Meat spoils because it is packed with water and all the nutrients microorganisms crave.
To make meat not need refrigeration you have to make those things unavailable.
Dehydration is essential. Salt is also helpful. Salt the meat heavily and dehydrate it on a fan or in the oven. You end up with jerky which, if sealed from humidity, will stay good indefinitely. Look for proven recipes.
Salt by itself, without dehydration, isn't good enough. Corned beef, for example, is salted heavily and will still spoil if not refrigerated.
An alternative to drying is to pressure can the meat. By heating a bottle of meat in a pressure canner, the boiling point of water is increased to the point where botulism spores are destroyed. The bottle seals out further contamination. Bottled meat will stay good for years.
While I think that preserving food is a valuable skill- I totally agree with GdD that it is not important for international travel. You will enjoy yourself much more and be more productive if you learn to eat what the local people eat and don't spend your free time drying meat and carrying it with you when you travel.