Pemmican dried meat isn't supposed to be cooked, 160 cooks it. I made that mistake on my first batch of dried meats too, was wondering why the meat tasted so cooked. I checked mine before modifying it, the dehydrator, and it was running at 140 plus, which definitely cooks not dries the meat, not good. A top fan modded from a computer case fixed the problem.
Recommended temp is 120 or less, that works well I find, takes a bit longer to dry. The flavor difference is amazing between cooked and dried, dried it tastes exactlye the meat almost, cooked it just tastes like any cooked meat.
For rendering fats, suet is mentioned but not recommended by most because it's a harder fat, and has a stronger flavor, regular fat works well and is easy to find. The less time you spend looking for the fat the better, any butcher is usually happy to give it to you for free. Always grass fed if you can find it, if you can't, unfortunate, the taste difference is quite significant.
Cube the fat into 1/2 inch or so chunks, seems to work well, otherwise the chunks are too big and you probably lose a lot of the fat in the centers, while the surrounding fats get too hot. Use a thermometer, keep fats under 240, if they go over, you can taste the burnt taste, a friend of mine who sampled my first batch correctly detected the fact the fat had gone a bit too hot, 250, 255, by taste alone. As soon as temp in rendering pot hits 240 and you can't lower it by lowering heat, remove from heat, you won't get much more rendered fat and risk overheating it.
Also, mix by weight, I tried a few different percentages, but the recommended 50/50 is right, weigh dried meat when done, then mix in the same weight of rendered fat, it works. More, and it's a bit too greasy, less, and a bit too fluffy.
I read every online resource I could find on making real pemmican, and the above is what all the serious ones agreed on, and I can see why, it's a basic time tested method and requires no real change.
No need to freeze it if you did it right, it lasts years. Only variable is plastic bags, First Nation people used skins, about 80/100 pounds sealed with fat into a skin pouch, skins will breathe a bit, unlike plastics, so that might be a matter for concern. I've left mine out at room temp now for a few months, seems fine.
For regular dried meats, dried at 120 or below, with fat, however, you want to probably freeze them until you use them, that's my feeling, they don't have the advantage of no water at all like pemmican properly done has.