Im a bit confused about this issue. So the point of going to all the laborious trouble of making pemmican is to separate the fat so it doesn't go rancid, render it to oil, and add it back.
But if the fat goes rancid in the first place, what difference does rendering it make, then adding it back? Why would it go rancid if dried along with the lean, but not when rendered and added back?
Lamb and beef fat is mostly mono and saturated fat, right? That's pretty stable and doesn't easily go rancid right? And once rendered to oil or tallow, it can be stored at cool room temperature without going rancid right? Well, again, why can't we just well-dry the marbled meat, lean and fat together?
I have a homemade jerky maker using a trash can, space heater, mini fan, and BBQ grills. Works like magic. I ground mutton today, fat n all, flattened it into thin sheets on the racks, and dried it for 10 hrs. I ended up with well-dried jerky sheets with a fair amount of clear oil pooled on them.
So what's the problem with taking this backpacking?