On Thu, 12 Jun 1997, Betty Copeland wrote:

> Dear Todd,
>      Thank you for the advice about using "suet" for the pemmican.  That was
> obviously the problem.  When I explained to the butcher what I was trying to
> do I must have emphasized the word fat and that is what he gave me.  I bought
> the suet and the pemmican came out fine.  It reminds me of a unsweetened
>  nestle's crunch bar.  Thank You

Suet will do it.

It makes me curious, however, about the composition of the fat in
suet, which is harder than muscle fat.  Perhaps that means that
it is more completely saturated.

Where would I look to find out such things as the lipid content
of suet?

Todd Moody
[log in to unmask]