Great stuff 
When back packing, I like to eat the same reasonably healthy meals I'd cook at home. Dehydrating is the answer if you care about what you eat and/or you need to know exactly what the ingredients are.
Quite a few folk on here have got into dehydrating their own meals and there have been a few threads over the years on dehydrators and recipes but you could always start a new one if they don't give you the answers you need......or if you can't find them.....but the search facility is better than it used to be.
I've never found a recipe book that seemed worth buying, I tend to adapt recipes to suit and that website I linked to has given me some new ideas. I get best results from casserole type meals and have a few golden rules.
- low fat
- chop everything small
- extra seasoning.
So for meat I'd use lean mince as it rehydrates much better than larger chunks. I include lots of chopped veg., most root veg seem to work well, as do onions, peppers and mushrooms. I keep fat to absolute minimum and as a precaution I keep dehydrated meals in the freezer until leaving on a trip.
I dehydrate small portions as quickly as possible as I find the longer the process, the more likely you are to lose flavour. You can carry extra herbs and spices to make up for this.
I aim to produce a thick consistency as this reduces the dehydration time.
Oh and weigh before and after so you know how much water you've lost and therefore how much to add back. The weighing is also a way to check that the dehydration process is finished.
The other aspect to all this you may want to look into if you're not aware of it already is using a pot cosy to save on fuel.
Anyway, enough.
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but good luck if you decide to give it a go.
