4 ms·
Yes, the difference is that tallow is solid at room temperature, so great for preservation. I was planning on making pemmican with it, but slicing, drying, and
by Rendello 9mo ago
Yes, the difference is that tallow is solid at room temperature, so great for preservation. I was planning on making pemmican with it, but slicing, drying, and pulverizing hundreds of tiny strips of meat seemed like a lot of work.
https://en.wikipedia.org/wiki/Suet https://en.wikipedia.org/wiki/Suet
https://en.wikipedia.org/wiki/Pemmican https://en.wikipedia.org/wiki/Pemmican
- ninth_ant 9mo agoLard is also solid at room temperature.
- jalada 9mo agoDepends on the room.
- stronglikedan 9mo agosame could be said for tallow
- ninth_ant 9mo agoThe melting points of tallow and lard are extremely similar (30-31 degrees), and are well above the common definitions of “room temperature” (20-22 degrees). Yes this is biased towards English/American definitions of room temperature, but either they are both at room temperature or not.
- timdiggerm 9mo agoIt's not a liquid, but it's pretty soft.
- reality_inspctr 9mo agopemmican is pretty easy to make if you modify to a ground texture, grind the meat, and accept that it's not "traditional" and refrigerate it
- Rendello 9mo agoI don't mind if it's not traditional – I'm not going to use bison after all ;) Though there were a variety of meats used. But ideally I'd have something I could take camping without refrigeration.