Thanks , I will ask one of my processors were I get meat for our 9 raw-fed GSDs.
Any idea how much pork fat I should get ???????? Sounds like a wierd question but I have no idea where to start.
Thanks for your help ;-)
~S
I would like to make Pemmican since finding a recipe using ground meat.
I plan to use ground buffalo which is easy to find around here at the grocers.
~also~
I think I read somewhere that there is only a 'certain' fat that can be used. If this is so what exactly is it?
I plan to use ground buffalo which is easy to find around here at the grocers.
Any advice about the varied ground dry fruits suggested in the pemmican ingredient list ?
I am going to (hopefully) be on the road a lot this year avg about 7 to 800 miles per day so this pemmican would really help out.
Daddy always said "Never argue with an idiot.
They bring you down to their level,
and then beat you with experience."
http://imagegermanshepherds.com/ est. 1959
http://pets.groups.yahoo.com/group/rawfeeding/
http://health.groups.yahoo.com/group/ClassicalHomeopathyPets/
http://pets.groups.yahoo.com/group/TruthAboutVaccines/
--- On Fri, 2/27/09, william <[log in to unmask]> wrote:
From: william <[log in to unmask]>
Subject: Re: Lard ?
To: [log in to unmask]
Date: Friday, February 27, 2009, 2:02 PM
I had trouble with scorching, so probably better made like tallow - bake in oven
at 225-250°F for a few hours.
Then pour the water-free liquid through a sieve; I put a paper towel in mine.
William
Lynnet Bannion wrote:
> On Fri, 27 Feb 2009 09:05:50 -0700, shirley sommers
<[log in to unmask]> wrote:
>
>> Where can I get plain ol LARD ? The stuff I find at the store or
even at the hispanic market is part hydrogenated.
>
> You can make your own. It's SOOooo good.
>
> Hunt around until you can find pork fat scraps to buy. I have a source in
our town.
> Cut it up into small pieces, and melt over low heat in a pan. Keep
watching it, stirring occasionally, and turn down the heat gradually. You want
to drive the water off, without overheating it. When it pretty much stops
crackling, and the temperature is above the boiling point of water, scoop off
the cracklings (better than chocolate!), and pour the melted fat into pint glass
canning jars. When cool, label and put the extras into the freezer. A jar of
home-rendered lard will keep for a month or more on your counter without turning
rancid. It is my everyday cooking fat.
>
> I've heard you can use the cracklings in cooking, but they never last
that long at our house. A few sessions with the spoon, and they're gone.
>
> Lynnet
>
>
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