Another suggestion for long trips is to use hamburger flavored TVP. Yeah, I know it is TVP <img src="/forums/images/graemlins/crazy.gif" alt="" /> but it works well - in small amounts if you are out say for a couple weeks in 90*+ weather.

Now...on the carrying - my buddy HD carries his home dried hamburger and hasn't had any issues, even on extended trips. One thought is if you have access to a food vac, use it. Seal portions (say 1/4 cup per meal for one person) into its own bag. Then, at meal time, cut open and add in to the meal. This keeps the meat fresher (less air contact). This on top of freezer storage till trail time will help.

On the other hand I have seen old trail cookbooks talk about drying the meat and storing in a mason jar on the shelf for 6 months. Kind of like jerky in a way.

Whatever you do get the highest quality meat and as low in fat as you can. This helps a lot. Avoid the mystery $1 a lb hamburger. That is not a place you want to go <img src="/forums/images/graemlins/wink.gif" alt="" />