> INGREDIENTS
>
> Raw red meat. Eye round roast is widely recommended.
>
> Any other types of meat that you (anyone out there) especially like?
Anyone have any luck with chicken, turkey or fish?
Some 'primitive' cultures dry fish on racks outdoors. eg: Inuit,
Cree etc.
> Suet: this is a particular type of beef fat. Other types will not
> work correctly so be sure you get the right stuff.
>
> 1. Is "tallow" the same as suet or is this a more generic term for
> animal fat?
>
> 2. what about lard? Ray's recipe in the archive uses the words
> "lard" and "tallow" as if they are equivalent but in another
> message he said that lard is pork fat and will not work correctly.
Lard is pig fat, rendered. Soft at room temp, goes rancid quickly.
Very ungood for pemmican.
> 1. What about removing moisture? Does it settle to the bottom of the
> pan so it's easy to separate? Does it just boil or evaporate
> away?
Fat/oil floats on water. Easy to separate: let the fat harden, lift
it out of the pan, pour off the water.
Dick
[log in to unmask]http://smith.syr.edu/~ddawson
SU Rifle Club: http://smith.syr.edu/~ddawson/surifleclub.html