Post by: Fl0und3rz on February 01, 2016, 09:49:52 AM
I like those little cans of Venna sausage, and a can of spam tastes pretty good when you been living on dehydrated meals for a week or two, but mostly I make all my meals my self with fresh ingredients, invest in a good commercial dehydrator and your meals will be as good as home cooked, seal up a complete dinner for 4 that weighs a pound, 99% of what you eat for dinner at home can be dehydrated and packaged up for back packing or hunting trips, plus it cost almost nothing except your time.
I have been intrigued by this for some time, but never really tried it. I'd certainly rather have my own cooking than prepacked, but don't know where to begin. I'd especially like to have my own soups and stews.
So offer up your expertise. Equipment? Methods? Dehydrate ingredients and then combine to make a meal or dehydrate already prepared meals?
Thanks.
Post by: syoungs on February 01, 2016, 09:51:42 AM
Post by: mossy8352 on February 01, 2016, 10:07:24 AM
http://www.backpackingchef.com/
Post by: Fl0und3rz on February 01, 2016, 10:12:17 AM
My biggest problem to date with dehydrating is say, with a veggie mix, the mix not rehydrating in a reasonable amount of time, or say, the different veggies dehydrating at different rates. (So the green beans were overhydrated, and the carrots were underhydrated.) I think it pays to dehydrate them separately, then make the recipe.
But then there's proper rehydration technique.
When I tried using them in a soup at home, the green beans and celery were pathetic analogs of what they once were.
Post by: mossy8352 on February 01, 2016, 11:00:14 AM
Thanks, Syoungs. There are sites other than hunt-wa? How do you get off hunt-wa? No joke on you. :tup:
My biggest problem to date has been with dehydrating is say, with a veggie mix, the mix not rehydrating in a reasonable amount of time, or say, the different veggies dehydrating at different rates. (So the green beans were overhydrated, and the carrots were underhydrated.) I think it pays to dehydrate them separately, then make the recipe.
But then there's proper rehydration technique.
When I tried using them in a soup at home, the green beans and celery were pathetic analogs of what they once were.
I do two things one for individual cooking, carrots potatoes green beans I dehydrate separately and uncooked and then for a soup mix of vegetables I buy the large frozen mixed vegetables trying to find them without lima beans and microwave cook them (no sauce) before dehydrating them. The soup mix rehydrates faster and with everything pre cooked it works for me. The lima beans take a long time to rehydrate before the are ready to eat so it is best to leave them out of any mix. I also store all of my dehydrated items in quart jars vacuum sealed so I can use what I want and also so I can see when I need to dehydrate any item as it is getting low.
Post by: dmv9 on February 01, 2016, 11:36:17 AM
Just make your sauce and mix in the cooked spaghetti, then spoon it into the Nesco and let it whirl overnight and it's much better for you than anything you can buy.
And you can control the salt!!!!
Post by: Karl Blanchard on February 01, 2016, 11:38:45 AM
Post by: whacker1 on February 01, 2016, 11:40:17 AM
Post by: NRA4LIFE on February 01, 2016, 12:09:46 PM
Post by: whacker1 on February 01, 2016, 12:17:07 PM
I have made dehydrated meals out of almost everything. Chili works great, stews and soups also. The key is to have zero fat from meat in anything dehydrated. Very lean venison and trimmed up chicken breasts work very well in anything. I weigh each portion before and after dehydrating to know how much water to add back in when reconstituting.
Is there a formula you would like to share for knowing how much water?
How long do these keep once dehydrated? I know MH and others give a shelf life, which I am sure is greatly enhanced by the preservatives and sodium involved in compared to those created and dehydrated at home.
Post by: 300rum on February 01, 2016, 02:21:30 PM
Post by: NRA4LIFE on February 01, 2016, 03:03:29 PM
I take the weight differential and translate it to water volume. 1 cup of water to approximately 8 ounces. After I dehydrate, I vacuum seal the dried food. I never have kept them for more than about a month as I use them up.
Post by: fisheral87 on February 01, 2016, 03:09:48 PM
Al
Post by: whacker1 on February 01, 2016, 05:30:11 PM
Whacker,Thank you
I take the weight differential and translate it to water volume. 1 cup of water to approximately 8 ounces. After I dehydrate, I vacuum seal the dried food. I never have kept them for more than about a month as I use them up.
Post by: Wanttohuntmore on February 01, 2016, 06:17:34 PM
Post by: danderson on February 01, 2016, 06:42:31 PM
Post by: ICEMAN on February 01, 2016, 06:59:33 PM
Post by: fisheral87 on February 01, 2016, 07:21:16 PM
Post by: danderson on February 01, 2016, 09:40:48 PM