When I first decided to make pemmican, I thought the process would be simple: make jerky, pound jerky, render fat, combine. In practice, there were a couple hiccups, but the results were surprising.
In the finest pemmican, the dried meat was pounded until it became a powder. I started grinding pieces of jerky with a mortar and pestle. It worked, but I realized it would take days to process a useful quantity of meat. I eventually found a rock and a solid piece of earth, wrapped the jerky in cloth and pounded it out. You could probably blitz the meat in a food processor and obtain similar results.
With my meat powder made, I ran into a problem: