Food outside freeze dried junk

Taylorbok said:
I need to try some pemmican, I've wanted to try making my own for ever.

One thing I took on my recent backpack hunt was tuna packets and a tortilla wrap to put it in, made a nice snack/ lunch. I even warmed one up on the fire a bit that was nice.
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I haven't tried making it, I think I'm just not that interested in doing so. The bars from Franky's free range meats are cheap enough for me to not worry about it. I think I got 10 for under $30. Honestly, without drizzling honey on it, it tasted the way dog food smells.

I started eating a full animal-based diet (meat, fruit, eggs) at the beginning of the year so I was trying to find stuff that would help me stay on track, since I've felt amazing on it. That's the only reason I got the pemican.
 
akdad said:
I

If you know someone with a freez drier you can make up just about anything you want.
I make anything from tuna casserole to fajitas. I use the meals when traveling for work while there are a few things that don't work most things work very well.
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A farm and family type store near me called Tractor Supply sells Harvest RIght freeze driers. A really worthwhile investment. Lot's of foods can be processed this way, one pot meals especially, and can be reactivated using a thermos full of hot water. Fun to experiment with. Also invest in a good Vacuum Sealer for freeze dried foods with a LONG shelf life.
 
emp1953 said:
A farm and family type store near me called Tractor Supply sells Harvest RIght freeze driers. A really worthwhile investment. Lot's of foods can be processed this way, one pot meals especially, and can be reactivated using a thermos full of hot water. Fun to experiment with. Also invest in a good Vacuum Sealer for freeze dried foods with a LONG shelf life.
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I bought a Harvest Right last May - I figured I'd need to make/eat around 500 meals to justify the investment - I do think the meals I've made have been far better and healthier than the Mountain House and Backpackers Pantry that I used to buy.
 
Recently took a (free) hands-on course in pressure canning of wild game. Pressure is required to get temperatures high enough for canning meat, so it can't be done in a regular canning pot. We did pheasant and venison, and a later class (also free) in prepping and eating the canned meat in various dishes.
It is supposed to last a very long time, and saves freezer space when you have a large game animal or two. We did it in standard canning jars.
The meat is very tender and the juices can be used for broth. On the trail, just add dried rice noodles and spices for Asian pho soup. Obviously you wouldn't want to let the jar freeze.
Pressure canners go for a little over $100. Make sure it will handle the altitude you are canning at (different weights for different altitudes), and that it is compatible with your cooktop.
 
I did the pemmican on a 11 day solo hunt due to my diet restrictions. Works, gets supper old supper fast. I am on the carnivore diet, but my problems are with additives/preservatives/sugars. Carnivore is just the easiest solution.

We honestly bought a Freeze Dryer for our family. I know I know, super pricey, but I swear it has already paid for itself in the last 4 months in just doing up left overs for the next season.

Our family used to spend about 1-2k on freeze dried meals a year for backpacking. So just in that in about 3 years it would have paid for itself.

Not to mention getting your coworkers hooked on freeze dried candy, then start charging them helps too lol.

Its just a thought if you can wing it.

They nothing beat the pemmican for cals per lbs!!
 
Guy at the local gas station said he just smoked up ingredient for a stew - tomatoes, potatoes etc. Anybody ever try that? Have dried tomatoes in the oven and they taste great, just thinking drying them out in the smoker along with thin sliced potatoes would have intense flavor. Am guessing they would last quite awhile on the trail.
We also have chinese cucumbers ripening. Been thin slicing and putting in a jar with homemade pickling solution. Just imagine a grilled burger with dijon mustard, sliced pickles, and sun dried tomatoes with melted cheese on a grilled bun. Or think about a BBQ pizza with pesto made from ground basil and olive oil and the same toppings. Just bake the dough half way, then onto the grill with indirect heat. Gobs of shredded mozzarela and kalamata olives. Some jalapenos from the garden and topped with some basil leaves. Maybe even a little cooked bacon!
 
Noobie said:
Guy at the local gas station said he just smoked up ingredient for a stew - tomatoes, potatoes etc. Anybody ever try that? Have dried tomatoes in the oven and they taste great, just thinking drying them out in the smoker along with thin sliced potatoes would have intense flavor. Am guessing they would last quite awhile on the trail.
We also have chinese cucumbers ripening. Been thin slicing and putting in a jar with homemade pickling solution. Just imagine a grilled burger with dijon mustard, sliced pickles, and sun dried tomatoes with melted cheese on a grilled bun. Or think about a BBQ pizza with pesto made from ground basil and olive oil and the same toppings. Just bake the dough half way, then onto the grill with indirect heat. Gobs of shredded mozzarela and kalamata olives. Some jalapenos from the garden and topped with some basil leaves. Maybe even a little cooked bacon!
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Do you freeze dry cheese and burger patties? Also most of those ingredients are huge
 
Just pulled some mushrooms sliced in half lengthwise, smeared with olive oil and sprinkled with a bit of salt and pepper out of the smoker - 200F/45min. Gonna freeze any that are left over. Also put in some roma style tomatoes, sliced lengthwise after removing the stem with a shark. Bit of salt and 4 hrs till they are not dry, just tender, moist and smokey. Great for pizza topping! These are home-grown organic - the store bought ones are cross-bred with coconuts or something so the skin is bulletproof. You can drop them from the stand, have them roll down the aisle, and put them right back on the shelf! And yeah, they are huge.
Also have some mild chili peppers sliced in half lengthwise, de-seeded, placed in the smoker for a few hours. After that they will go into the dessicator overnight. The red ones will be designated chipotle, the rest should be great too!
Put in a couple sliced red onions just for good measure.
Finally, grabbed an armful of fresh basil from the garden. Gonna remove the stems and into the food processor to chop fine. Add some olive oil, garlic to taste, and into ziploc bags for the freezer. Pesto pizza anyone?
 
Taylorbok said:
@Noobie now you are just saying random stuff that has no relevance to the topic
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Nope. This stuff will fare nicely on a backpack trip. Most of it isn't totally dehydrated so you don't have to pack as much water. Or you could go with mountainhouse or whatever, I can't stomach it. If you don't like it, don't do it.
Edit: I have a ziploc bag of dried shitake mushrooms in the cupboard, dried as in bone dry. It has been there a couple years, along with the other bags. On a long trip I can take a few and simmer them in red wine. They get steeped for about 10 minutes with the lid on. Then some water goes in, along with chili garlic sauce, grated garlic cloves, grated ginger, diced green onions, grated garlic, salt and pepper. Dried rice noodles (also a couple years old) are boiled seperately, then quenched with cold water and added to the soup. Dumped into a bowl. You can also add venison or beef jerky for more protein. At home you can use thin sliced beef and garnish with fresh mung beans.
 
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