Pemmican is a crapload of work for one person. If you are going to spend the time, might as well make a few trips to pack it out. And AK Fireman is right about the further the better. Why do you think that aged beef is prefered? When you hang or pack it for long times, the meat, especially the collagen, starts to naturally break down, or rot, also known as "aging." The tender aged beef? Sits there and rots, yum!! :-D
In college (Hotel and Restaurant Management) I had a professor tell us about working in a restaurant, and a steak had green stuff growing on it, he was about to throw it away, when his boss stopped him. "It's just aged beef," he tells him, washes the stuff off, and it is used. Many good tender pieces of meat are aged for 45-90 days.
Now that I've successfully disgusted us all... safety isn't a huge problem with field dressing and packaging game. Most food related illnesses you hear about come from where the meat was packaged, because there was already a large amount of bacteria, which you won't find in the same amounts in the wild. Most wild game should be cook thoroughly in the first place, and the time from when you kill an animal till its final packaging is not enough for any bacteria to produce enough toxins, which can harm us after thorough cooking, even a few days. If there is a large initial population of bacteria, this is not the truth.