>What kind of
>quality dried meats are available (no I don't have a dehydrator)?

Here's another vote for buying your own dehydrator.  It costs $20 to 30 at
WalMart, and will easily pay for itself the first time you make a couple of
pounds of beef jerky.

One of my favorite lunch/snack meats is summer sausage.  Despite the name,
it's a cold cut; the taste is about half way between bologna and salami.  I
buy the Hillshire Farms brand, whose ingredient list is pretty much
"caveman kosher" although it might contain small amounts of artificial
flavorings or perervatives.  The interesting thing about it is that it
keeps at room temperature -- even after the package has been opened, it
will keep for a week or so.

I have one of those little insulated cooler-packs that I keep stocked with
jerky, nuts, and one or two kinds of dried fruit, as well as a bottle of
water or juice with one of those blue-ice packs wrapped around it.  I take
this with me whenever I'm going somewhere and I think I might get hungry
along the way.

Also, others have pointed out that most cooked meat will keep fine at room
temperature for a few hours.  I often make a big batch of bacon at
breakfast, and save some of it to have in a salad at lunch.