Pemmican is similar, but not like jerked meats. The indians took buffalo meat and dried it to @ 2-4% moisture. It was then pounded into a meal much like corn and mixed with fat and sometimes berries. It was the 19th century equal to a powerbar, mainstay ration, MRE. In good conditions a brick could remain fresh for years. It is an acquired taste, bearing little resemblance to a terryacki and peppered strip of jerky. Trust me on this <img src="/images/graemlins/crazy.gif" alt="" />