Are you tired of heavy, bland backpacking meals? Ready to ditch the pre-packaged pouches and embrace the deliciousness of homemade dehydrated food? This blog post will guide you through creating easy, healthy, and incredibly satisfying dehydrated meals perfect for your next adventure. Preparing your own backpacking food is surprisingly simple, and the rewards – lighter packs and tastier meals – are well worth the effort. This is your gateway to homemade deliciousness on the trail!
Why Dehydrate Your Own Backpacking Food?
Dehydrating your own food offers several advantages over store-bought options. It's significantly lighter, allowing you to carry more gear or hike further. It's also cheaper, healthier, and allows you to control the ingredients and flavour profiles, ensuring you enjoy meals you truly love. This means saying goodbye to bland, processed meals and hello to custom-crafted culinary experiences in the wilderness!
Recipe: Spicy Beef and Black Bean Chili (Dehydrated)
This recipe makes approximately four servings, easily adjustable depending on your needs.
Ingredients:
- 1 lb ground beef (or plant-based substitute)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef with the olive oil. Drain off any excess grease.
- Sauté Vegetables: Add the chopped onion and minced garlic to the skillet and sauté for 5-7 minutes, until softened.
- Simmer the Chili: Stir in the black beans, diced tomatoes (both cans), chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the flavors have melded.
- Dehydrate: Spread the chili in a thin, even layer on your dehydrator trays. Dehydrate at a low temperature (135-145°F) for 12-18 hours, or until completely dry and leathery. The drying time will depend on your dehydrator and the thickness of your chili.
- Store: Once completely cool, store the dehydrated chili in airtight bags or containers in a cool, dry place.
Rehydrating Your Chili on the Trail:
To rehydrate, simply add boiling water to the dehydrated chili in a bowl or pot. Let it sit for 10-15 minutes, or until fully rehydrated. You can adjust the water amount to achieve your desired consistency.
Tips for Dehydrating Backpacking Meals:
- Cut Vegetables Small: Smaller pieces dehydrate faster and more evenly.
- Pre-Cook Ingredients: Most ingredients benefit from pre-cooking to reduce drying time and enhance flavor.
- Even Layer: Ensure an even layer on your dehydrator trays for consistent drying.
- Proper Storage: Airtight storage is crucial to prevent moisture absorption and maintain freshness.
Variations:
- Vegetarian Chili: Replace the ground beef with 1 cup of cooked lentils or beans.
- Add Vegetables: Feel free to add other vegetables like bell peppers, corn, or zucchini.
- Spice it Up: Adjust the amount of cayenne pepper to your preferred level of heat.
Nutritional Information (per serving, before dehydration):
This is an approximation and will vary based on specific ingredients used.
- Calories: Approximately 300-350
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 25-30g
Enjoy your lightweight, delicious, and homemade backpacking meals! Happy trails!