Biltong preparation for bush living
Just made my first batch with the top voted recipe on this sub. My plan is to make batches of biltong for a job I have this summer in the Alaskan bush. I will have access to a house with fridge/freezer for 4 days at a time, then will be in the wilderness for 8 days.
I am looking for any ways to extend the shelf life of biltong to be able to preserve meat for the summer, at least for a couple weeks, as food shipments are rare and in the wilderness I would like to have a protein source.
I will not have freeze dryer access, but so far I have heard of:
Longer vinegar/salt soaks
Adding baking soda and vinegar
Drying until very hard and rehydrating into a broth
Any ideas for making biltong last as long as possible in harsh conditions? This is my test batch, still has a couple days to go.