Re:[pct-l] RE: pct-l-digest V1 #1133

["Jerry Goller" <transient@backpacker.com>]

On Sun, 14 May 2000 19:29:30 -0700 Tom Simon <simontom@cgocable.net> wrote:
>
>I'm sure you hikers would like a nice spaghetti dinner while you're on a
>hike, 
Please use it in a few days as there
>are no preservatives.

If I start with store bought sauce and dehydrate that, how long can I expect it to keep? How long will dehydrated hamburger (gravel dry) last? I want to know if this is practical for mail drops. It would have to be able to keep for about a month, I'd think.

To pay for this info, here is my personal trail chili recipe.
˝ cup dehydrated hamburger (see below)
3 tablespoons of my favorite chili seasoning (Adams, from Austin and Chili Bowel, from Tulsa, combined)
1 tablespoon dehydrated chopped onions
1 package Top Ramon noodles (through the flavor pack away)
1 tablespoon canola oil 
Bring 2 cups of water to boil. Toss all of it in at any point. Simmer for about 3 minutes or until it reaches the density you like. The canola oil returns the fat taste and makes all the difference in the world.

Secret Hamburger Technique 
Brown X pounds (I usually do 4 – 5 pounds at a time and store it in the freezer) extra lean ground chuck. As it is browning, add Sweet Basil and fresh garlic to taste. Break up the ground beef as much as you can. It should end up gravel sized when dried. I use a dehydrator. I dry it until it is rock hard. If you’ve made it in small enough chunks, it will reconstitute as the water is coming to a boil. I use 1/3 cup in most things I make, except chili. It tastes pretty much normal, if you know what I mean.

Thanks for the answers I hope I receive,
BeachBum

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