Start by trimming all visible fat from your dried beef or wild game. Cut the meat into small strips to facilitate even drying. Spread the strips on a baking sheet and place them in the oven at 150°F (65°C) for about 6–8 hours or until completely desiccated.

Once the meat is fully dried and cooled, transfer it in batches to a food processor. Pulse the dried meat until it reaches a fine powder consistency, akin to flour.

In a small saucepan, gently heat your beef or bear tallow over low heat until it becomes liquid. Stir continuously for about 3-5 minutes to avoid any burning.

In your large mixing bowl containing the powdered meat, add the melted tallow, salt, and your choice of dried cherries and blueberries. Mix thoroughly.

With your mixture well combined, decide how you want to shape the Pemmican. Form it into bars or press it into a lined container for slicing later.

Allow your shaped Pemmican to cool at room temperature for about 30 minutes to set. Store it in an airtight container.