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Subject:
Pemmican - max temperature for tallow preparation
From:
Keith Thomas <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Wed, 27 May 2009 22:18:59 -0400
Content-Type:
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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

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