"ardeith l carter [log in to unmask] XXXXXXXXXXXXXXX" wrote: > > Hey, folks.....didn't someone here make pemmican? > I need a tiny bit of advice.....before I resort to trying > to buy it......................................... > Do I have to render beef fat in the oven? > Is there a reason I should not boil it in water, chill it, > then lift the solidified fat out? Hi there, I don't know the answer to your question, but I'd sure like to hear the answer from someone! I collect fat from the top of stews soups etc. and I hope that will be suitable for making pemmican. Come on guys and gals, someone must have some idea! :) :) In addition, I would like to know if the fat HAS to be beef fat. Can the fat used be lamb fat, chicken fat etc. or even a mixture? Jim.