While acceptable, I would not use the recipe in the link for to make pemmican for anything except short term storage and for short term use.
The information in the attachment is what I use when I make pemmican. The recipe and suggestions are the same as what I used in the 70s when I first made pemmican. Lex Rooker has added quite a bit of information in one document that I had used from several sources way back when.
Note the recommendations on what kind of dried meat to use, and the type and quantity of rendered suet. No funky additional ingredients, except for very small amounts of extremely dry berries.
Just my opinion.