On Thu, 28 May 2009 14:12 Joan Howe wrote:

>>From: Keith Thomas <[log in to unmask]>
>>Sent: Wed, 27 May 2009 10:18 pm
>>Subject: Pemmican - max temperature for tallow preparation
>>
>>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?
>
> I generally render tallow in a cast iron frying pan on the stove. 
> I find that it will render at temperatures low enough that if the 
> melted fat touches my skin it isn't painful. I think that's no more 
> than about 110 F.
>
>~ Joan

It appears that the North American Indians dried the meat for
their pemmican in the sun or over a fire. But as I read 
Stefansson quoting Peary, they combined this dried meat with
fresh, un-rendered fat by pounding the two together - probably
using something like a pestle and mortar. In the absence of a 
metal pot I guess that's what they'd have to do. However such 
a process does not enable the removal of moisture - which we 
do to inhibit bacteria-caused decay.

Any comments?

Keith