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.