I will note that from what I've read the nutritive value of pemmican is compromised if you dry the meat at 170F as recommended in the link in the OP. Obviously it takes a lot longer, but if you keep the meat under 100F while it dries the nutritional value is substantially higher. A hot sunny windy day is about ideal. Or a fire or other heat source where you can keep the meat from cooking. Being able to slice it super thin will help a lot with getting it to dry quickly.