Keith Thomas wrote:
> 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
> 
> 

It must be high enough so that the fat will separate from connective 
tissue and drive out the water, and low enough to avoid unnecessary 
heating damage.
I just copy Lex Rooker's practice, and set oven to 225°F, as I haven't 
seen chemical analysis.

William