>  1. Are there other people who use this type of fat?  Will my pemmican be
> noticeably better if I in fact go to the trouble of getting real suet from
> the butcher?

We, personally get suet from our butcher already ground at .59/lb but we
have used beef fat from the grocery stores before.  To be honest we do not
notice a difference in taste or texture.  It is easier for us to buy it from
our butcher than get it from the grocery store under who knows what kind of
conditions.  It is important to always make it clear it is for human
consumption rather than pets or you get all kinds of scraps picked from who
knows where (floor, trash...)


> 2.  Regarding the extra rendered fat leftovers, so far I've been storing
> it in a sealed tupperware container at room temperature.  Is this OK?
> How long can I expect it to last that way?  And will suet last longer
> than regular fat, or the same?

We were wondering how long rendered fat would last under those conditions as
well.  We store ours in the freezer sometimes when we think  we will not be
using it for a while.  We have stopped using Tupperware and plastic
containers because we prefer glass or stainless steel bowls.

> 3.  For meat, I've been using what my butcher calls "sandwich steak"
> sliced between 1/8 and 1/4 inch thick.  Is there anyone else using
> this?  I find it very convenient - I simply cut it into small strips -
> the prep time for jerky is pretty quick that way.  Is there anything
> that would be noticeably better?

We use any kind of lean meat that does not have too much gristle and tough
parts.  We have the butcher slice the meat pretty thin.

Hope this helps.

Kendra and Karen
NeanderTwins