1.
Celery stalks dried and grinded (ground???) in
the food processor can be mixed with the meat
when making pemmican. Something 1/4 to 1/3 celery
to meat. Works both as spice and nutrient complement.
Adds fiber also. Very tasty.
2.
Use olive oil instead of suet. Not as handy as
ordinary pemmican but tastes better (at least in my
opinion). A good fat complement. Use as much oil as
to only just get the meat "wet". I put it in small
plastic boxes originally intended for freezing.
Store in the refrigerator (I think its ok in room
temperature for quite a time, but its better to be
on the safe side. Also, if visible in the kitchen
you will eat it at once, because it tastes so good.)

- Hans