Pemmican Nori as Primal Fuel

I've combined two ancient food technologies into something I hope will be a great fuel source for an upcoming backpacking trip. I made pemmican from grass fed ground beef, lard, salt, and apples I picked from my yard. Wondering how best to eat it while on the trail I realized I had some nori sheets so I just wrapped up the pemmican as if I were making a sushi roll. The high protein and fat content should provide a great source of fuel and I'll report back as to how it went.

Recipe (makes 2 rolls)

2 grass fed burger patties
lard (as much as you need, see below)
dried fruit
4 sheets of nori

1) Set the oven to a low temperature. I used 170F.
2) Put your fruit on a baking tray and put in the oven.
3) Cook your meat until very well done. (I cooked it sous vide to ensure that all the meat was thoroughly and evenly cooked.) Drain any grease.
4) Spread cooked meat onto another baking tray. You want to dry it out as much as possible.
5) Leave in the oven for about an hour or until both the fruit and meat are very dry.
6) Blend the meat in a blender to make it as close to a powder as you can.
7) Add dried fruit and blend that in too.
8) Melt lard in a pan.
9) Put the meat/fruit mix into a bowl.
10) Keep pouring the melted lard into the bowl as you mix. You want it to become a consistency you can shape.
11) Put down two sheets of nori.
12) Spread out half of the meat/fruit/fat paste onto the nori.
13) Roll one sheet of nori tightly around the paste.
14) Roll again with the second piece of nori. (I found that some of the fat leaked through the first sheet. This second nori may not be necessary if you let the meatpaste cool enough.)
15) Refrigerate until the roll becomes firm.
16) Slice into sushi sized pieces.