To keep meat from spoiling without refrigeration you need to cure and smoke the meats through curing salts and smoke the meats.
Or you can cook the raw meats and then can the meats in canning jars using a pressure cooker.
Before refrigeration of foods people used to smoke and cure meats through curing salts.
The smoking and curing of the meat preserved the meat so that it would last without refrigeration and then the meat would also be ready to eat and require no cooking unless you wanted to heat it up.
During the Middle Ages, people preserved meat by salting or smoking it.
They would also dry many foods, including grains.
Vegetables were often salted or pickled.
Many fruits were dried or turned in preserves.
Other ways people kept meat before refrigeration was to pressure can the meat to preserve it.
The meat would be cooked and then pressure canned so that the canning process preserved the meat for later use.
People also kept food cold through use of cold cellars or by having a cooler in the ground or would use dry ice in an ice box.
The ice box was the old version of today's refrigerators as the dry ice would be placed in the ice box and then keep food cold.
Meat could also be stored in the brine and packed tightly in covered jars or casks in a cool environment for months.
The Washington's had cellars in their house ideal for this purpose and the archaeological record at Ferry Farm is full of fragments of stoneware and earthenware jars – the Tupperware of their day.