People have recommended dried cherries. According to the instructions that came with my dryer, you should use at least 1 tsp. of salt per pound of meat in order to prevent bacteria growth. If you have extra of either, you can save it for the next batch. The meat, I presume, can be stored at room temp. Break it up by hand or with a food processor.
Some people like it powdered, some prefer a more granular texture.
Add the spices or other flavorings, if any. This is the part of the process about which there is the most confusion. Apparently the idea is to remove the skins or rinds, as well as any water. During cooking, the water settles to the bottom and boils away. The best explanation I found for this process was from Bob Baldwin on Oct. 30.