Usually I go to the butcher counter and ask for beef fat.  They usually give it to me for free!  I get 2 or 3 pounds at a time.

I then put it in a deep baking dish and bake it at about 300 F till I hear no more water sizzling out of it.  I then pour it through a metal coffee strainer and let cool to a wax-like consistency ( you can dip candles with it).  This is tallow.

It's also good for lubricating wooden wagon axles.

Ray



________________________________
From: Michael Horlick <[log in to unmask]>
To: [log in to unmask]
Sent: Sat, February 13, 2010 5:25:57 PM
Subject: Re: Pemmican suppliers?

Ok, well I have made (Kosher) jerky so the next step is trying make or get beef suet.
Can other fats do? Chicken fat or maybe the marrow from bones?
More research needed.

Thanks,

Mike


----- Original Message ----- From: "Keith Thomas" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Saturday, February 13, 2010 4:48 PM
Subject: Re: Pemmican suppliers?


> Subject: Pemmican suppliers?
> From: Michael Horlick <[log in to unmask]>
> Date: Fri, 12 Feb 2010 17:34

> I'm interested in tasting pemmican but am unable to make it at home
> (My wife keeps kosher and I think the cost to make it would be pretty
> high if I used Kosher meat). I live in Canada.

If you are going to eat a set amount of meat anyway, it won't cost more if it's kosher.

> Subject: Re: Pemmican suppliers?
> From: william <[log in to unmask]>
> Date: Fri, 12 Feb 2010 20:12

> Unless someone else here has more than 14 months of making
> and eating it, I'm the expert.

Ten years.

http://www.evfit.com/pemmican.htm

Keith