If everything is dry and the meat is prepared properly, this stuff can last for decades when stored correctly. However, because there is a lot of fat in pemmican, the fat can go rancid from oxidation. There is also a lot of moisture in the air, which can re-enter the pemmican. Once moist, the pemmican can start going bad. The key to maximizing the shelf life of pemmican is to store the pemmican away from oxygen and moisture. Obviously, I haven't had pemmican sitting around for a decade on my shelf to tell you whether it will last this long. :) But I have eaten pemmican which is over a year old. To play it safe, I would make sure to cycle/rotate through your pemmican stockpile every year or so.