For pemmican, I make jerky with no flavoring other than a little salt rubbed into the meat before drying.  For proportions, I use my postal scale.  3 oz. dried meat, 3 oz. fat, 1.5 oz. currants or other dried berries.  In other words: 2 parts by weight of dried meat, 2 parts fat, 1 part dried berries.

I use lard from organic pork, or coconut oil.  I grind up the meat in the food processor until pretty well powdered, then stir in the melted fat and mix.  It has a mild, slightly sweet, satisfying flavor.  I use it whenever I'm away from home for a meal and would otherwise have to get fast food.

I recently tried drying ground buffalo.  I spread it out thinly on the trays.  I needed to turn it over halfway through the drying process.  It's cheaper than steak, and I'm just going to grind it up anyway.  It worked out okay, though I think I like the steak strips a little better.

Anyway, good luck with the pemmican!

Lynnet