Lynnet Bannion wrote:
However, moving gradually onto it was
> a piece of cake, oops, make that pemmican, for me.
What kind of fat do you use?
I ask because I have been using beef fat from around the kidneys, and
the resulting pemmican tastes like candle wax & sawdust.
Then I read this: http://tiny.cc/XIofv which makes me wonder as I've
been told here that kidney fat is high in stearic acid.
William