What about shelf stable meat? Autoclave some ground beef, vacuum seal, and enjoy!
I believe you are talking about the old "country style" cured ham etc. or some people call it a Tennesee Country Cure... if I remember right.
Anyway its basically salting the hell out of it and smoking is optional if I remember right also, anyway it lasts for months upon months without any refrigeration required. Before refrigeration if you wanted to keep meat it was about the only way. A guy at work was just telling us about how his grandpa did it and that the meat was off white after it was finished.