On Tue, 4 Jan 2000, matesz wrote:

> Also tallow is fat from a different part of the
> animal's body (kidneys I think), which is different than the exterior fat
> found in muscle meat.

This is key to the stability of pemmican.  The rendered tallow
from suet is high in stearic acid, which makes it oxidation
resistant.  If you use other fats, it will have different
properties.

Todd Moody
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