Lynnet Bannion wrote:
> My latest pemmican was from grass-finished buffalo: a flank steak which
> I wouldn't use
> again, and rendered buffalo fat. The buffalo fat was really great; had
> a tiny overtone of
> grass taste about it, very fresh-tasting.
>
> In years gone past, I used to use grass-fed lean beef round steak for
> the meat part, and home-rendered pork fat for the fat part.
>
> I also have had the experience of rendered beef tallow being waxy and
> unpleasant, even when starting with high-quality beef.
>
Aha! It is the fat, as I suspected.
I haven't found any of the fat you mention, guess I'd have to wait 'til
fall, then kill the local bear for its fat. :(
William