"ardeith l carter [log in to unmask] XXXXXXXXXXXXXXX" wrote:
>
> Hey, folks.....didn't someone here make pemmican?
> I need a tiny bit of advice.....before I resort to trying
> to buy it.........................................
> Do I have to render beef fat in the oven?
> Is there a reason I should not boil it in water, chill it,
> then lift the solidified fat out?

Hi there,

I don't know the answer to your question, but I'd sure like to hear the
answer from someone!

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

Come on guys and gals, someone must have some idea!  :)  :)

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?


Jim.