The Ultimate in Long Life Protein! BIltong!

[Jonas]

Before drying, jerky is marinaded in various concoctions, some good, some not-so-good, some horrifically bad. I've never tried biltong (zebra or otherwise), but both biltong and jerky are a condensed form of protein.

We have a product, mostly found in Kentucky and Virginia called "country ham". It's a whole ham, pepper and smoke cured, requires no refrigeration, and you can hang it up in your closet or basement where it will last darn near forever. Cooking one is a two-day project of boiling and baking and the meat is chewy and salty. It's an acquired taste and a traditional meal on the first Saturday in May in Kentucky coinciding with the running of the Kentucky Derby. A country ham is expensive here so I have no idea what it would cost in the UK.

Another option is to buy a whole Italian salami or summer sausage, remove the plastic wrapping (but not the casing) and put it in the refrigerator. In a couple of months it will be completely dried and then can be stored in a closet. Wipe the sausages with vinegar to prevent mold, although the mold will form on the casing, not the meat, and will be peeled off before slicing and eating.