1. Make Jerky
Dried meat can last for a long time, it doesn't require any special equipment to create – and you don't have to keep it in the fridge or freezer. If you want to make your own jerky like our ancestors did, start with raw meat. Don't use cooked meat – it will go bad in a few days and cause food poisoning. Use red meat for jerky making (although any mammal, bird, fish, or larger reptile meat will work with this technique). Cut the meat thin and across the grain. Trim off all visible fat. While the meat is still juicy, sprinkle on a little salt. You can also sprinkle sugar and/or spices like pepper, ginger, cumin, chili powder, etc. These additives are optional, but using salt will create a less hospitable environment for bacteria. Hang your jerky slices to dry in the sun, using an improvised rack or simply hang it on twigs and branches. Dry it in the sun until it becomes brittle and store it in a paper bag or cloth sack. It should last several weeks, even in warmer temperatures.