Jim Walsh wrote:

>I collect fat from the top of stews soups etc. and I hope that will be
>suitable for making pemmican.

That's the way Ray does it. Just you won't have the long shelf life that
you get from a more saturated fat. And for any source you have to render it
to get all the moisture out.

You can get started on pemmican by reading these files:

http://www.paleofood.com/jerky.htm (jerky and pemmican)
http://www.paleofood.com/pemmican.htm

Also, here's a thread from before you subscribed, and a couple from the
sister list:

http://maelstrom.stjohns.edu/CGI/wa.exe?A1=ind0104&L=paleorecipe#4
http://maelstrom.stjohns.edu/CGI/wa.exe?A1=ind0105&L=paleofood#69
http://maelstrom.stjohns.edu/CGI/wa.exe?A1=ind0108&L=paleorecipe#3

>In addition, I would like to know if the fat HAS to be beef fat. Can the
>fat used be lamb fat, chicken fat etc. or even a mixture?

Why not? But chicken fat isn't very saturated, and you'll end up with a
gooey blob.

Don.