I rendered my own tallow from suet. Getting 100% grass fed is critical, both for nutrition and for it staying solid. Here are my notes:
~~~ Grassfed Beef: 40 pounds heart (dried to crisp, roughly 10 pounds total) (no need for it to be heart, but lean cuts. Heart is usually cheap) 20 pounds suet (rendered to 10+ lbs tallow, saved cracklin' for snacks and flavoring in other items) Great source for tallow by the bucket (and beef): Grassfed Beef (they also offer pemmican but it is not shelf stable officially. I haven't tested that out on a trip) but it is the easiest way to taste pemmican): https://grasslandbeef.com 40 pounds heart (dried to crisp, roughly 10 pounds total) 20 pounds suet (rendered to 10+ lbs tallow, saved cracklin' for snacks and flavoring in other items) Yielded 21.5 pounds pemmican 1 cup pemmican = ½ pound = aprox 1,500 calories I figure I need 1 to 1 ½ pounds pemmican per day to run 30+ miles per day. (I ended up averaging 60 miles/day on 1.5 pounds) Used recipe from PDF on how to make pemmican (will email you off group). Added salt, sage, rosemary, and maple syrup to taste at the end. Tastes like a candy bar beyond all candy bars. Add spices slowly. A wee bit goes a long way. Taste as you add, and keep in mind it will intensify. With abandon, Patrick >> > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at https://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
