Keith Thomas wrote:
> Specially for William - but anyone is welcome to comment.
>
> I have taken note of your recommendation that jerky should be dried at a low temperature
> to preserve the enzymes in the meat.
>
> Does your recommendation have implications for the temperature used to prepare the
> tallow?
>
> Keith
>
>
It must be high enough so that the fat will separate from connective
tissue and drive out the water, and low enough to avoid unnecessary
heating damage.
I just copy Lex Rooker's practice, and set oven to 225°F, as I haven't
seen chemical analysis.
William