Kathy,

        I find that left-over, cooked meat can make it to lunch without
refrigeration, as long as you are inside and in an air-conditioned
building.  I spend a good part of my Sundays cooking for the rest of the
week, and I save leftovers during the week.  E.g.:

        *I generally cook up three pounds of bacon on Sunday and store it in an
air-tight container in my fridge.  (It would have to be uncured to be
pure paleo.)  This allows me to add three or four strips of bacon to
whatever else I take for lunch.

        *Although I love t-bones ($5.99 a pound in these parts), sirloin ($2.99
a pound) fits my budget better.  My appetite has decreased on a
semi-paleo diet, and I seldom if ever eat the entire sirloin.  I cube
the leftovers and put them in a ziplock bag to take to work.  I used to
add cubes of cheddar cheese (decidedly non-paleo), but have but cutting
those out.

        *I agree that a dehydrator is an excellent investment.  Mine cost about
$30 and has five trays.  I use tenderized cube steak, because it is
cheap and absorbs my seasoning/marinade well (liquid smoke, salt, garlic
salt and pepper).  I fill up the dehydrator when I'm frying the bacon on
Sunday afternoon, and by Sunday night I have enough jerky to last the
week.

        *You could also try canned tuna and salmon.

Robert

Kathy Partridge wrote:
>
> I'm hoping someone will have some ideas for easy, portable Paleo
> lunches/snacks that don't require refrigeration.