Haiwee, for short trips or cool weather trips, fats turning rancid are probably not an issue. Long-term storage at home, though, should be in the freezer--especially if, like me, you're preparing foods in the winter for next summer's trips. At least some of my trips are back-to-back (if I'm going to drive a long distance), so the food for the second trip stays in the car (not a great place for food storage!) while I'm on the first trip.

With any meat, I try to get rid of as much fat anyway, both because of the saturated fat issue and because I have problems digesting most fats. If I want fat for extra calories (which, frankly, I don't need!), I'd rather add nuts or olive oil. I don't have problems digesting either of those.