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Don't you have things like pic related in Murrika? Dry sausages and smoked meat (pork and beef) with a high salt content?
That stuff can be kept at ambiant temperature, preferably in an air tight box or wrapped in the plastic wrap they come with, and can last that way for at least a month. That's what I use myself. I know about that "jerky" thing you have but it's something completely different, it's closer to what you call "bacon" and "salami".
