Hi,

I have recently researched pemmican recipes and they all call for clarified
fat. My research indicates that it is necessary to drive out all the water
from the fat to keep it from going rancid. Native Americans used to put the
pemmican in water-tight skin containers where it would last up to two years.

I have a question. In more primitave times, before native Americans had cast
iron pots, how did they clarify the fat?

Tom Barber