PALEOFOOD Archives

Paleolithic Eating Support List

PALEOFOOD@LISTSERV.ICORS.ORG
Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Condense Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Mime-Version:
1.0
Sender:
Paleolithic Eating Support List <[log in to unmask]>
Subject:
Re: Suet
From:
Susan Carmack <[log in to unmask]>
Date:
Wed, 5 Nov 1997 13:31:47 -0800
In-Reply-To:
<[log in to unmask]>
Content-Type:
text/plain; charset="us-ascii"
Reply-To:
Paleolithic Eating Support List <[log in to unmask]>
Parts/Attachments:
text/plain (23 lines) 
>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
>
>

ATOM RSS1 RSS2