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