In the times of the Old Frontier there were no freezers so people were quite clever when it comes to preserving meat. You can take cures from them for preserving meat in the event of an emergency where there is no real way of keeping things cold.
The main way the old pioneers kept meat preserved was to pickle it. They would salt the flesh to draw out the blood and then make brine in a barrel. The meat would then be filled with brine. The meat was then rinsed when it was pulled back out of the barrel.
Hams are quite easy to cure. They are put in barrels of brine for only a few days and then smoked over a fire. This type of preservation is called cold smoking. You simply need a metal container that contains the smoke from a fire and another wooden container that is airtight and can hold smoke. A pipe moves smoke from the container and flows it into the smokehouse. Smoked hams can keep a very long time. Even today at farmer’s markets you can buy a ham that is over ten years old.
If you want to store bacon then it will keep if stored in airtight containers packed with lard. The lard is thick and blocks oxygen from getting to the meat. This way the meat is not ruined.
Similarly, I found in my research there is some evidence that packing eggs in finely ground cornmeal will preserve them for some amount of time. I’m not too sure about that one.
If you want to try and preserve eggs you might try making the Asian Century Egg method. You put the egg in a brine of salt, calcium hydroxide, and sodium carbonate for 10 days followed by several weeks of aging while wrapped in plastic. The eggs turn black but they are actually a delicacy.
If you want to refrigerate meat like our Paleolithic ancestors did you would pack meat and rocks in an animal’s intestines, tie of the ends and then attach a long cord. The intestines would them be dropped into a deep lake or pond. The cold water twenty feet or so down basically acts to make the meat as cold as possible.
Of course one way to survive is to simply grow things that are very storable when dry like corns, beans, peas, quinoa and sunflower seeds.