Man has been roaming this Earth about a hundred thousand years or so - give or take a week. Carrying foods is nothing new. I sure as heck don't know all about all the possibilities, only a few. Drying and dehydrating is age old practice. It takes only very dry air, or a slow, smokey fire. Actually, just ambient air blown by a fan directly onto and through the foodstuffs, will work. As does gentle heat. Lean meats makes good jerky. Beef, venison, elk, buffalo, chicken, turkey, some fish (non fatty ones), fruits (apples, peaches, cherries, etc.), nuts (peanuts, almonds, walnuts, pine nuts, pistachios, etc.), berries (blue berries, raspberries, strawberries, etc.), vegetables (peas, carrots, cabbage, onions, carrots, etc.), cheeses (cheddar, colby, asiago, etc.) are examples. Cheese can be carried unrefrigerated for a week or two, when wrapped in cheesecloth that is first dipped into white vinegar, then wrapped in a plastic bag. Any mold that does form can be scraped or cut off. Wash your hands well before handling the cheese, or you will see moldy fingerprints a few days later. The packages of prefried bacon works well. But, after opening, it should be resealed into a plastic bag. And wash hands well. Otherwise, the smell of sweet, smokey bacon will get wiped onto pants , camp gear, etc. All kinds of critters love bacon - flies, raccoons, bears, coyotes, etc.