In "olden times" (pioneer/settlers that is, hence the bunny-ears), salting meat to dry it worked pretty well, and when it came time to use the meat, the person preparing it would soak it in water for [some length of time] to help get the salt back out.
Smoking is another option, which basically involves slow-cooking the meat thoroughly in a smoke-filled environment. The smoke repels the insects and seals off the meat in tree-resin (vaporized and collected on the outside of the meat like a skin), and the slow-cooking largely takes care of bacteria, etc. There is a limit to the size of meat you can cook this way, though, and I only know the basics of the procedure, so it'll probably take some more research to perfect a technique. There is also the type of wood to consider - some wood resins can be toxic (or so I've come to understand - please correct me if I'm wrong).