> I am trying to make pemmican. I have no problem drying the beef. The
>fat however stays like broth at room temperature. I keep heating it trying
>to reduce the water content. I actually filled my house with smoke trying to
>cook this down. Can someone give me some idea as to how long it should be
>cooked and at what temp (high,med,low)? It conjeals to a pudding in the
>refrigerator. I expected it to be more like a wax. Any help would be
>appreciated. Thank You. Betty Copeland
>
Hi Betty,
I wonder if you got pork fat instead of beef???? Haven't tried making
pemmican myself, but remember reading that pork fat doesn't get as hard as
beef fat.
BJ