>The suet has been cooking all day, still looks awfully lumpy. I am finding
>that not even a whole day (!) is enough to make some pemmican.
>
My (Canadian) butcher supplies ground suet (gluten free). It melts at low
temperature within minutes.
Great information here!
Thanks,
Susan
BC Canada
, I put the meat which seems pretty crinkly into the fridge for tomorrow,
>I have filtered the suet once and am putting it in the fridge for overnight,
>then will heat and filter it again tomorrow, whew! But at least I have
>gotten started, with the help of the list.
>
>Thanks to everyone!
>
>Moira
>
>