i saw that 1 too! Rather eat the bugs Gordan did than eating those! <img src="images/graemlins/laugh.gif" alt="" /> <img src="images/graemlins/grin.gif" alt="" />

Bat
There is a difference. Animal fat left as is can turn rancid. The key difference is rendered. The solids are removed leaving only the oil. The resultant oil is solid at room temps. Think lard from pork or shortening from vegatable products. The oil portion degrades very slowly. It seals the food from oxygen and micro organisums.

Pemican is OK but very rich due to the fat content. It is great fuel especially during cold weather.

An article in the current issue of Backwoods Home substitutes peanut better for fat. I don't know if it will keep as long but it sound more appetizing to me.

I got a great recipe for BIF bars, using peanut butter and dates as the base. It is a great energy food that keeps well in the pack. I've used figs in place of dates for similar effect. It goes really well with a bag of granola type trail mix. Just watch out for black bears on the trail when you open it.

ah, I see.. That makes sense then.

At first I was thinking : " I bet it don't taste like anything I'd want to put in my mouth after a few summer days"

Bat69:

In our house, we still render pig fat for lard and the crunchy results after the fat is rendered are chopped up, put in their own container with a little bit of the rendered fat, salted and spiced to personal tastes and taste great when spread on toasted bread, winter or summer.

Bountyhunter