I have a Nesco, with two extra trays added to the "standard" model.

It wasn't very expensive and works fine in every respect.

Whatever you get, make sure it has a temperature control.

Most people recommend 700W as the minimum size (entry level). I have a 500W, and it's good enough for me, but only because I live in a very dry climate.

I have a Nesco at 700 watts with fan - another important feature - and it's great.  About $70 at farm and fleet.  I know the Excalibur's do more at once and maybe faster, but for a one or two trips for 2 to 4 people a year, I could never justify the additional cost and don't miss anything.  Besides for 50 weeks a years in storage and two weeks on the kitchen counter, it's a lot more compact.  We're I dehydrating food for large groups and many trips a year, I'd probably get the Excalibur.

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I have a DAK turbo dehydrator that I bought from Sharper Image years ago. I don't think they even make it anymore.

Lot's of good models out there driven by more and more people getting into dehydrating for a variety of reasons.

Whatever model you get, make sure it has a FAN.
Older models basically just had a heating element and to get the most efficiency out of them, you needed to flip thicker items ( jerky etc) which is a real pain.
The fan feature eliminates that as long as you don't crowd the trays.

  I also bought extra trays and when doing jerky of any kind, I put an empty tray between loaded trays. It seems to speed the dehydration process.

Biggest problem making homemade jerky is the smell as it's drying. Hard not to over sample.

a healthy mix of nuts could be one suggestion...they're tasty too!

I notice that Kessilring cooks bannock with lard, and a fellow who calls himself "Wintertrekker" on youtube cooks with olive oil to obtain the benefits of a slow, even energy release, and to temper the up and down energy delivery of carbs-  especially simple carbs like sugar.
   Of course bears will' just kill' for fat in cooler weather , so the old timers practice of carrying a quantity of bacon or salt pork (close your ears,Mountenpaddeler ) is probably not that great of an idea , besides it's heavy. Peanut butter can get pretty bulky, and the only available fatty fish in canoe country is lake trout, and good luck with always coming up with those.
   So if your out for 4-5 weeks, or longer, super skinny  is probably a given ? That's good if you're carrying extra weight like am these days, but after a point,  it's not.
   Whadaya think?