Lynnet Bannion wrote:
  However, moving gradually onto it was
> a piece of cake,  oops,  make that pemmican, for me. 

What kind of fat do you use?

I ask because I have been using beef fat from around the kidneys, and 
the resulting pemmican tastes like candle wax & sawdust.
Then I read this: http://tiny.cc/XIofv which makes me wonder as I've 
been told here that kidney fat is high in stearic acid.

William