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.

So, 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