Elisi Tsayonah wrote:
> But if one wished to make pemmican without beef,
>what would one use for the fat? I have been told that pig
>fat (ie lard) is not suitable as it does not set up firm
>enough.
I don't see why not. At least if you use pig suet. Suet is the fat from
around the kidneys and is the most saturated.
> Or am I just going to have to wait until I find a
>source of grass fed beef to try? Thanks for your advice!
In the vendors section of http://www.paleodiet.com/ there are both beef and
bison vendors that sell grass fed. Also they will sell suet, though it
won't be listed at the web sites.
Don.