You know, this brings up an interesting thought.

There've been times when I've made some thicker than regular beef jerky, and it ended up with mold on the outside. I shaved the mold off and consumed the remainder without an sort of digestive problems. I got to thinking, dry salami and such things have molde on the outside, or rind, of the meat. Southern style hams also regularly have mold on the outside. In either case, the mold is trimmed away and the meat consumed without incident. I've seen these meat products hanging for many months in delicatessens and meat markets, so I gotta think that properly cured meat is a durable survival food. I guess the same could be said of some cheese products as well.

Just a thought.