Most important: Jerky
I buy some low fat meat like rump roast about an inch thick. Cut into slices a little less than a quarter inch thick. Dust lightly with salt and pepper on both sides. Dry in the dehydrator. Store in the freezer for months in a zip lock. When packing for a trip, I put 3-4 slices in each zip lock with the noodles/stuffing/etc I will cook for a dinner. When I begin to prepare the supper, I pull those strips out and munch on them while I am cooking. It adds enough protein to my diet so that I feel content with mac & cheese or stove-top stuffing or noodles for dinner. I have inadvertently left strips in bags of stuffing for several months without refrigeration. They did not look moldy nor taste bad even then.
For fun: Apples and pears
I core the fruit. Leave the peel on or not. I like it on. As I am slicing the fruit into little quarter inch thick slices or mini-wedges, I throw them into a bowl of lemon water. I put about an oz of lemon juice in 8-10 oz of water. After I have sliced several fruits, I lay the pieces out in the dehydrator and dry for 12-14 hours. The result is a wonderful sweet but tart snack.
For variety: Tomatoes
Slice and dry. Store in a zip lock. It works quite well to just cut cherry tomatoes in half. They taste good by themselves or added to just about any boiled/steamed meal.
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