Pemmican Recipe, According to Ray

I make pemmican by grinding up several lbs of dehydrated eye of round slices with a handfull of dried cherries in a food processor or blender (or between rocks if you're a purist). The meat should dried until brittle to facilitate grinding and eliminate any moisture which could facilitate bacteria or mold. To this I add tallow until the dried meat is totally saturated. It's then done. Total time (apart from dehydrating meat) 15 minutes.

I save tallow from broiling (cheap) hamburger during the previous week. I leave the broiling pan in the oven after the burgers are done for about 10 minutes at 350 then leave it in the warm oven until I do the dishes. I then srain out the tallow into a bowl. As it now contains no water, it dries hard and white (it can be substituded for wax in making candles). If kept dry, pemmican will keep longer than you will live. Beware of condensation in airtight containers. I keep mine in a cassarole dish with a loose fitting glass lid on top of (not in) the refrigerator.

From: Ray Audette, author of NeanderThin: A Caveman's Guide to Nutrition