May I suggest VCO (Virgin Coconut Oil)

/G.

2011/5/17 william <[log in to unmask]>

> On 05/16/2011 09:45 PM, Jim Swayze wrote:
>
>
>> The first thing most of you are going to say is pemmican.  Great
>> idea, but I don't believe any of the pemmican suppliers I've used
>> actually make shelf-stable pemmican.
>>
>
> Canawa makes shelf-stable pemmican. url:
> http://www.hotfrog.ca/Companies/Canawa
>
> I can't find the right fat, so presently make pemmican with clarified
> butter, starting with Lactantia brand unsalted cultured butter. Don't know
> about shelf life, as I eat it almost as fast as it's made.
> Water does separate though - can see the layer on the bottom of the glass
> pot I make it in.
>
> Tastes good when first made; after a day in the 'frig it tastes sort of
> cheesy. I don't know why?
>
> William
>