[pct-l] Food Dehydrator Tips or Recipes

[Paul Robison]

+1 on the vacuum sealer...

my food goes into 'day rations'  wit ha dinner, 2 cups of potatoes, and some 
granola bars etc.  always adds up to 6,000 calories (for 2 ppl for a day,  3K a 
piece) ... and we suck and seal our day bags before mailing.  keeps things fresh 
and they go into the pack with virtually no bulk compared to the old school  
"food bag" plan where everything gets dumped into a huge bag which we sort 
through at every meal.

~Paul





________________________________
From: Ernie Castillo <erniec01 at hotmail.com>
To: ace-coop at msn.com; rainorshinecamper at yahoo.com
Cc: pct-l at backcountry.net
Sent: Mon, December 6, 2010 7:40:11 PM
Subject: Re: [pct-l] Food Dehydrator Tips or Recipes


I highly recommend 2011 thru hikers purchase 2 items for their support team: a 
food dehydrator and a Seal-a-meal machine.

My sister packed most of my resupply boxes. I'd say half of it contained output 
from a dehydrator items and the other half was  grocery store food.

I think I have bragged about the variety of jerky shipped to me. It didn't 
require rehydration, and could be eaten at any time of day. To break up the 
monotony ("Aye Caramba! Carne otra vez!") my sister would experiment with 
various meats. Pork wasn't my favorite so we cancelled that but turkey jerky 
(which I can now find at Costco) was a hit, even beyond its rhyme. And the one 
time the beef jerky came in dehydrated less than previous shipments, it turned 
out to be a blessing in disguise. I forgot where it was but we were able to use 
campfires. The extra moisture and grisle let me heat the jerky in a pan over a 
fire and at that point i was ready to open a PCT Sizzler.

And the dehydrated apples! Yum yum yum.

And of course, the various recipes of trail mix and hard tack.

Pounds of it in every box.

The food from the grocery story  included peanut butter and honey, poured into 
squeeze tubs that I would make back home when they were empty. And Tang. If it 
was good enough for astronauts, it was good enough for the PCT.

And, of course, ramen noodles. We bought boxes of noodles, wtih the flavor 
packs, prior to the trip. My family would empty them from their styrofoam 
containers which saved backpack room, not to mention avoided having to haul out 
the empties. Instead, they were put into seal-a-meal plastic bags. This allowed 
them to be stored flat. I can't recall many days that we didn't have noodles in 
one shape or form and this staple led to the group name we adopted: Revolving  
Ramen.

Ernie Castillo
erniec01 at hotmail.com
248 884 5201




> From: ace-coop at msn.com
> To: rainorshinecamper at yahoo.com
> Date: Mon, 6 Dec 2010 16:50:42 -0700
> CC: pct-l at backcountry.net
> Subject: [pct-l] Food Dehydrator Tips or Recipes
> 
> Lisa
> 
> I have dried all our meals for the PCT. You need to learn what works and what 
>doesn't, then just cook extra for dinner at home and dehydrate the extra.
> 
> Beef, veggies, fish, beans, rice, polenta, pasta, tofu all rehydrate well. 
>Poultry and pork do not (unless you use the stuff that comes in cans and looks 
>disgusting). I dry the complete meal in one pouch - I.e. beans and rice, 
>spaghetti and noodles. I cook all and then mix together before dehydrating. This 
>makes dinner in camp much easier and less disaster-prone. Figure out your 
>favorite meals that fit the criteria and use those for your recipes. I use a 
>single pot for cooking meals and another for boiling water, but the second is 
>not necessary. I boil water, pour over dinner, cover with pack towel or whatever 
>to insulate and let sit. Usually there is no need to reheat - it's still hot. 
>Saves fuel. Cutting food into small pieces speeds up the rehydration process. I 
>also found certain beans take longer to rehydrate - pinto for one. Honey in 
>recipes I have found does not rehydrate - the food remains a big blob. 
>
> 
> I buy my soup - there is a bigger selection on the internet (Amazon) than in 
>the groceries these days. I made soup once and decided the effort was not worth 
>it. Besides, the instant soups require little wait time while the ones I made 
>required more. 
>
> 
> One recipe book I could recommend for dehydrating is 'High Trail Cookery' by 
>Yaffee. I'm not sure if it's still in print.
> 
> I use a general guideline of 8-9 oz dried per dinner for 2 people. This works 
>for us but you need to figure out your needs. Dinner for us is soup, main course 
>and a substantial cracker. 
>
> 
> As far as the seal-a-meal bags, I do find that some foods have sharp edges when 
>dried and can puncture the bag. You can avoid this by stopping the suction 
>before it's complete. But regardless, I found that these punctures did not 
>matter. The food keeps well (for a year or more) even when stored in warmer 
>environments. I don't like the heavy plastic the sealers use - but there is no 
>affordable alternative. I also find that sometimes the bags inflate after 
>sealing - possibly from gases released from the food. But none of that ever 
>caused my food to go bad.
> 
> Feel free to email me with your questions and I'll try to help. I have a 
>backpack full of recipes I use. 
>
> 
> Ma
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