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Subject:
Re: Pemmican
From:
Todd Moody <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Tue, 10 Jun 1997 22:58:13 -0400
Content-Type:
TEXT/PLAIN
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TEXT/PLAIN (12 lines) 
On Tue, 10 Jun 1997, Betty Copeland wrote:

>      I am trying to make pemmican.  I have no problem drying the beef.  The
> fat however stays like broth at room temperature.

Did you use *suet* to obtain the fat?  Suet is a hard fatty
tissue from around the kidneys and the fat rendered from it is
harder than the fat in other tissues.

Todd Moody
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