Here's a post from a satisfied pemmican consumer:

Newsgroup: rec.food.preserving
Subject: Re: pemmicin - anyone know how?
From: [log in to unmask] (Dusty G.)
Date: 18 Nov 1998 04:58:06 GMT

>  Does anyone have a recipe for pemmicin? (hope my spelling's right) My
>kids told their teachers that their mom could make it just like the
>indians did! And now I have to figure out what goes in it and how to go

  OK, the way we did, and still do make pemmican is to take jerky and
pound
it to almost a powder. You can add some pounded serviceberries or
cranberries, or a few 3-4 juniper berries, but only a few tribes did
this.
Then take suet, the fat around the kidneys of the bison of beef is
best, and
heat it till it melts. Pour just barely enough of the melted, liquid
suet in
the jerky to hold it together. You can stuff it into intestine- marrow
gut
is
best, or a commercial sausage casing works. We also roll it in a piece
of
leather & tie it.
   Your quantities will look something like this:

5 parts jerky,  2 parts(about) suet.
5 parts jerky, 1-2 parts berries, about 3-4 parts suet.

  You want to pound and mix it well before stuffing it in whatever you
choose. Keep it in a cool place till eaten.

  Just to let you know where I am comming from and and how I know
these
things, I am Mandan, Wyandotte & Menominee, and do a *lot* of living
history
events where we do & demonstrate things the way they were done. I also
do a
lot of recipe research, and have written some cookbooks based on the
research. I have lived on jerky, pemmican and parched corn for weeks
when
traveling & camping on horseback, and found it quite adequate. Most of
the
pemmican recipes you find now are "tuned" for modern tastes, and are
way off
base from what pemmican was and was needed to do, which was to supply
fat
and
energy during the long cold months when hunting was not good and the
animals
very lean. If you need more information, holler. You can also tell
them you
got this from a 'real' Indian. I know I'm real, I just caught a
cold...

    Dusty