I generally render tallow in a cast iron frying pan on the stove.? I find that it will render at temperatures low enough that if the melted fat touches my skin it isn't painful.? I think that's no more than about 110 F.

~ Joan


 


 

-----Original Message-----
From: Keith Thomas <[log in to unmask]>
To: [log in to unmask]
Sent: Wed, 27 May 2009 10:18 pm
Subject: Pemmican - max temperature for tallow preparation










Specially for William - but anyone is welcome to comment.

I have taken note of your recommendation that jerky should be dried at a low 
temperature 
to preserve the enzymes in the meat.

Does your recommendation have implications for the temperature used to prepare 
the 
tallow?

Keith