In a message dated 98-03-04 14:58:40 EST, you write:

<< I can't
 believe that HGs used just the little bit of fat from around the kidneys to
 make pemmican.  What other fat can we use, besides olive oil? >>

Ray uses the fat that renders off his ground beef, roasts and steaks.  Since I
season my meat (a lot) I get beef fat trimmings for free from the butcher and
melt them down.  I don't think olive oil would work because it would never
solidify.  I mean you could eat it but it wouldn't hold together, and it won't
keep indefinitely like twice rendered beef fat.

Kathleen