>>608560
Most modern military rations is just store bought garbage like biscuits or canned goods. On the one hand a MRE enthusiast can make hiw own NMRE pretty cheaply, but on the other hand it's still garbage food.
Best is this >>608561
Hang the pig by its legs, cut its throat, it drains away the blood which increases spoilage.
Then cut the meat into neat strips and sort them over a smoking pine needle fire.
While this is happening cut the belly fat off and throw it in a pot, boil it until the fat is liquid. Strain out the belly rinds and salt them, these will keep for 2 months.
The hot, liquid fat should be put back on the fire to keep warm/near boiling. This keeps it sterile.
Now take the cut meat off the smoke. They should have been on the smoke only a few hours while you melted the belly fat, and only enough to smoke away any bacteria on the surface, which your knife or hands deposited while you were handling it. The smoke seals the pores in the meat and adds flavor.
Put the cut meat shanks in a barrel, with sea salt between each layer.
Use a ladle to pour hot fat on each layer of meat. The hot fat is sterile and kills any viruses or parasites, the salt kills bacteria, and the smoked meat is sealed against anything bad.
Continue doing this until the meat and fat is to the top of the barrel. The fat will turn solid and encase the meat so it can't spoil.
Seal the barrel and bury it about 10 yards deep (a pantry or basement) where temperature is constantly cool year round.
This will last the whole winter, which is 4-6 months.
Every time you need to eat, you crack open the barrel, scrape off some fat and drop it in a pan. Then you take out a shank or cut of meat, and drop it in the fat on the pan. Ready made breakfast.
If any spoilage happens, the fat layer will spoil before the meat, so you can scrape it off and you know what's affected. This makes it extra safe.
This is how villagers did it in Europe for centuries.