Re: What if you just dont like red meat?

[William]

Im very interested...How do you make raw pemmican???

http://www.traditionaltx.us/images/PEMMICAN.pdf Note that I dry the meat at temp <104F.

[kurite]

http://www.traditionaltx.us/images/PEMMICAN.pdf Note that I dry the meat at temp <104F.

thanks

So do you heat the fat to 200 degrees??? Thats what it says in the manual.

[TylerDurden]

All discussion of  unhealthy cr*p such as heated pemmican should be kept to the hot topics forum, not general discussions.Pemmican heated to 200 degrees fahrenheit by definition cannot be called raw. Topic split and sent to hot topics forum as a result.

[William]

thanks

So do you heat the fat to 200 degrees??? Thats what it says in the manual.

Depends on when I intend to use the tallow - If soon, I render at just over 212, for ~8 hours, the problem is that there is still water in the tallow, but it tastes best.
If for long term storage, I render at 250 until there are no more bubbles, this should make tallow that lasts for many years.