Jerky is an obvious one. Vacuum pack and it lasts indefinitely. You don't need a dehydrator or smoker either but smoking is the best IMO.
Here's an oven recipe for beef jerky.
1 pound boneless top round steak or London broil, trimmed of fat
1/4 cup liquid smoke
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper, or to taste
Wrap beef in plastic wrap and freeze 30 to 60 minutes until firm, but not rock hard. (This makes it easier to slice evenly.) Using a sharp knife,
slice the beef across the grain into thin strips about 1/4-inch thick.
Place liquid smoke, soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and cayenne pepper in a large zip-top freezer bag.
Seal and squish to combine. Place beef strips in the marinade, re-seal, and toss to coat.
Open bag, squeeze out all the air, seal, and refrigerate for 12 hours or overnight.
Preheat oven to 250 F.
Drain meat strips from marinade and pat dry with paper towels. Place a baking rack inside a jellyroll pan. Arrange beef strips on the rack in a single
layer with room in between for air circulation. Bake for about 4 hours, until dry to the touch. Remove from oven and let air-dry in a cool dry place
for another 24 hours.
Store in a covered container or ziptop bag.
Yield: about 3/4 pound beef jerky
Make sure you trim All
the fat from your meat. This method will work for red meats such a Venison, Moose, Buffalo etc.
You can even do fish but the shelf life is limited so salting or pickling is more effective.
Some links to help you out:
edit on 12/12/2015 by Kukri because: (no reason given)