Lots of people think that they will salt their meat to preserve it if things get bad. The big question in my mind is Where will you get the salt from? Are you stockpiling it in the disaster room? Or are you thinking you’ll be able to run down to the corner store and buy it there?
In the area where I live salt in any major amounts is very difficult to find even now. Imagine what it will be like after or during a major disaster. There will be none to be found.
So learn how to cold smoke your catches. Cold smoking has been used for longer then anyone knows as a way to preserve foods. Basically it works to preserve the same way that salt does. Drawing the fluids from the meats and the bacteria in them. Also cold smoking will leave a dark crust on the outside that aides in preserving the meats.