hi Nikita, welcome aboard

For the beef suet, try a butcher shop where they cut and trim their own fresh meats. If you tell them it's for cooking (as opposed to the bird feeder ) they'll make sure it's thick white fat from the side. As for pure, unadulterated jerky from any meat, beef, buffalo, venison or otherwise ... you'd be best to make your own home-made, that way you'll know what is and ISN'T in it. If you get your meat from that same butcher , they'll pre-slice the meat for you too ... saves a lot of work AND it's still way cheaper than buying commercially made jerky.

Here's a link to some jerky and pemmican recipes from paleofood.com. There are directions for using your regular oven, if you don't have a dehydrator.

hth,

Doreen