I haven't been reading for a couple of weeks, so I know the pemmican
questions are a little old.  But this is my experience:

Sliced meat makes a better consistency to the end product, and the
meat is leaner, which makes it keep better.
I put my pemmican into small glass jars, pressing it down with
a spoon to get the extra air out of it (helps it keep).
I have organic home-rendered lard, and I usually use that for the
fat; it keeps for weeks if not months in a cupboard.  The last batch
I made with duck fat; I'm expecting that will not keep as long, but
it is really yummy.  Eat with a spoon.  Some people use coconut
oil.

I have been reading the book about the Ernest Shackleton expedition
to Antarctica in 1909.  The book is "The Heart of the Antarctic."
Fascinating!  Their staple foodstuff was pemmican made of
beef and beef fat.  They allowed 3/4 lb per man per day.  They usually
boiled it up with water at mealtimes, calling it "hoosh".  Other than
that they had biscuits, cheese, chocolate, and jam.  Also seal, breast
of penguin, and pony.

Lynnet