Pulverize the dried meat and fruit; I usually use a mortar and pestle for this, but a food grinder or a food processor will help for the initial work. Mix the pulverized meat and fruit into the lard, adding a little salt and pepper. Form the thick paste into small bars about 1 inch in diameter and 3 to 4 inches long. Wrap each bar in cheesecloth and dip it quickly into melted paraffin.
It is, of course, always best to store pemmican in a cool, dry place, but refrigeration isn’t required. When you’re taking pemmican on a journey, pack it in a cool spot that isn’t exposed to the sun. Native Americans and the early explorers ate pemmican raw, like a candy bar, and sometimes they boiled it in water, making a gruel. It can also be mixed into soups and stews, along with such ingredients as squash blooms and strips of dried pumpkin. Either way, pemmican is a highly nutritious mix for camp or trail. And for home consumption, too.