Hi, Folks!
It's been quite a while since I last posted to this list, but when I needed
an answer to this particular question, I figured this was the place to ask
it! :)
I've been doing some barbecue catering, recently, and I've been saving the
fat that I've trimmed from the beef briskets I've cooked. I have about 10 lb
of it, so far. Would this fat be okay to render for lard or to use for
making pemmican?
TIA
--
Stan Marks
[log in to unmask][log in to unmask]
A waist is a terrible thing to mind.