We have done this, with Venison. Venison is a good choice because it is so naturally lean, it is easy to dry it out to the point where there is almost zero fat content. I realize that we want fats, but stored meat is a dicey way to get it. You want the meat lean & dried until it is hard, like gravel (not kidding). After processing, if you squeeze a handful, it should be painful on the palm because the meat is THAT dry, THAT hard, and THAT much like gravel. Really.

This means you have almost pure protein, that stores for frikken EVER if you simply put it in a mason jar in a cool dark place. It absolutely requires rehydration and heat to be edible, but the flavor remains, and it is very tasty. We have found the best use is as a supplement to pasta sauces and chili. In both cases, you have plenty of hot liquid and other flavors and textures. Adding the Venison Gravel simply bulks it up, adding a lot of flavor and protein. It only takes a few minutes to rehydrate and soften as long as there is liquid, heat, and stirring.

I have eaten this after 7 years in storage, and it tastes the same as when we processed it. It is handy to have... you can almost think of it as something to bulk up any other liquidy meal.

Although it takes heat and mechanical energy to process, it does not require canning. Big difference, in both energy required and time / trouble.

BUT: if you really want storable, versatile protein, there is nothing like peanut butter. Really. You cannot store enough. Yes, it can separate over time (long time) but even then it is not rancid, it just needs to be re-incorporated. Peanut butter is one of the top ten prepper foods, and it is also a comfort food. Believe me, a soy cracker from an MRE is not tasty at all by itself. Smear peanut butter on it and it is awesome. Both in taste, texture, and needed protein.