Interesting question. One thing I think is it would be hard to get the right ratio of fat and lean? But, also maybe it is harder to get all the water out of the fat that way? I think removing as much water as possible is what slows the process of going rancid.

And maybe dehydrating the meat that way wastes a lot of fat that drips off?

I think the problem is that the fat requires a higher temperature to render properly (around 240). Otherwise, there is still going to be water trapped in it that will make it go rancid sooner. If you tried to dry the meat at this temperature it would cook it, which you don't want to do. As you found out it's probably fine for a few days, but for long term storage I think rendering the fat is key.

So what's the problem with taking this backpacking?

Nothing. Why would it be a problem? Dehydrated meats are fantastic, and especially so for camping or hiking.

Pemmican is an interesting, if a bit anachronistic, method of preparing a dense, portable serving of protein and fat. It's also gross. "Traditional" pemmican doesn't have berries, nuts, or any of the flavoring that white settlers added after learning how to prepare pemmican from native Americans.

However, I've made it, and I like it (barely) enough to still take on some outings.

Regarding randcidity and spoilage, all rendering does is boil the water out from the fat. The (already lean) meat used is dehydrated into complete lack of moisture whatsoever, so that the meat can be powderized and added to the mixture. Once all the moisture is gone, bacteria cannot take a hold -- in fact, the fat acts as an anti-bacterial when moisture is removed (also e.g. confit). This is important, as the powdered meat could sustain a bacterial colony if one took hold.

To finish my rant, though ... the crap that passes as "pemmican" these days, commercially, is completely deplorable (yes, there's a couple authentic brands, too). Just like jerky - make it yourself for the best quality you can attest to! :-)

We make beef jerky with eye of round that has a nice edge of fat on it and even roast that have a good amount of fat in it. I do not trim off the fat and after slicing thin dehydrate in my dehydrator at 95 to 100 degrees for 8 to 12 (depending on how thick it is). I like to keep it simple and try to mimic natural dehydrating.

My family loves the taste of the fat on the jerky and it has never gone "off". Granted, we do store it in the fridge and it usually does not last long because it is so delicious. There have actually been small skirmishes when stocks get low. We have taken it camping many times but always in a cooler.

This jerky is the best medium we have found to transport homemade salsa, pico de gallo, and guacamole to our mouths. Forget chips!

I have made pemmican many times and I love the taste of it without the fruits, spice, honey, or whatever added. It is a pain in the you know what to make though. It is so much easier to slice the meat with the fat and dehydrate. Done.