Chill the meat in the freezer for at least 1 hour, which will making slicing it easier. Slice the meat,against the grain, as thinly as possible. Place the strips on a wire rack or dehydrator racks.

If using a conventional oven, preheat to 170 degrees F. Place the meat in the oven and place a towel or pot holder in between the oven door and oven to allow a bit of airflow. Cook for about 8 to 10 hours, or until the meat is brittle.

If using a dehydrator, set the temp to 140 degrees F. Place the meat in and dehydrate for about 15 hours, or until the meat is brittle.

Although the fruit is dried, it still contains moisture and needs to be dehydrated more. Place the fruit on parchment paper, then follow the same steps for the oven or dehydrator methods as above.

Add the jerky to a blender and blend to a powder. Repeat with the fruit. The fruit won’t grind to a powder, but you want it broken up a bit, with some pieces still whole.

Weigh the powdered meat and measure out the same amount of tallow.

Melt the tallow in a saucepan over medium heat.

Stir the tallow, meat and berries together.

Scoop the mixture out into lined muffin tins or form into about bars or balls. Place in the fridge and let cool for about 2 to 3 hours, or you can let it cool on a wire rack at room temperature.

Wrap tightly or vacuum seal and store in a cool, dry place.

1 pound of finished pemican has 3000 calories.