>>1336288>smoke it (requires assloads of firewood and good fire-building skills and time)>fire dry it (if you can build a basic campfire you can do this but it tastes like shit)>sun dry it (only works in hot/dry areas)>salt pack it (requires assloads of coarse salt)>brine it (requires modest amount of salt, clean water, and a large coverable vessel)>pickle it (requires vinegar, anything not fish will taste like vinegary shit)>cure it (requires either assload of salt or assload of honey and 6+ months and somewhere dark to hang it that animals won't get to it)So far I have successfully preserved red meat and fish with every method but salt packing, and even produced a better-than-storebought ham over the course of 8 months with a honey cure on a wild hog. I can say with 100% honesty that I would not willingly eat pickled or fire dried red meat outside of a survival situation though, shit was nasty.
Smoking is my favorite method, I have access to large quantities of hickory wood so even when it's dried enough to last more than a week in ambient temps it still tastes good. A properly made hard-smoked sausage will not spoil or mold for at least 3 months when hung at ambient in the midwestern summer and tastes amazingly good.
