I have been on many survival forums over the years and have yet to read how someone on the run with a back pack would use the meat of say a deer , Pig, Elk, Sheep, Goat etc .after making the kill. On the run , bugged out temps are 70to 80 during the day and 50 to 60 at night. Bugs , Flies etc. I am assuming smoking the meat into Jerky is the only way to preserve it at all and even then spoilage is going to happen without large quantities of salt. How did the Indians preserve meat long term ?? Did they just eat it all before it spoiled? Does anyone have a time table for unsalted smoked meat on hours or days to spoilage?