>     I am trying to make pemmican.  I have no problem drying the beef.  The
>fat however stays like broth at room temperature.  I keep heating it trying
>to reduce the water content.  I actually filled my house with smoke trying to
>cook this down.  Can someone give me some idea as to how long it should be
>cooked and at what temp (high,med,low)?  It conjeals to a pudding in the
>refrigerator.  I expected it to be more like a wax.  Any help would be
>appreciated.  Thank You.       Betty Copeland
>
Hi Betty,

I wonder if you got pork fat instead of beef????  Haven't tried making
pemmican myself, but remember reading that pork fat doesn't get as hard as
beef fat.

BJ