(moderators, if this is the wrong forum for this, please accept my humble apologies and relocate it.)
I have a question for those of you who are food prepping. (I did, in fact, use the search function, but may have missed where this was addressed!)
I would like, in addition to the canning and meat jerking that we're already doing, to make pemmican. I just have a question regarding pemmican preparation:
I know that you're supposed to use rendered animal fats in it's preparation, but would commercially-available lard work?
thanks, in advance