I mentioned that there are a couple of tricks to making great pemmican. One well known online guide cautions against using melted tallow that is too hot as it might cook your dried meat that you have taken pains to keep raw as the heat can activate and denature the enzymes found in raw meat that help you to digest it and derive maximum nutritional value. This is not really a problem though if the meat is completely dry because the enzymes require water in order to be activated. According to the amazing historical pemmican resource that I cannot recommend more highly: The Fat of the Land by Vilhjalmur Stefansson, Native Americans would sometimes use fat that was hot enough to fry donuts which is like 350 degrees Fahrenheit.
One good reason to use fat that is relatively hot and not just melted is to make sure that the ground meat fibers are completely saturated with hot fat. If not then your pemmican will have a weird mouth feel as described in the first secret to great pemmican post. The fat doesn’t have to be super hot when you combine it with the meat as long as you keep the mixture hot until the meat is totally saturated. I will usually mix the ingredients in a double boiler to make sure they stay warm until they are fully saturated and the mixture takes on a much darker hue. You can even cook the mixture a little until it gets even darker. It seems that the darker the pemmican the better. Pemmican that looks very light and pale in color is bound to be unpalatable.
Using a double boiler can also keep the mixture soft enough while you fill molds or pans for making pemmican bars. If you want to get really traditional you can fill a buffalo hide bag with pulverized meat which you then pour hot fat into. This technique would require fat that is very hot, well over 300F as mentioned above.
It’s also worth noting that the temperature required to kill pathogenic microbes on meat is the same temperature that will denature, or “kill”, the enzymes, and that meat has to be wet in order for the microbes to be killed otherwise they can go into a dormant, heat resistant state ready to resume their biological process, which include their own enzymes, at a later date when conditions are favorable again. Of course we want to use meat produced by operations that should be free of pathogens or use other methods besides heat to make sure we are not ingesting these harmful agents.
I’m not sure how much you can fry and brown the dried meat before it reduces the nutritional value and/or how much that would improve the taste of the final product. That’s why I’m sharing this information here so people have a good point from which to start experimenting and then hopefully share their experiences.