Survival chow 

You can smoke your own cheese in the woods using a cold smoke method (cause cheese would melt if too hot).  All you need is cheese, alum foil, hard wood chips. Perhaps a pan. Take 3 stakes of wood waist high or so pound them in a triangle bout a foot apart. Take some foil with holes punched in and make a floor half way up nothing fancy just to keep the smoke flowing but to block some heat. Then wind the foil around the stakes till you get a funnel or a chimney looking thing. Using wood or metal make a rack  half a foot or so down from the top. Next decide your heating element, fire or electric. If electric place a small pan filled with hardwood chips over the element and turn on high until the chips smolder then turn to ash one pan should be good. If fire presoak the hardwood the night before, make a small fire and put the soggy chips on a handful or so to smoke but not drench the fire. Place the cheese uncovered in a metal dish in case of melting and to lessen some heat reaching the cheese cover the top but punch holes so smoke can escape. Don't over do it with the smoke and flip the cheese to get both sides.  The cheese will get a smoked look if white and maybe sweaty. Chill it or eat it warm. Total time around 45 min. If you have to use pine chips I would suggest putting cheese cloth on so it doesn't get covered in pitch. You can do meat in a method like this but it should first be soaked in a brine solution if not preserved. Smoke it for a few hours then cook it. Smoking times for meat varies. That's my field expedient smoking. Its all subject to different tweaks and personal preference. You don't need foil, just makes it easier. It's just one of those fun camp projects that makes you feel like a pioneer or a mountain man or something.