My understanding is fresh eggs, straight from the nest and unwashed, keep fine at room temp. We try to eat our birds’ eggs within 2 weeks, and have never had a bad one.
For off grid, or intermittent power, we concentrate on items that need no refrigeration. Canned, dried, individual serving sized items, etc.
There was a time folks used “root cellars” for cooler temps (not 40 degrees cool, though) and running ,ountain streams with cooler boxes placed in them to keep items cool.
With enough preplanning, ice can be made in the winter and stored a long time in underground, heavily insulated areas, an ice house. Works better the further north you are, of course.
On your fridge, you might try stepping up the size a touch or adding 2 to 4” of Styrofoam insulation to all surfaces except the heat exchanger coils, do not forget the door, insulate it too.
I have a small, backup fridge that is about 3’ tall X 2’ wide. It is very energy efficient, and cools very well.
Yes we made jerky, dried lots of things. Canned of course, and had root cellar to keep things cool. People did not used to keep their houses as warm so many things could just stay on the table or counter that would spoil in a warmer house.