Pemmican Recipes posted to rec.food.preserving by Jim Weller (in Yellowknife)

Lots of pemmican recipes start by grinding or shredding jerky but the
authentic way, at least in northwestern Canada is to dry the jerky until
it is brittle, then pound it with a rounded stone on a flat stone
"anvil" until the meat separate into fluffy fibres. Some "pound meat" is
almost a powdery dust. Then you add the melted fat and the optional
berries.