On Wed, 12 May 1999, Stan and Cory wrote:

> If anyone is experienced with making pemmican with cocoanut butter, could
> you PLEASE tell me if it must be refrigerated.  If I refrigerate it, it
> will turn solid.  If not refrigerated, it is a "soft butter" texture.  Of
> course it is easier to eat if it's always in the soft form, but is it safe
> to keep it this way for any extended period of time?  It is REALLY delicious!

I haven't made it this way, but the melting point of coconut oil
is 76 degrees F.  The "soft butter" stage occurs when it is very
close to the melting point.  A few more degrees and it will be
liquid.  There should be no problem about spoiling.

Todd Moody
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