To be really safe just indian smoke it. Basically it is dried to the point (with some dry salt treatment prior to drying/smoking) of being nothing but dried protein/jerky and lasts nearly forever. No vac. pack necessary.
The process is easy and takes a long time.
Dry salt the meat, thick parts more salt, thin parts hardly any. Let sit, depending on overall thickness. Remove dry salt and rinse with water. Dry in air 'til pellicle forms them smoke for days or weeks. Not very practical for a Little/Big chief, but if you're ever outdoors for weeks you'll have a fire going anyway.... Then when it is see- through and hard, it's done.