I have a stash of meat in my shelter that has been preserved using sap from trees, and it will keep that meat good for as long as I need it to. Simply cook the meat, get a big bowl, procure a lot of tree sap, melt the sap into your container, and like dipping a candle wick into wax, repeatedly dip the cooked meat into the sap, covering it entirely. Allow to dry for a few seconds and dip again, and again until a thick layer of white (for the sap I use it's white) forms, and is a hard shell around it. It preserves the flavor, doesn't rob it of its moisture, completely seals it from air, and since it's antimicrobial and antifungal, it's going to be incredibly effective at preserving the meat long term. The oldest piece I've preserved is 6 years old, and we cracked the shell open and heated it up over a flame and honestly? 8/10 highly recommend, juicy, bold flavor, lots of protein obviously, all the benefits of meat without the worry.

Additionally, I have an insanely large stash of what the family calls ''Dad's magic soup cubes'' where I essentially just make a soup that has no dairy in it, like a good chicken soup or bone broth, and cook it down until the water gets cooked down a fair bit and starts to thicken. Add a single teaspoon of white vinegar or red wine to help preserve it long term, pour into ice cube tray, freeze. These are concentrated soup cubes, purposefully distilled down so you have maximum flavor per cube, and the only thing you need is hot water. Instant soup. One cube put into 8 cups of water makes an easy 4-8 servings, one ice tray has 12 slots, that's 48-96 servings per tray, and I have probably about 50 air sealed bags in my deep freezer that each hold 5 trays worth, so 60 cubes per bag, so in total about 12-24 THOUSAND servings. We occasionally break out a bag for colder months, or when someones sick, but I prefer to make a batch fresh and store the excess that doesn't get eaten. Since its all dairy free it won't spoil or anything, especially with the vinegar or wine making it even more resistant to spoilage, especially if I lose power or something for an extended period, and anyone familiar with rotating soup pots knows you can essentially have a soup that never goes bad as long as low heat is applied, and it's all flavors we love, and it has the best bonus of being really healthy products in it. A little trick I learned from my great grandpa way back when.

Now all i need is a lot of water storage and we'll be better prepped lol