On Tue, 10 Jun 1997, Betty Copeland wrote:

>      I am trying to make pemmican.  I have no problem drying the beef.  The
> fat however stays like broth at room temperature.

Did you use *suet* to obtain the fat?  Suet is a hard fatty
tissue from around the kidneys and the fat rendered from it is
harder than the fat in other tissues.

Todd Moody
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