Dehydration for the Wild - Anyone?

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Oct 10, 2005
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Not sure if this belongs here or in gear/gadgets...this is a wild related topic.

I've been buying Mtn House for years. But a buddy of mine recently bought a $30 dehydrator and is now taking frozen veggies and making his own Mtn House meals.

Anyone else doing this? I'd like suggestions on what dehydrator to buy/not buy and what you're doing to store - short term and long term dehydratored veggies, fruits and meats for the use in the wild or for longer term emergency prep.
 
freezerbagcooking.com
They have a youtube channel, book, and lots of online resources. I have been using their recipes for 2 years now. I like the chicken in a pouch, but last elk hunt switched over to freeze dried chicken chunks from emergency essentials (beprepared.com), less mess less garbage since I can now just toss the FD chicken in with the other ingrediants when making my outdoors meals. But they also have roast beef, ground beef, turkey, shrimp, meatballs, etc. But a large percent of the meats I use cooking is chicken, so I just buy a can or 2 a year. and use it as I go, I like to transffer the unused chicken to Mason jars and seal using a vacuum sealer with the already included O2 pouches with the #10 can. I also keep several cases (approx 140 cans of mountian house, FD and commercially dehydrated foods/ milk/ eggs/ veggies/ fruits etc, as part of my food storage, the stuff I know I use every year for camping/ thruout the season (milk eggs and a few fruits/ veggies) etc, I keep a 3 years supply of and just rotate as I go. that way is something bad happens I am just a little more prepared, but also the piece of mind and knowledge of a few of the keys ingredients and their uses will really help when the economy crashes, jobs are lost, or what not.

Dehydarating is a great way to preserve your harvest and keep food for MANY issues, disaster, camping, or just preparedness. I have a nesco dehydrator I have used for 3 years for various thing. I will admit however, not everything is worth drying... some things are just easier/ almost as cheap to buy predried. Instant refried beans, onions, most potato products are just a few that I buy rather than dry. Here is a great youtube channel on dehydrating http://www.youtube.com/user/Dehydrate2store
 
I have a 9 tray Excalibur that many consider the best dehydrator available (but expensive). I buy 1lb bags of frozen vegtables when they are on sale and dehydrate them. I also just did 5lbs of sweet potatoes that went down to 12oz. I just received mine around 2 months ago so I'm still learning.
 
I take dried veggies normally Onions, Squash (Zukini, Butter and Yellow), Broccoli, caulilower and sometimes, carrots and tomatoes and mix them with my Ramon noodles on campouts. Just got back from a trip about 2 hours ago and can tell you that the dried veggies and ramon was a hit with everyone there.

Heber
 
I take dried veggies normally Onions, Squash (Zukini, Butter and Yellow), Broccoli, caulilower and sometimes, carrots and tomatoes and mix them with my Ramon noodles on campouts. Just got back from a trip about 2 hours ago and can tell you that the dried veggies and ramon was a hit with everyone there.

Heber


Glad the trip was a hit Heber, I wish I could have made it, weather looks great! I just got off of work and need to swing by REI this weekend. Trying to get ready for the memorial day outting. Gonna be down near soapstone basin.

Dried veggies are one of those things that can dress up any moist method cooking dish (soup, noodles, pastas) but dont let it stop there. Buy it cheap and stack it deep... so be it at a lighter weight than usual.
 
I do lots of dehydrating.Food mostly for the pack or extended canoe trips.
Dehydrating can be a nice way to plan and prepare foods to take out with you.
Usually dry things by themselves and mix later.
eg Say a supper of pasta is going to go with you on a trip.Fried hamburger gets a quick rinse with hot water then dried.I may dry some mushrooms and onion.When spaghetti sauce comes on sale I will make a leather out of a jar of it.Then all those will get sealed into a vaccum bag and froze for later use.Later when out , say spahgetti is on the menu I will start to hydrate in a watertight jar in the morning with some water but not all that is required at the noon stop maybe more water is added.At supper the days meal is just about hydrated and needs to be heated nad pasta boiled.
Good way to go I would recommend a food dehydrator if you do lots outside.Much can be dried and great menus and meals can be enjoyed.Most dehydrators come with ideas and menu planning,jerky, fruit leathers
Dan'l
 
for years my father used nothing more than 3' x 3' SS window screens, with wood frames. He would stack em 20 high, with a 100watt lightbulb, a tiny fan under neath the stack, and a muslin cloth cover to keep out the insects. There is nothing like homedried apples, pears , plums.
 
I do lots of dehydrating.Food mostly for the pack or extended canoe trips.
Dehydrating can be a nice way to plan and prepare foods to take out with you.
Usually dry things by themselves and mix later.
eg Say a supper of pasta is going to go with you on a trip.Fried hamburger gets a quick rinse with hot water then dried.I may dry some mushrooms and onion.When spaghetti sauce comes on sale I will make a leather out of a jar of it.Then all those will get sealed into a vaccum bag and froze for later use.Later when out , say spahgetti is on the menu I will start to hydrate in a watertight jar in the morning with some water but not all that is required at the noon stop maybe more water is added.At supper the days meal is just about hydrated and needs to be heated nad pasta boiled.
Good way to go I would recommend a food dehydrator if you do lots outside.Much can be dried and great menus and meals can be enjoyed.Most dehydrators come with ideas and menu planning,jerky, fruit leathers
Dan'l

hey Bro! can you describe the spag sauce leather procedure?
 
hey Bro! can you describe the spag sauce leather procedure?

Haven't done it yet, but just had this described today at some Boy Scout training:

Save your old bread bags (heavier and more rugged than saran wrap), cut them open and lay them flat on the dryer tray clean side up. Measure out a serving of the spaghetti sauce, pour it on the bags about 1/8-1/4" deep, put them in the dryer and dry it out. Peel the leather off the plastic and stick it in the vacuum bag. This gives perfect one-serving sized results when you rehydrate.
 
I have tried this and it works good.However I purchased the leather trays that can be bought from the manufacturer of your dehydrator model.
Pretty simple I use one tray with a leather tray on top of it.It will hold one jar of sauce each.Dry until the consistancy of fruit leather( around 6 hours)
Peel off the trays.Then I mix with whatever else I have dried -hamburger,vegetables or mushrooms.All gets sealed in a vaccum bag then froze for later use.
Skies the limit when drying and menu planning.
Shepards Pie
Travellers Cabbage Rolls
Beef Stroganoff
Chicken Chow Mein
Most of what ever a person can make in a kitchen can be dried to take as a meal when out
Dan'l
 
Last edited:
freezerbagcooking.com
They have a youtube channel, book, and lots of online resources. I have been using their recipes for 2 years now. I like the chicken in a pouch, but last elk hunt switched over to freeze dried chicken chunks from emergency essentials (beprepared.com), less mess less garbage since I can now just toss the FD chicken in with the other ingrediants when making my outdoors meals. But they also have roast beef, ground beef, turkey, shrimp, meatballs, etc. But a large percent of the meats I use cooking is chicken, so I just buy a can or 2 a year. and use it as I go, I like to transffer the unused chicken to Mason jars and seal using a vacuum sealer with the already included O2 pouches with the #10 can. I also keep several cases (approx 140 cans of mountian house, FD and commercially dehydrated foods/ milk/ eggs/ veggies/ fruits etc, as part of my food storage, the stuff I know I use every year for camping/ thruout the season (milk eggs and a few fruits/ veggies) etc, I keep a 3 years supply of and just rotate as I go. that way is something bad happens I am just a little more prepared, but also the piece of mind and knowledge of a few of the keys ingredients and their uses will really help when the economy crashes, jobs are lost, or what not.

Dehydarating is a great way to preserve your harvest and keep food for MANY issues, disaster, camping, or just preparedness. I have a nesco dehydrator I have used for 3 years for various thing. I will admit however, not everything is worth drying... some things are just easier/ almost as cheap to buy predried. Instant refried beans, onions, most potato products are just a few that I buy rather than dry. Here is a great youtube channel on dehydrating http://www.youtube.com/user/Dehydrate2store

People like you remind me that I have to start my food storage supply...

If something happens right now... I am NOT prepared at all...

I told my wife what we have to start doing and she just smiles... she does not see how important this is!!!

THANKS>>>
 
For the speghitti sauce leather... just dry it on the commerically avilable leather trays like the ones found here http://www.amazon.com/Nesco-American-Harvest-Fruit-Sheets/dp/B00004W4V9/ref=pd_sim_k_4 I have found them everywhere from Walmart to ACE hardware, yes they may get stained red (or green with Pesto) but who cares, not like you are going to show them off. After washing, I have not noticed a transfer of flavors when using a chilli stained tray to make fruit leather.

As for the prepardness comment... sadly most the population is not prepared if something bad was to happen. But it is for a variaty of differnt issues. 10% plus simply do not have jobs. Others do not have the spare funds/ resources/ etc to start. Others do not see a need or worry. And a small percent but finally starting to shrink thinks the government is here to help you if and when something happens. Not saying one needs to run out and buy $4K worth of a years supply of product X or Y. But next time your in the store, pick up a few extra cans of Chilli, spam, beef stew, veggies, and 2-4 cases of water. Next month, do the same, but instead of the water, get a few pounds of Rice, pasta or grains. Next month again but switch to your needs. And it does not need to be expenisve, $20-$40 a month will get you going quickly. Think how much the average joe spends going to the movies twice a month, or just getting that candy bar from the gedunk machine at work every day after lunch... or the big shocker. The ones who get a starbucks coffee every day on the way to work, my girlfriend never understood that the $5.00 coffee every morning turned out to cost her $100 a month with an average 20 days working... sad, after 4 years of this, it was hard for her to stop. But stop she did when I showed her the numbers and it was averaged at $4800 for 4 years at starbucks (there were days she did not get one, but then some days she got 2, so it worked out okay), my car I have been driving the last 6 years cost 2/3 that total! You should see what it cost for people who smoke.

But you need ways to cook the food (solar oven, propane grill, coleman camp stove)- FYI check your local classified for the coleman stoves, these thing sell weekly for $15-30 used, which is 1/6 to 1/3 retail new, look for the dual fuel versions that run on gasoline if needed, the ads pick up after camping season (when snow starts to fall) and after the hunts and some foods (FD dehydated, rice, PASTA etc) requires alot of extra water. One who camps already has the basis- camp stove, sleeping bags, skills/ experiance, etc.

Best of luck to you friend.. its usually not easy to get the spouce/ significate (SP?) other on board with preparing for something bad. A coworker had similar issues with getting a basis for his family, we had a long 18 hour test at work that day so I gave him my USB stick drive with this story and said, read this http://www.ar15.com/forums/topic.html?b=10&f=20&t=635155 ... it changed his mind, yes its extreme... surivival fiction, but it is a great story. Halffast the author also has a online book for free download called "lights out", another forum go'er "Tom Sherry" has Deep Winter, Shatter, and Remnant (still in work, posts the chapters on his blog every week or so), all also free and great reads (you can buy Deep Winter and Shatter in print if you want, lulu or amazon carry it).
 
how do you guys know how much water to add back to your dehydrated items for it not to be a watery mess?
 
Experiment or use someones recipe. That's why it really is best to use dehydrated foods in recipes. A guy in Emergency essentials asked a clerk how he could "rehydrate the apple slices for dipping into Carmel sauce" when I was in there once. They were kind enough to open a can and explain that not all the foods hydrate back to the exact condition as they were before the process, but that he could add them to oatmeal, pancakes, kraut, and braised cabbage dishes, to name a few, then let the guy have a cup full to try and eat as he walked thru the store.
 
For stuff like sauce, weigh it before and after. If 8 oz of spag sauce turns into 2 oz of leather, add the 6 oz of water back in for that component. When you do it right and build a "Dan'ls Ready Meal," as he suggests above, just sum up all the required water and write it on the bag with a sharpie or, better yet, on a label that you put inside the bag indicating what it is, any mystery ingredients and/or special prep instructions. Oh yeah, don't forget to print DO NOT EAT on the label, or you'll violate federal law and we wouldn't want to get sued or anything! :)
 
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