> From: william <[log in to unmask]>

>he too forgets to write that the meat should never exceed 104°F >or your own body temperature, likewise the tallow when it is >mixed with the meat.

Can you render suet at low temperatures?  If so, what is the best way to do it?

Thanks
Mark








--- On Mon, 12/22/08, william <[log in to unmask]> wrote:


> Subject: Re: The christmas carb bomb
> To: [log in to unmask]
> Date: Monday, December 22, 2008, 1:03 PM
> Good idea, except all the recipes are more or less wrong -
> the best is the one by Kent Multer, and he too forgets to
> write that the meat should never exceed 104°F or your own
> body temperature, likewise the tallow when it is mixed with
> the meat.
> I add a sprinkle of dried seawater.
> 
> William
> 
> 
> Joan Howe wrote:
> > Since you have a few days, you can make pemmican.
> > 
> > See http://w4.lns.cornell.edu/~seb/pemmican.html for
> recipes.
> > 
> > Oliver Hazard
> > Peary, who discovered the North Pole, used pemmican on
> his arctic
> > expeditions and stated it was the only food which
> could be eaten twice
> > daily for a year and taste as good at the last bite as
> it did with the
> > first. After a days long march he savored his
> half-pound ration of
> > pemmican stating that "By the time I had finished
> the last morsel I
> > would not have walked around the igloo for anything
> that chefs of the
> > St. Regis, the Blackstone or the Palace Hotel could
> have put before
> > me." 
> > 
> >