My family does historical recreation (SCA), and one issue is how to keep
meat at a week long camping event without a (modern, inconvenient)
cooler. Currently we have one solution that involves preserving meat in
spices and vinegar, from a roughly 13th c. source. Other than that we
use beans, eggs, cheese, etc., which don't have such a serious spoilage
problem.

Historically, smoking was used to preserve food--but as far as I can
tell, the smoked foods currently available in the supermarket use it for
flavor, and require, or say they require, refrigeration. I was wondering
if people here could point me at sources for smoked meat that would keep
without refrigeration, or suggest other solutions to the problem,
preferably ones that don't involve too large an investment of time and
effort.

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