As a wannabee, can you be a little more detailed about pemmican. I've heard and read about it but haven't had enough sack to try to make it for fear of rancidity! Can you use store bought jerky or must it be "real", 1/4 inch thick slices of various meats dried in the sun for a day. How about proportions of meat, berries, and fat? What kind of fat is clear, fresh and rendered? How about "trail life" (as opposed to shelf life)? Please have patience with my ignorance, but i'd like to try it at home and be ill rather than on the trail. Thanx!!<br><br>