Break the jerky into rough pieces and place in a food processor or mortar and pestle. Pulse until you have a rough fibrous powder with some slightly larger pieces remaining. You are not aiming for a fine uniform dust. Some texture is correct and historically accurate. The Plains tribes pounded the dried meat between stones on a hide, which produced a similarly rough, fibrous consistency. Set aside in a bowl.

If your dried berries seem at all moist or sticky, spread them on a baking sheet and place in the oven at 200°F for 20 to 30 minutes until completely dry. Moisture in the berries can compromise the shelf stability of the finished pemmican. Allow to cool before adding to the meat powder.

If using suet rather than pre-rendered tallow, place the suet in a small heavy saucepan over the lowest possible heat. Allow it to melt slowly, stirring occasionally, until completely liquid and clear. Strain through a fine mesh strainer to remove any solid pieces. Allow the rendered fat to cool very slightly but keep it warm enough to remain liquid and pourable.

Add the dried blueberries to the meat powder and stir to combine. If using salt or honey add them now. Pour the warm rendered fat over the mixture gradually, stirring continuously as you pour, until everything is fully coated and the fat has bound all the dry ingredients together. The mixture should feel dense and slightly oily and hold together firmly when pressed between your fingers. If it feels too dry to hold together add a small additional amount of melted fat. If it feels too loose add a little more powdered meat.

Press the mixture firmly into a small dish, loaf tin or silicone mold. Alternatively roll into balls or press into flat rectangular bars by hand. The historical preparation was pressed into whatever container was available, rawhide bags most commonly, and allowed to set in the cold. Refrigerate until completely firm and set, approximately one hour. Once set, cut into individual pieces if pressed in a dish.

Wrap individual pieces in parchment or cloth. In cool, dry conditions pemmican keeps at room temperature for weeks to months. Refrigerated it keeps indefinitely. Do not store in an airtight plastic bag if storing at room temperature, as the pemmican needs to breathe.

Eat as is, chewing slowly. The fat coating will soften slightly from the warmth of your hands and mouth. Alternatively dissolve pieces in hot water with a pinch of salt and any available dried vegetables or grains to make rubaboo, the pemmican stew documented by North-West Mounted Police accounts and by fur trader journals as the most common cooked preparation of pemmican in the field. The stew version is significantly more palatable than the raw version and is recommended for anyone who finds the texture challenging on its own.