actually I have always made pemmican with ordinary beef fat, twice rendered.  It does not form as much of a solid block as it would with suet.  It is more crumbly but it is just as edible.  Of course I get the ordinary beef fat for free by simply saving the fat drainings from unspiced beef I cook, and then reheating it all until the water is out of it.

Kathleen (who was a member of this list years ago and just now posting again, in my 4th year eating paleo)