I have been experimenting with pemmican. I made a traditional recipe, and it was a little too bland for me. So, I am adding spices to try and get something I like. Pemmican is 50% fat and 50% meat. Supposedly it stores forever. I don't really believe that....yet. With my first batch I made about 2 years ago I put a bunch of the rendered fat in a jar and left it open and put it on a shelf. It still hasn't gone bad...no mold, not rancid...nothing.