Freeze-drying at home is not going to be an option -- to freeze dry food properly, it takes some pretty pricey commercial equipment. Dehydrating meats, on the other hand--to make jerky as you mentione--is a perfectly good option. You can do that in an oven, in a dehydrator, or even on a rock outside on a hot day if really want to go native.
Now I think your best approach is probably going to be to can your meats--using a pressure canner (not a boiling water canner). There are plenty of resources online if you research this, but here's a start for you: http://nchfp.uga.edu/how/can5_meat.html