Backpacking Food
Favorites (in no particular order)
Beef crumbles – mix in
Process: 90/10 ground beef cooked, mixed with sourdough bread crumbles, and dehydrated at 165 until dry.
Notes: Throw in water immediately while bringing it up to boil.
Shallots – mix in
Process: Slice and roast shallots until translucent and there is some carmelization. Then dehydrate at 135 until dry.
Notes: They aren’t as good if you don’t precook them. They taste raw.
Thai Curry
Process: Mix Thai Curry paste, Thai chili, fish sauce (the red boat one – don’t be cheap!), lime juice, Kaffir lime leaf, and palm sugar over heat. Dehydrate at 135 until dry. Mix with coconut milk powder.
Notes: A little goes a long way. Can mix with pasta or potatoes. We usually add shallots and our other mix in veggies to make it a whole meal.
Thanksgiving feast
Process: Mix instant potatoes, stuffing, dried cranberries, and gravy mix.
Notes: More cranberries next time.
Ok
Carrots – mix in
Red bell pepper – mix in
Kabocha squash – mix in
Notes: takes a lot of cooking to rehydrate
Pasta
Process: Cook pasta, make sauce, added sliced olives and artichokes. Dehydrate the whole thing at 135 until dry.
Notes: Rehydrated surprisingly well. Olives and artichokes turned out well. Didn’t pack efficiently (we used rotini).
Skip
Brisket cubes
Process: Cut brisket into 0.5 cm cubes, dehydrate at 165 until dry.
Notes: Did not rehydrate well. Was dry to start with though – that’s why we made it into backpacking food. Kept the flavor (including the smoke) really well though.
Chicken
Process: https://www.backpackingchef.com/pressure-cooking-chicken.html
Notes: Flavor was good, but it was just not as tasty as the beef crumbles and it didn’t pack as efficiently.