Guest guest Posted November 1, 2002 Report Share Posted November 1, 2002 Hi , Sound like you are doing it right. Yes, it does take a long time to render the suet. Your goal is to get all the water out of it. When I render my suet, the solid pieces always get crispy to almost burnt also. What are you going to add? I always make sure my beef has been completely dried and ground into a fine powder. When I added a bit of coconut oil I really like the results. I have not yet tried adding fruit, but I have added sesame seeds and one time I added almond meal. It was good. Let us know how the final pemmican turn out! Kat http://www.katking.com ----- Original Message ----- From: " Idol " <Idol@...> < > Sent: Friday, November 01, 2002 9:46 AM Subject: Pemmican questions! > At long last I've just started making my first batch of pemmican, and even > now, just in the very first stage, I have a ton of questions. Surprise > surprise. <g> > > I'm about halfway through rendering the suet, but I'm not entirely sure I'm > doing it right. A few months ago I got 15-20lbs of pastured buffalo suet, > which I kept frozen until now. It came in four big ziploc bags, and what > I'm doing is cutting a bag full of suet into small chunks with some kitchen > shears that simply aren't quite up to the task and then rendering the whole > bag's worth at once in a large pot on a medium flame. This takes hours, > but leaves me with somewhere around 5 cups of rendered fat, which is golden > in color when liquid and a slightly pale yellow when solid. > > I'm wondering whether I'm using too high a heat, as the liquid fat in the > pot bubbles pretty much the whole time. I wouldn't call it a full boil, > but it's definitely at least simmering. Also, the cracklings are kind of > burnt, or at least thoroughly browned. Is the burning/browning of the > cracklings what's giving the rendered fat its golden yellow color? Is that > a bad thing? Or is the fat yellow because it's from pastured animals, > which is a good thing? And am I destroying nutrients by rendering the fat > at too high a temperature? > > I'd appreciate any advice from experienced fat renderers and/or pemmican > makers! > > TIA! > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2002 Report Share Posted November 1, 2002 Kat- >Sound like you are doing it right. That's a relief! I've now done three quarters of it, but I'm afraid I didn't do the best job with the third bag. I should've cut the suet into much smaller chunks, because I think there was a lot of fat left inside the shriveled brown crackling-lumps. But I was afraid of burning the fat, so I stopped and strained it. How small do you make your suet pieces when you render it? >What are you going to add? I always make sure my beef has been completely >dried and ground into a fine powder. When I added a bit of coconut oil I >really like the results. I have not yet tried adding fruit, but I have >added sesame seeds and one time I added almond meal. It was good. I haven't dehydrated the meat yet, but I have a good deal. I think I'm going to start by making several small servings of pemmican, each with a different recipe. I have some frozen cranberries I'm going to dehydrate, I have shredded coconut and coconut oil, and I figure I'll get some sesame seeds too and try your recipe. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2002 Report Share Posted November 2, 2002 Hi , LOOK FOR ANSWERS IN CAPS BELOW Kat http://www.katking.com ----- Original Message ----- From: " Idol " <Idol@...> < > Sent: Friday, November 01, 2002 2:08 PM Subject: Re: Pemmican questions! > Kat- > > >Sound like you are doing it right. > > That's a relief! I've now done three quarters of it, but I'm afraid I > didn't do the best job with the third bag. I should've cut the suet into > much smaller chunks, because I think there was a lot of fat left inside the > shriveled brown crackling-lumps. But I was afraid of burning the fat, so I > stopped and strained it. How small do you make your suet pieces when you > render it? ** MINE CAME IN SMALLER PIECES, SOP I JUST DUMPED THE ENTIRE PACKAGE IN A LARGE CAST IRON SKILLET AND LIKE YOU PUT IT AT MEDIUM AND CAME BACK AND STIRRED OCCASSIONALLY. THE MOST IMPORTANT THING IS THAT YOU COOKED IT LONG ENOUGH SO ALL THE WATER WAS REMOVED. IT IS THIS MOISTURE THAT CAN CAUSE YOUR PEMMICAN TO SPOIL. WHEN WE MAKE IT RIGHT, IT SHOULD KEEP FOR ABOUT 1 YEAR, BUT MINE NEVER LASTS THAT LONG. I REALLY LOVE THIS STUFF AND IT IS SO EASY TO GRAB ONE AND GO. JUST ONE SMALL E SIZED ONE IS A WHOLE MEAL. >going to start by making several small servings of pemmican, each with a > different recipe. I have some frozen cranberries I'm going to dehydrate, I > have shredded coconut and coconut oil, and I figure I'll get some sesame > seeds too and try your recipe. LET ME KNOW WHAT YOU THINK. I NEVER TRIED PUTTING IN COCONUT, BUT I DID USE THE COCONUT OIL AND IT WAS VERY GOOD. I MIGHT TRY ALSO ADDING COCONUT NEXT TIME. ENJOY, AND LET US KNOW HOW IT TURNS OUT. Kat http://www.katking.com Quote Link to comment Share on other sites More sharing options...
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