Bought a meat slicer recently.  Boy, does that make making pemmican easier.
 Made a batch out of a round roast with some garlic and a little sea salt
this weekend.

I have a question about that regarding cooking of foods.  Some of what I've
read recently says that cooking foods ruins much of their value.  Does
anyone know how this applies to the rendering of suet to make pemmican?

Thanks,
John Pavao