I've only made pemmican with beef tallow which I purchased from US Wellness meats. I dried my meat as much as possible and used my ordinary glass blender to grind it, doing so in small batches. I did not put salt in it. I did not like the taste without salt. So I melted it all back up and added more tallow and salt. It still wasn't salty enough for me. I would add even more next time. Also, the meat was crunchy which I did not like. I let it sit unrefrigerated for several months and that softened it up a little better, let the fat penetrate a little better into the meat.
I really liked using the pemmican on a backpacking trip melted into a pot of home-dehydrated sweet potatoes and other veggies. I liked it so much, I thought perhaps the beef is not necessary and maybe I could just bring hockey pucks of beef tallow with shredded coconut, and separately bring other meats, such as dehydrated cooked pork tenderloin. Then I could really make some tasty beef tallow coconut curry dishes on my next trip. I licked the spoons from making the coconut pemmican and it was pretty good, actually. I keep meaning to see if I can eat a whole hockey puck of coconut pemmican by itself.
Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.