We have had great luck and results over the years with the following strategy:
We always cook poultry, pork, and ground beef. We soak raw meat for jerky in salty or sweet stuff, then dry, no cooking.
Cured ham also works, although it can be salty if you eat it plain. We also dehydrate cured or pre-cooked sausage (usually as thin slices).
I suppose one can skip cooking ground beef, but the tremendous surface area so easily breeds bacteria (e.g. E.coli), etc. that I'm not sure this is wise.