Dear Fellow List Members,
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