Dear Patti and List,


Thank you for the comments about bison. I have had very good luck with the
meat. My son shows no reaction to it, while he reacts to beef.

The problem is the bison tallow. I have been trying to use it for tallow/fat
for pemmican.  It is a very chalky fat and sticks to the roof of  your mouth
even more than peanut butter.  What to do? I called buffalo ranchers and
none knew what to do. After all, all their customers want "zero" fat, so the
last thing they are concerned about is the fat!

I called the County Extension office in South Dakota, even they had no idea
and simply referred me to a rancher.

He was nice and he raises a lot of buffalo but again all for low/no fat
consumers. HIs bison had less than 1 percent of fat in it. He was proud of that!

So, does anyone have any ideas why bison fat tastes so different and has
such a different texture, compared to beef tallow. How did the Native
Americans render it? Does anyone know?

I would simply like to mix it with my pemmican to use as a fat. I use pork
fat a lot but it does not keep well without refrigeration. I would like to
use buffalo tallow and get a pemmican that I can travel with. Right now we
are pretty much tied to this house.

Thanks, guys and gals!

Mary

ps Susan, the bison is grass fed only. Maybe you should try it, and others
who have gluten sensitivity.



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