I realize you’re asking about keeping big hunks of meat, but have you considered making pemmican? It’s something I’m starting to experiment with.
I haven’t tried drying meat yet, but I’m going to use ground meat because I’ve read that it dries fairly quickly (I’m using a dehydrator).
I just got 40# of beef trimmings from a buthcer and rendered it into a bit more than a gallon of tallow.
I have plenty of dried fruit to add.
Now I’m looking for a good recipe. I googled it and found a few that look promising. Does anyone here make pemmican, if so, what ratios do you use?