Introduction
Imagine hitting mile ten on a grueling climb. The sun beats down, your muscles ache, and your energy is fading fast. What you eat next can make or break your hike, transforming a potential struggle into a triumphant ascent. But lugging heavy, bulky food is the last thing you want on your back. That’s where the magic of dehydrated hiking food comes in.
Dehydrated hiking food is essentially food that has had most of its water content removed through a drying process. This dramatically reduces weight and bulk, making it an ideal choice for backpacking, camping, and other outdoor adventures. But beyond simple weight reduction, dehydrating your own food offers a host of other advantages.
Making your own dehydrated meals allows you to cut costs significantly compared to buying pre-packaged options from outdoor retailers. You also gain complete control over the ingredients, which is invaluable for individuals with allergies, dietary restrictions such as gluten intolerance or veganism, or simply a preference for all-natural, preservative-free food. Perhaps most importantly, home-dehydrated meals often taste better than commercially available choices, because you can tailor the flavors to your exact liking.
This article will guide you through crafting delectable and surprisingly simple dehydrated hiking food recipes, along with essential tips and techniques to ensure your food preparation is a success from start to finish. Get ready to ditch the bland, expensive meals and embrace a lighter, tastier, and more personalized approach to fueling your outdoor adventures.
Gear and Techniques for Dehydrating Food
Before diving into the recipes, it’s important to understand the tools and techniques that will set you up for success. You’ll need a dehydrator, or a way to use your oven for dehydrating, and some basic food preparation skills.
Dehydrator Choices
Electric dehydrators are purpose-built machines designed to circulate warm air evenly, drying food efficiently. There are several types: shelf dehydrators, which have stacked trays, and stackable dehydrators, where you add or remove trays as needed. Shelf dehydrators generally provide more even drying, but stackable models can be more space-efficient. Look for models with adjustable temperature controls and timers. Popular brands include Excalibur, Nesco, and Presto. The best dehydrator for you will depend on your budget and the amount of food you plan to dehydrate regularly.
Oven Dehydrating: A Budget-Friendly Option
If you don’t want to invest in a dehydrator, you can use your oven. Set the temperature to the lowest setting possible, ideally below one hundred seventy degrees Fahrenheit. Prop the oven door slightly open to allow moisture to escape. This method requires careful monitoring to prevent burning or uneven drying, and it is generally less energy-efficient than using a dehydrator.
Food Prep Foundations
Choosing the right ingredients is paramount. Look for ripe, high-quality produce and lean meats. Consider the water and fat content of the food; items with high water content will take longer to dry, and those with high fat content can become rancid during storage.
Uniformity is key to even drying. Cut fruits and vegetables into similarly sized pieces, ideally about a quarter-inch thick. This will ensure that everything dries at the same rate, preventing some pieces from being over-dried while others remain moist.
Pre-treating food can improve its quality and shelf life. Blanching vegetables, by briefly steaming or boiling them, helps to preserve their color and nutrients. Soaking fruits in lemon juice can prevent browning.
The Dehydrating Process Explained
Optimal temperature and timing depend on the type of food you’re dehydrating. Generally, fruits and vegetables require lower temperatures (around one hundred thirty-five degrees Fahrenheit) than meats (around one hundred sixty degrees Fahrenheit). Use a reliable resource or recipe as a starting point, and adjust as needed based on your experience.
Arrange the food on the dehydrator trays in a single layer, leaving space between pieces to allow for good air circulation. Avoid overcrowding the trays, as this will impede the drying process.
Check for doneness regularly. Fruits should be leathery and pliable, vegetables should be brittle, and meats should be dry and hard. There should be no visible moisture.
Storage and Shelf Life Considerations
Allow the dehydrated food to cool completely before storing it. This will prevent condensation from forming inside the storage container, which can lead to mold growth.
Store the food in airtight containers to protect it from moisture and pests. Vacuum-sealing bags or jars are ideal for long-term storage.
Adding oxygen absorbers to the storage container can further extend the shelf life by removing oxygen, which can cause oxidation and spoilage.
Store the containers in a cool, dark, and dry place. Sunlight and heat can degrade the quality of the food.
The expected shelf life of dehydrated food varies depending on the type of food and storage conditions. In general, fruits and vegetables can last for up to a year, while meats may last for six to twelve months.
Dehydrated Hiking Food Recipes
Now for the fun part: creating your own delicious and lightweight meals! Remember to adjust seasoning to your personal preferences. These recipes are designed to be easily adaptable.
Dehydrated Oatmeal with Berries and Nuts: A Power Breakfast
This recipe provides a quick and energy-packed start to your hiking day. It’s customizable and provides sustained energy.
Ingredients: One cup rolled oats, half cup mixed dehydrated berries (strawberries, blueberries, raspberries), quarter cup chopped dehydrated nuts (almonds, walnuts), two tablespoons chia seeds, one tablespoon brown sugar (optional), half teaspoon cinnamon.
Equipment: Dehydrator, mixing bowl.
Preparation: Combine all ingredients in a mixing bowl.
Dehydrating: Spread the mixture evenly on a dehydrator tray lined with parchment paper. Dehydrate at one hundred thirty-five degrees Fahrenheit for six to eight hours, or until completely dry.
Rehydration: Add one cup of boiling water to one serving (approximately one-third of the total mixture) and let sit for five to ten minutes, or until the oatmeal is softened.
Nutrition (per serving, approximate): Three hundred fifty calories, twelve grams protein, fifty grams carbs, fifteen grams fat.
Serving Size: One-third of the total recipe (makes three servings).
Tips and Variations: Add dehydrated apple pieces or coconut flakes. For extra sweetness, include a drizzle of honey after rehydration.
Dehydrated Chili: A Comforting Campfire Classic
Nothing warms you up like a hearty bowl of chili after a long day on the trail. This dehydrated version packs easily and rehydrates beautifully.
Ingredients: One pound ground beef (cooked and drained of fat), one large onion (diced), two cloves garlic (minced), one green bell pepper (diced), one can (fifteen ounces) diced tomatoes, one can (fifteen ounces) kidney beans (drained and rinsed), two tablespoons chili powder, one teaspoon cumin, half teaspoon oregano, salt and pepper to taste.
Equipment: Dehydrator, large skillet, saucepan.
Preparation: Brown the ground beef in a skillet. Add the onion, garlic, and bell pepper and cook until softened. Stir in the diced tomatoes, kidney beans, chili powder, cumin, oregano, salt, and pepper. Simmer for fifteen minutes to allow the flavors to meld.
Dehydrating: Spread the chili mixture evenly on dehydrator trays lined with parchment paper. Dehydrate at one hundred sixty degrees Fahrenheit for eight to twelve hours, or until completely dry.
Rehydration: Add one and a half cups of boiling water to one serving (approximately one-fourth of the total mixture) and let sit for fifteen to twenty minutes, or until the chili is rehydrated and heated through.
Nutrition (per serving, approximate): Four hundred calories, thirty grams protein, forty grams carbs, fifteen grams fat.
Serving Size: One-fourth of the total recipe (makes four servings).
Tips and Variations: Add dehydrated corn or a packet of taco seasoning for extra flavor. Top with shredded cheese or sour cream after rehydration (if you have a way to keep them cool).
Fruit Leather: A Sweet and Healthy Snack
Fruit leather is a naturally sweet and chewy snack that’s perfect for satisfying your sweet tooth on the trail.
Ingredients: Four cups pureed fruit (apples, berries, mangoes, peaches, etc.), one tablespoon lemon juice (optional).
Equipment: Dehydrator, blender, parchment paper.
Preparation: Blend the fruit in a blender until smooth. Add lemon juice to prevent browning, if desired.
Dehydrating: Spread the fruit puree evenly on a dehydrator tray lined with parchment paper. Dehydrate at one hundred thirty-five degrees Fahrenheit for six to twelve hours, or until leathery and no longer sticky to the touch.
Rehydration: No rehydration needed! Simply tear off a piece and enjoy.
Nutrition (per serving, approximate): Varies depending on the fruit used.
Serving Size: Varies (cut into strips).
Tips and Variations: Combine different fruits for unique flavor combinations. Sprinkle with cinnamon or shredded coconut before dehydrating.
Rehydration Tactics for the Trail
Having delicious dehydrated meals is only half the battle. Knowing how to rehydrate them properly on the trail is crucial.
Always prioritize reliable water sources. Carry a water filter or purification tablets to ensure your water is safe to drink.
Consider cold soaking versus hot rehydration. Cold soaking involves adding cold water to your dehydrated food and letting it sit for several hours. This method is convenient as it requires no stove, but it takes longer. Hot rehydration, using boiling water, is faster but requires a stove and fuel.
Rehydration time varies depending on the food. Experiment beforehand to determine the optimal soaking time for each recipe.
Adjust water levels as needed to achieve the desired consistency. You can always add more water if the food is too dry, or drain off excess water if it’s too soupy.
Spice packets, salt, pepper, and hot sauce can transform a bland meal into something truly enjoyable. Pack a few of your favorites.
Always practice Leave No Trace principles. Pack out all trash, including food scraps and packaging.
Food Safety First
Food safety is paramount when dehydrating and storing food. Follow these guidelines to prevent foodborne illness.
Wash your hands thoroughly with soap and water before handling food.
Use clean equipment and utensils.
Ensure that foods reach safe internal temperatures during dehydration to kill any harmful bacteria.
Clearly label all ingredients and allergens on your stored food.
Troubleshooting Dehydrator Difficulties
Sometimes things don’t go according to plan. Here are some solutions to common problems.
If food isn’t dehydrating properly, make sure your dehydrator is functioning correctly and that the temperature is set appropriately. Ensure that the food is spread in a single layer and that the trays are not overcrowded.
Mold growth indicates that the food was not completely dry or was not stored properly. Discard any moldy food. To prevent mold, ensure that the food is completely dry before storing it and that it is stored in an airtight container in a cool, dark, and dry place.
Off flavors or textures can result from using poor-quality ingredients, improper dehydration, or rancidity. Use fresh, high-quality ingredients and follow the recommended dehydration times and temperatures.
Embark on Your Dehydrating Adventure
Dehydrated hiking food offers a lightweight, cost-effective, and flavorful way to fuel your outdoor adventures. By dehydrating your own meals, you gain control over the ingredients and can tailor the recipes to your specific needs and preferences. We encourage you to try these recipes and experiment with your own creations. Share your favorite recipes and tips in the comments below. Happy trails and happy dehydrating!
