I dehydrate the meat separately from the rest of the meal for better re-hydration. Check out that video here…
When I package the meal I weigh each portion and add spices and other ingredients before vacuum sealing.
I demonstrate with three meals how I follow this simple 5 step process…
1) Dehydrate the meat (160°F)
2) Pre cook some ingredients
-starch (rice, pasta, potatoes)
-Vegetables that taste better after sauté (onions and mushrooms)
3) Assemble the meal (without meat)
-Mix cooked and uncooked ingredients
4) Dehydrate the meal (135°F)
5) Package the meal adding meat and extras
-Egg and dairy substitutes, spices
How do I rehydrate my meals? https://www.youtube.com/watch?v=csUDPFOmm4A
To see how I prepare these meals in the field and what they look like watch here…
Or check out my Coastal Hiking Trail series… https://www.youtube.com/playlist?list=PL71uE0jHe7onH4U96gSb7mtflxdRIZlL1
I often get asked for the recipe….
I have also made a separate video showing my shepherd’s pie recipe…
Here are the ingredients to my ‘Beef and Rice’ recipe…
1 cup brown rice
1 chopped onion
3 chopped cloves of garlic
1 Tbsp canola oil
1 pack of frozen spinach (thawed)
1 179 ml (28oz) can of chopped tomatoes
1 tsp salt
1 tsp pepper
This works with 1 lb of ground beef.
I didn’t write down my Tuna Caserole recipe. (sometimes I wing it!) I think it has…
1 chopped onion
1 pack of mushrooms chopped
1 can of cream of mushroom soup
probably 1 cup of frozen peas
some cooked egg noodles
salt and pepper
It isn’t about the recipe but rather the technique. Cut out the fat and reduce the oils and follow the steps I show and almost any recipe can be converted for backcountry meals.
