Becoming more mysterious, instead of less.
I can't make pemmican of kidney fat because it sets/freezes/solidifies 
at 105°F on my cheap thermometer, so the pemmican would no longer be raw 
if mixed at that temperature.
It also makes it taste like paraffin candle wax, though my stomach 
doesn't object.

When mixed with half muscle fat the taste is once more something like 
cooked beef, and the setting temperature is low enough not to cook the 
ground jerky.
Neither fat is grassfed organic, and the kidney fat has the familiar 
smell of DPW.

Wonder if people used bear fat to make pemmican, when it was staple 
winter food?

William

Todd Moody wrote:
> Kidney fat is harder, with more stearic acid. 
>
> Todd Moody
> -----Original Message-----
> From: Paleo Phil 
>   
>> Time better spent on the difference between kidney fat and muscle fat
>> in
>> beef.
>>
>> William
>>     
>
> This is a good question, William, and perhaps behind much of the
> misunderstanding between pro-fat and anti-fat folks. It's true that there
> are fat stores in wild animals in adipose tissues, such as the fat around
> the kidneys and in the hump on camels and bison, but I have never seen as
> much intramuscular fat in wild animals as I have in domesticated ones. I
> think this is part of the reason why people like Cordain and Eaton recommend
> trimming fat from meat.