Fat Trimmings better than Suet?

[King Salmon]

This ZC lady in her pemmican video says she likes fat trimmings better than suet as her source of fat.Anyone here also using fat trimmings?

http://www.youtube.com/watch?v=ywBwUiq5v4o

http://www.youtube.com/watch?v=JZi5thqBjQA&feature=related

[djr_81]

I love muscle fat as well. The problem is it's harder to get a hold of extra fat that way then suet.

As for making the pemmican the few times I did I found I preferred suet as it gave the pemmican a harder consistency, and better portability, which I preferred.

[maxscan]

Never tried making pemmican but I really like the fat trimmings off the grass-fed beef I get - really buttery and sweet tasting, melt in the mouth unlike the suet (though I like that too)

The only thing with fat trimmings is that I find they're very often layered with connective tissue and can be a pain to get at - sometimes I can 'skin' the fat off the connective tissue with a sharp knife but other times I end up chewing more than suet...

[miles]

I think you should tear, more than chew.

[sabertooth]

I get fat trimmings for a dollar a pound and its my main fat source, It is very tasty compared to suet.
I let most of the fat melt out in my mouth then swallow the remaining tissue whole{very satisfying}

[Arthas_]

I can't get hold of suet, but if its similar the the fat in heart, it's not really palatable. The fat trimmings in the video seems to be grainfed. The fat trimmings I usually get from the supermarket are now mixed between grass and grain fed, I guess they changed their source. Grassfed tastes great, while grainfed tastes awful and spoils way faster.

[reyyzl]

Never tried making pemmican but I really like the fat trimmings off the grass-fed beef I get - really buttery and sweet tasting, melt in the mouth unlike the suet (though I like that too)

The only thing with fat trimmings is that I find they're very often layered with connective tissue and can be a pain to get at - sometimes I can 'skin' the fat off the connective tissue with a sharp knife but other times I end up chewing more than suet...

    Same here except do you mean chewing the connective tissue between the fat or the fat part of the connective tissue?  If it's the fat, it digests better for me that way.  I think you mean the connective tissue.  If so, I like cutting that into small pieces and swallowing it like meat.

[Hannibal]

As for making the pemmican the few times I did I found I preferred suet as it gave the pemmican a harder consistency, and better portability, which I preferred.

What about the bone marrow? The American Indians prefered it to the rest of the fat of the animal as the ingredient of the pemmican.

[djr_81]

What about the bone marrow? The American Indians prefered it to the rest of the fat of the animal as the ingredient of the pemmican.

I'd really be curious to see a link on this.
Marrow is so soft, with a high unsaturated ratio, that you could make pemmican without rendering if you were going to use it in a reasonable (couple week) time frame. Unfortunately I could see it getting a bit runny unless you used the marrow from the upper leg and even this will be soft-perhaps a "nougat" texture.
I think I'm going to pick up a lean steak tomorrow from my farmer and slice it thin so I can dry it outside on a clothesline. I believe I've already got suitable marrow. I'll post up my findings.

[TylerDurden]

Just google " marrow indians pemmican" and there are numerous references to marrow-derived pemmican being the best-tasting etc. it is also acknowledged that it didn't last as long(though, I'd imagine the very dry marrow from the upper bones would last much longer than the creamy kind).

[PaleoPhil]

I was thinking of making raw pemmican made from air-dried jerky and marrow myself, but my drying racks have been missing since I moved. Looking forward to the raw pemmican experiment results.