Okay,

Stupid question time.  Where do you get suet at....the meat that I buy doesn't
have enough to do what you are describing.  Actually I am pretty confused
about the whole pemmican thing anyway...anyone want to fly down here and give
me a lesson or two?

Stupid question #2, why can't I have peanut butter?

Stupid question #3, is there a can eat or can't eat list in the archives
somewhere?  I don't have a lot of "spare time" to read all the archives, but
would appreciate a direction toward the right area!

Stupid question #4, how many carbs per day?  I am a type A personality and
need all my parameters clearly delineated!


Ida M. Penn, RN
[log in to unmask]
"Nothing exceeds like excess!"

-----Original Message-----
From:   Paleolithic Eating Support List  On Behalf Of John C. Pavao
Sent:   Tuesday, May 27, 1997 7:04 AM
To:     [log in to unmask]
Subject:        Re: Pemmican Samples??? (HowTo)

I might underscore one point here.  Use LOW heat for rendering the suet.
 It takes awhile, but don't get impatient.  I did (I turned it up a bit)
and looked away for a moment, and it was smoking a little.  It was too late
to go get more, so I used it anyway.  That batch tasted awful.  In fact, I
gave half of it to my dog, who didn't seem to mind as much (pemmican is his
favorite snack!)

John Pavao

----------
Tallow is beef fat (aka suet) that has been melted and had all water
removed by heating over a low heat.  It looks like white candle wax and
will keep forever without going rancid.  Pork fat (lard) will not work
for this purpose because it never gets hard enough.