plain and it was barely
edible.  I tried it with salt and garlic powder and it was pretty good.  I also
liked it flavored with raw honey.  This weekend I'm going to try making some
with coconut oil.

Alan Jones

----- Original Message -----
From: "Don Wiss" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Wednesday, September 10, 2003 7:05 PM
Subject: Re: Suet


> Jim Swayze wrote:
>
> > How should they store the suet until Robert goes and
> >picks it up?  Is freezing ok?  Refrigeration?
>
> You freeze it until you render it properly, meaning no moisture at all. Then
> you can keep it at room temperature.
>
> Here's my discussion on suet rendering:
>
> http://groups.google.com/groups?selm=8sh6rusqqneq83u4bfoq4ldcq3v3mevl0o%404ax.com&output=gplain
>
> Don.