Render the tallow slowly in a pot at low heat. The low heat ensures that the fat does not burn, which can ruin the pemmican. This process can take several hours.
While the fat renders you can blend the dried meat and optional spices into powder.
The ingredients should have a sawdust-like consistency so that they can now be mixed with salt in a large bowl.
As soon as the tallow is rendered, it can be separated from impurities in the fat through a fine sieve.
As long as the fat is no longer too hot, you can pour it over the dry ingredients and mix well. There should be just enough tallow to moisten all the meat.
Pour the mixture into a shallow casserole dish and then place in the refrigerator to cool and set for a few hours.
Afterward the pemmican can be cut into smaller pieces (bars or cubes). It be stored in an airtight container in a cool, dark place or in the freezer, where it will last even longer.