I made a bunch of pemmican back in 2005. The left over suet was but in a plastic tub and left in the refrigerator (around 5*) ever since then. Do you think it’s still usable for making more pemmican?
Grantbo... about all I can say is thaw some, and test it... sniff it, maybe melt some in a pan and sniff again. I don't think you'll have problems with rancidity (and melting/heating it WILL make that obvious if it is), but I'd be concerned about freezer burn after this many years.
I'd probably make a REALLY small batch and taste test it before wasting a lot of valuable ingredients on the whole amount, too.,
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Frozen Suet Question
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