To make pemmican, first roast jerky over coals until the grease begins to show and it takes on a ritch brown color like seared fresh meat. This in itself is a good way to prepare jerky for eating. It is rather crunchy but very tasty. To continue with the pemmican, pound the roasted jerky fine. This is done on a clean canvas or oil-cloth, using a smooth, flat stone for an anvil and the back of an axe for the pounder. Formerly a stone hammer, set in rawhide, was used.
Now dry fresh chokecherries just enough to take out the excess moisture, then pound in the same way, enough to reduce the pits to as fine a pulp as possible. Mix some of this cherry pulp with the pounded jerky, pour melted suet (the hard fatty tissue about the loins and kidneys of beef, sheep, etc., used in cooking or processed to yield tallow) over the whole mass, mix it thoroughly, and then pat into egg-shaped balls. These balls can be preserved in oiled silk or in a plastic bag. In the old days, the pemmican, instead of being made into balls, was stored in cases made of bladders or of rawhide, with melted suet poured over it, and sealed completely...
...Service berries, or June berries, sometimes called squawberries, can be used in the same way. Sometimes nowadays the pemmican is made without any fruit, a little sugar being added instead. But it is not so rich or tasty as the old kind...