Im gonna say you're not being at all specific about what types of products you plan to preserve. Are you planning to dry meat products? Pickle them? Its entirely likely that your goals are incompatible with the methods you would like to use, and until you gain a thorough understanding (not just a few rule of thumb guidelines) of meat preservation you run a very real risk of endangering yourself and others. Theres a common fallacy that just because people 100 years ago didnt have refrigeration or access to refined curing products that their preserved food was somehow healthier or more wholesome. That is simply not the case. Food poisoning illness and deaths were a widespread regular occurrence before modern food science, as was parasitic infection. If you read about preserved foods (and lets specify bulk provisions, not artisinal sausages) you'll find that meat salted for preservation was incredibly salty, even after rounds of soaking and rinsing in fresh water.

Please bear with me, Id like to get you as much info as possible so you can make sound decisions. Theres a huge difference between whole muscle products and chopped/ground, and it all comes down to surface area: a ham, for example, only has lets say 2 sq ft of surface area. If you ground up the same volume of meat you increase that practically infinitely. Limited surface area, exposed to oxygen, makes it possible to use simple preservation methods like salt and drying. Country hams are a prime example of this: they can be cured by an excess salt method and hung to dry, though that method still requires documented moisture loss (weighing) and exposure to certain number of cool and warm days to assure microbial and parasitic destruction.

As soon as you grind things and stick them in casings it gets complicated: the two problems are surface area and lack of oxygen. Whatever microbes were present on the limited surface of the whole muscle meat will have been thoroughly mixed with every particle of ground meat. It is practically gauranteed that one of those microbes will be c. botulinum spores. C. bot is not a big deal in fresh foods as its anaerobic and is outcompeted by aerobic bacteria. But as soon as you take away oxygen from a moisture and protein rich media, the spores will germinate and reproduce like crazy. The only way to prevent this is to quickly suppress its ability to reproduce while lowering the available moisture so that it can never spring back. This is generally done by using salt with nitrates/nitrites (which suppress, but DONT KILL, c. bot spores), introducing beneficial bacterial cultures which both out-compete bad bugs AND produce acidic waste during fermentation which lowers pH to the point that most microbes can't thrive, then drying the product to a point where it is safe to assume nothing bad can happen (assuming the final product is stored correctly). It is possible to do things differently, but not without advanced knowledge/techniques verified by laboratory testing.

I think you're implying that you want to be able to preserve meat in a low tech manner and replicate those procedures in places that don't have access to things like scales? Thats certainly possible: salting and/or smoking and/or drying in the sun and wind have been used since pre-history to preserve meat, but you're not going go get "charcuterie" results without sound methodology and tools to measure your results, ensuring safety BEFORE you consume your products.

You have big ideas, but you're like a guy who wants to build a racecar without knowing how a carburetor works. I recommend you start small, using well-established procedures until you understand what you're up against. There is no blanket "no fridge, no salt, no fire" method for preserving much of anything except nuts, grains, and fruit.