Quick Answer
For making pemmican, tallow is generally preferred over lard due to its higher smoke point and longer shelf life, making it better suited for high-fat-content foods like pemmican. Tallow's higher saturated fat content also enhances its stability and shelf life. Lard can be used, but it's not the first choice.
Choosing the Right Fat
When it comes to making pemmican, the type of fat used is crucial. Tallow, which is rendered beef fat, is often the preferred choice due to its high smoke point of around 420°F (220°C). This allows it to be heated to high temperatures without breaking down or smoking, which is essential for melting and mixing with other ingredients. Lard, on the other hand, has a lower smoke point of around 370°F (185°C), making it more prone to smoking and degradation when heated.
Rendering Tallow
To make tallow, you’ll need to render beef fat. Start by trimming excess fat from beef bones and simmering them in water to extract the fat. Skim off any impurities that rise to the surface, then continue to simmer until the fat reaches a temperature of around 250°F (120°C). Use a cheesecloth or a coffee filter to strain the fat, and let it cool. Once cooled, you can store the tallow in airtight containers for up to a year.
Mixing and Forming Pemmican
To make pemmican, you’ll need to mix the rendered tallow with other ingredients like dried meats, nuts, and dried fruits. A general ratio for pemmican is 70-80% fat, 15-20% protein, and 5-10% carbohydrates. Use a double boiler or a heat-proof bowl set over a pot of simmering water to melt the tallow. Once melted, add your other ingredients and mix until well combined. Pour the mixture into a lined or greased container, and let it cool and set.
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