I have a chunk of this in my fridge right now, and I don't think you want to eat it straight, or even with the kind of cooking that most of us do in the field. I
t is pretty much pure fat, and it is extremely salty (as you might have guessed from the name) normally it is used as a flavoring agent for a stew or a long simmered bean dish (the classsic cuisine of New England: chowder and baked beans)it has just enough meat in it to make it tough unless you simmer it for a long time, which seems like a waste of fuel in the field.
As for how long it would keep, I'd have to guess a really long time, even without refrigeration. the piece in my fridge is about a month old; it tastes and smells just fine.