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Date: | Tue, 15 Feb 2000 06:57:36 -0600 |
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I failed miserably at least twice before successfully making pemmican.
Here's a couple things I learned:
To render beef fat requires patience. First cut the fat up into small
chunks. I remember someone suggesting having the butcher grind it; this
seems like a good idea to me, but I haven't tried it. (They look at me SO
strangely when I ask for the fat, I'm afraid if I asked them to grind it
they'd call the loony bin.) Second, cook on VERY low heat for a VERY long
time. Anything higher than low heat will scorch the fat; anything short of
VERY long will leave it incompletely rendered. I heat the fat for several
hours, strain out the smallest chunks of rind; then heat overnight.
Once you've got a pan of completely rendered fat, it should cool into a
solid, candle-like white substance. Heat again on very low heat to make
liquid. I half-fill a muffin pan with powdered jerky and spoon in the
liquid fat until it "looks right." The top of the "muffin" should be
wet-looking, but not runny. When the fat cools to a solid white again, it
will hold the meat together.
Hope this helps.
Robert
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