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You can also make your own: http://www.evfit.com/pemmican.htm
suet (I'm assuming that that means kidney/organ fat)is the wrong fat, being high in stearic acid, which is what candle wax and crayons are made of. Not food.
Suet is much less unsaturated than hide-fat. I've been told by others that hide-fat is almost impossible to get as in most western countries they have stupid laws forbidding people from slaughtering cattle any later than 30 months - grassfed cattle require a long time to get enough fats, unlike unhealthy grainfed cattle. Oh, hide-fat is, I believe, the fat under the skin, near the rump.
I think you mean that every cattle 30+ months has to be tested for BSE...!
Europe as well as the rest of the world allows slaughter of much older cattle...
The idea is to warm the fat up enough to melt it (or make it very soft), mix it with fine pieces of dried meat, and then cool it back down. This way you have a solid energy and protein bar.
Live long and prosper.
What you heard sounds logical. If the fat is sliced thin and dried with the meat at 100 degrees it would drive off the water.
I think you might be right. I am going to experiment with slicing the fat thinner, and fatty meat thin for more air exposure. For long term storage I would vacuum seal and/or freeze. I keep my meat frozen and when I need some I dry it and consume within a couple of weeks. I have learned to keep the dried meat in the frig.
Well, if you believe Loren Cordain et al, stearic acid is supposed to be the only "good" saturated fat.It's not my job to defend Cordain, but let's be fair here. Since I'm aware of some of the rest of the story and no one else seems to be, I'll share what I know. I also heard Cordain mention in a radio interview that he had received lots of criticism about saturated fatty acids and acknowledged that there are some "neutral" saturated fats as well as the "good" stearic acid. He also said in The Paleo Diet that the omega 3, monounsaturated and Conjugated Linoleic Acid (CLA) animal fats are healthy. His critics tend to conveniently ignore that.
I have learned to keep the dried meat in the frig. If it starts to smell rancid I trash it.
Sorry for bringing up an old thread, but I was just questioning why/how raw lean meat jerky or raw dried fat would go "rancid"?!
Raw meat/fat (grass-fed assumed) should have enough beneficial bacteria in them to prevent them from going "rancid".
I have found that suet from 100% grassfed or wild animals (not the cheap, crappy supermarket suet) lasts indefinitely without doing anything to it, as long as it's kept dry and relatively cool, such as in paper bags in my cupboard, because it's a very solid fat with very little moisture content.I, too, have found this to be the case. All that happens is that the outer skin/layer goes green or blue due to fungi, but the inner core stays solid and doesn't rot at all. All to do with a lack of moisture.
I have found that suet from 100% grassfed or wild animals (not the cheap, crappy supermarket suet) lasts indefinitely without doing anything to it, as long as it's kept dry and relatively cool, such as in paper bags in my cupboard, because it's a very solid fat with very little moisture content.
Plus, fats do accumulate AGEs over time naturally, so I wouldn't recommend it for that reason too.
Everyone who has rendered beef fat has seen the water boiling out of it.Yes, and I have rendered beef fat, and I've also had water come out of intramuscular fat when cooking it. So my point wasn't that there's no water in suet, but that one possible factor in why suet doesn't go bad quickly is relatively low water content vs. softer fats.
Whence come the AGEs, considering there is neither protein nor glucose in fat?I'll leave that to Tyler, as he's the expert on AGEs and is more concerned with them. I only said that I'm not recommending it (due to that being a possible issue), not that it's a huge concern for me. After all, I ate the year-old suet.
I, too, have found this to be the case. All that happens is that the outer skin/layer goes green or blue due to fungi, but the inner core stays solid and doesn't rot at all. All to do with a lack of moisture.
Yes, I ate it, and never had any problems with it. AV usually is in favour of fungi - after all, high-meat often has fungi in it.
Strange that people always talk about "beneficial bacteria" but not "beneficial fungi" or "beneficial parasites". I remember vaguely some scientific report on people ingesting certain worms that cured their IBS or something...Those are pig hookworms. Jasper Lawrence sells them and posted a bit about them. A more accurate, all-encompassing term than "beneficial bacteria" would be "beneficial microbiota."
hows about raw cheese or raw butter instead of cooked fat?
Not sure why lean meat doesn't go rancid but raw fat does when in room temp?