How To Dehydrate Your Own Backcountry Meals
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- čas přidán 15. 08. 2017
- In this Treeline Pursuits video cast segment we discuss in detail how to prepare, store and cook your own dehydrated backcountry meals. I don't care to remember how many days I ate Mountain House on my hunts covering three states last year. This year I made the committment to go DIY with my meals and in this video I tell you how I do it, including how I package my meals, so they are ready to store, cook and eat in the backcountry.
Correction To Video: I mentioned 160 degrees in the video. I do jerky at 160, but my prepared meals that I dehydrate I use 130-135 degrees. I also just returned from a multi-day scouting trip and tried both the bigger stand up bags and the smaller ones in the video. The longer spoon/sporks do work better in the smaller mylar bags and they hold plenty of food. I used 2 cups of dehydrated food in each mylar bag. It ended up to be a real filling meal, perfect.
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ADDITION: I have had several people ask me where I get the mylar bags, oxygen absorbers at etc. I get some of my dehyrating and meat processing supplies at: www.lemproducts.com and I get the mylar bags from www.sorbentsystems.com - Jak na to + styl
More dehydrated meal recipes please! Thanks for all the tips man!
Definitely nice to make your own meals, kinda labor intensive though. I’m glad you were closely supervised!! Passing along your knowledge to your kids, way to go!!
I'm late to the video but I heard if you add bread crumbs to your ground meat and mix it in before cooking and dehydrating it's makes the rehydration a lot quicker as the breadcrumbs will draw the water into the meat quicker to soften it
Great video! very informative. Thank you
Id really like to see some vacuum sealer vids when you start prepping/packaging meat. I process my own meat and use the freezer paper inside a zip lock bag method, but am considering switching to the vac sealer method. Thanks for the tip on the apple corer and Power slicer! I found the corer, and went to cabelas and get a slicer today. Got 10 trays of pears on the dyhydrator now. I wish I had the room for that commercial sized model! I had to go with the smaller 10 tray model. Going to try some meals next! Take care, and keep the videos coming. Very helpful
This is awesome!
Thanks so much for sharing.
He's alive! Thanks for sharing man and good luck on the upcoming hunt.
I keep my oxygen absorbers in a vacuumed Mylar bag when im not using them, they seem to keep forever that way.
Yea.... Thanks that is perfect.... I put mine in a mason jar, so far so good...
THANK YOU - I JUST GOT MY DEHYDRATOR
Maybe add pemmican as your meat source? Great vid, thanks!
Hell ya! Great video on a tasty substitute for MH. Can you include links to where you got the bags and the little O2 packets please. Looking forward to more DIY content from ya. Its exactly the type of video I enjoy watching. I need to pick up a different dehydrator this year, and maybe finally break down and get the vacuum sealer too. With elk season around the corner, would you do a video on how you store your meat? I do all my own meat processing, and I'm curious to know if you use the vacuum sealer for the packaging. I have used freezer paper packages inside of zip lock bags for years and it goes pretty fast. Curious to know IF you use the vaccum sealer for packaging the meat, and if so, is it cost effective, and efficient. Thanks!
rbljackson I found the best prices on Amazon. I also butcher my meat, vacuum freezer bags are amazing and keep the meat good for a lot longer. They also are awesome for doing marinades in a fraction of the time. I use it for meat, fish, veggies, and a rotating 6mon supply of dry goods.
Love it, great stuff. I'm working up some meals for this fall also. What are your favorites so far?
I guess Im asking the wrong place but does any of you know a way to get back into an Instagram account?
I was dumb forgot my password. I appreciate any help you can give me!
@Curtis Jude Instablaster =)
I have one question. Can you cook directly in those bags? I love vacuum sealing my meals to prolong the shelf life of my food. However, before I go into the backcountry I usually throw them into a freezer bag. I hate bringing a pot to cook my meal into. I hate cleaning it up afterwards as well. Great video.
Also, when you are rehydrating your meal is the meat crunchy? A tip that I use is to add a 1/2 cup of breadcrumbs per pound of meat when I am cooking the meat for my meal. The meat when it's rehydrated is a lot more soft and fluffy.
Zach C absolutely you can and should cook in them. Thanks for sharing that tip! Im going to try it.
Agreed, I cooked in mine and just wrapped up in a jacket to insulate a little... Perfect.. The zipper was watertight and did not lead a drop... They are hot to hold, but held up great.. I was so pleased with how they performed.
I had been looking into the same question and it appears that the inside lining of Mylar can leach toxic chemicals at temps over 180F, I think. I don't recall the exact specs mentioned on DuPont's site, but I do remember it was below boiling water that you would add to rehydrate a meal. The pouches Mountain House meals come in aren't actually Mylar; they're special Retort Pouches designed for "soft" canning under heat and pressure. Where Mylar appears to excel is long term storage of dry goods when paired with O2 absorbers. My thoughts are that a clear 3mil sous vide style of bag that is designed for submersion in boiling water would be the ideal package for dehydrated meals. These are also available in a gusseted (aka free standing) version from a variety of vendors. If I was preparing my meals well in advance of a trip, I would consider sealing a full days ration of individually packaged breakfast, snacks & dinner all together in a 1gal Mylar bag labeled with the contents, rather than the freezer bag method in this video. Beyond that, Mylar seems like overkill to me. Thoughts?
So I don’t NEED the oxygen absorbers if I have that vac sealer?
What is estimated shelf life of dehydrated meal in my last bag?
I don't use any preservative of any kind. I typically try to each mine within the year, but I have some that are two years out that are outstanding. I keep in freezer so that helps to. I have not done any testing,
Hope I'm not coming off like an idiot but how exactly are you cooking them? Just boil the amount of water you need, poor into bag, let cook up and re-hydrate for 13-15min? Lol good video.
The idea is to cook the food and weight it, dehydrate and weight again. That weight you replace the lost weight with water, let it sit and absorb and heat to a boil on the stove. Unless you are sourcing water from the wild in which cas just boil the required amount and add ingredients. Just we careful, dont dump it in to your dehyrated meal boiling, you dont want to recook the food, just rehydrate at an edible temp
How does what you use compare to www.packitgourmet.com/cookin-bags.html these?
Real men eat man meat
Holy cow, learn how to edit videos. Way to long.
Real men do not have to use large inscriptions that they are real men (and that they eat meat).