Jim Walsh wrote: >I collect fat from the top of stews soups etc. and I hope that will be >suitable for making pemmican. That's the way Ray does it. Just you won't have the long shelf life that you get from a more saturated fat. And for any source you have to render it to get all the moisture out. You can get started on pemmican by reading these files: http://www.paleofood.com/jerky.htm (jerky and pemmican) http://www.paleofood.com/pemmican.htm Also, here's a thread from before you subscribed, and a couple from the sister list: http://maelstrom.stjohns.edu/CGI/wa.exe?A1=ind0104&L=paleorecipe#4 http://maelstrom.stjohns.edu/CGI/wa.exe?A1=ind0105&L=paleofood#69 http://maelstrom.stjohns.edu/CGI/wa.exe?A1=ind0108&L=paleorecipe#3 >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? Why not? But chicken fat isn't very saturated, and you'll end up with a gooey blob. Don.