Bill Wilcox wrote:
> You should not have any cracklins after rendering your fat. 

I call them scruncheons after the word used in Newfoundland, and they 
are the connective tissue that does not melt/render so they will always 
be there.

I render the easy way - put in a big enamelled pot in oven at 212-225°F 
and leave overnight, then drain and squash, leave a couple more hours or 
so and drain off the rest through a paper towel in a sieve.

Instructions from the master pemmican maker are here:
http://www.traditionaltx.us/images/PEMMICAN.pdf

The scruncheons/cracklins make me sick. I think it's because of the high 
temp cooking.

William