Todd,your a gonnabee,not wannabee.Pemmican was made with lean meat,Ie. buffalo,venison,or the texas longhorn.The jerked meat is pounded into thin fibers.Cut any fresh fat into walnut size pieces and "try" over low fire.Do not allow it to boil.Discard all lumpy material from the clear liquid.Mix 50/50 with meat.I like to blend in approx.another 25% of dried berries. This will have the finished consistency of sausage.It must be wrapped.Clear sausage skins or even vacume packing will do.This was the survival and travelling food of the Northern Plains peoples.Remember the temperatures are pretty cool up there.I use the sniff test for rancidity.It's a lot of work!Commercial jerky is full of chemical preservatives, teriyaki,peppercorns and is the industry's way of moving inferior meat.Try the specialty supplier's,kosher butchers and any friends who hunt for suitable cuts.It's alot of work.I had to hole up for a night in the rainstorms here(Calif).My squaw fire and pemmican had me almost to warm in my bag.temp was 32,wind chill unknown. <br><br>