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Paluski
getting warmed up
25 Posts |
 Posted - 01 January 2010 : 19:45:16
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| Starting the planning stage of 2010 trips and was just wondering what is everyones dehydrator. I will be starting with venison Jerkey. |
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talltimber
a post-count junkie
Canada
4004 Posts |
Posted - 01 January 2010 : 23:20:42
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| Jerky sometime in the next 3 months Also hambuger and tomatoe sauce but not for a while. If I do jerky it will be gone by tripping weather. What is the max you can marinate meat for??? |
to do more canoeing than working! Someday. |
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Laurie Ann
forum admin
Canada
7086 Posts |
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Laurie Ann
forum admin
Canada
7086 Posts |
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talltimber
a post-count junkie
Canada
4004 Posts |
Posted - 02 January 2010 : 13:32:43
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| Thanks Laurie! |
to do more canoeing than working! Someday. |
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Donny
a post-count junkie
Canada
1013 Posts |
Posted - 04 January 2010 : 08:44:52
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| Just used a dehydrator for the first time, made some beef jerky. I figured that was the best thing to start with. I realize now I sliced the meat a bit too thin but it is still good. I watched the drying process closely, rotating the trays, and ended up with an edible jerky. As for furure dehydrating.....I need to wait and see what my tripping plans are for the year first. |
Donny |
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Dale
a post-count junkie
Canada
1082 Posts |
Posted - 04 January 2010 : 13:35:11
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Nothing in the dehydrator yet. I'm thinking of taking the simple route with suppers this year. I'm going to dehydrate alot of veggies, ground beef etc so I can combine the ingredients with a base of rice or pasta for boil in the bag meals.
Does anyone have suggestions for pastas and rices that hydrate easily, other than minute rice and ramen noodles?
Dale |
Canoe or die!! |
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Laurie Ann
forum admin
Canada
7086 Posts |
Posted - 04 January 2010 : 15:03:18
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| Dale... cook your pasta until it is a little chewier than al dente and then dry it. Use small shapes such as wagon wheels, tripolini, or macaroni. Do a test run at home first to make sure you like it. Basically then all you have to do at camp is bring water to a boil and let the pasta sit in it for 5 minutes. You can make your own "minute" rice in the same way using basmati, jasmine brown or wild rice instead of the standard white. |
A FORK IN THE TRAIL :: WILDERNESS COOKING :: BACKPACKING RECIPES :: CRAVEABLE |
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Dale
a post-count junkie
Canada
1082 Posts |
Posted - 04 January 2010 : 16:20:14
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| I knew I could count on you for an answer Laurie. I guess I need to get to the bulk store and pick up small samples of pasta to experiment with. |
Canoe or die!! |
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Laurie Ann
forum admin
Canada
7086 Posts |
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Paluski
getting warmed up
25 Posts |
Posted - 08 January 2010 : 10:44:36
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Okay the kids are already begging for the jerkey.
I will have to put it over at the neighbours house if this continues.
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HappyCamper
getting warmed up
Canada
32 Posts |
Posted - 23 February 2010 : 21:33:19
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| Last month was my first try use of the dehydrator, beef jerky. My two daughters took it to school everyday for snack. I just did 3 lbs of beef jerky on saturday, I kept it quiet with the kids... so far so good. How thick do you peoples cut your meat, Any specific cut that you buy or do you just go with what is on sale. I will try some other stuff for this summer as I purchase the book " A FORK IN THE TRAIL" last summer and got the dehydrator for Christmas. |
Edited by - HappyCamper on 24 February 2010 06:08:11 |
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dustinsouth
getting warmed up
Canada
41 Posts |
Posted - 24 February 2010 : 09:52:13
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I cut my jerky between 1/8"-1/4", and I try to get the leanest cuts I can, as fat doesn't keep that well.
Apples in mine now. |
We all connected
To each other biologically
To the Earth chemically
To the rest of the universe atomically
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Edited by - dustinsouth on 24 February 2010 14:53:43 |
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Donny
a post-count junkie
Canada
1013 Posts |
Posted - 24 February 2010 : 16:34:40
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Cantaloupe and then pineapple.
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Donny |
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Laurie Ann
forum admin
Canada
7086 Posts |
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HappyCamper
getting warmed up
Canada
32 Posts |
Posted - 24 February 2010 : 21:15:14
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Dustinsouth, do you look for a special cut like ribeye, flank steak etc.. of there is not much different when dried. Do you cut by hand or you guys use a meat slicer?
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dustinsouth
getting warmed up
Canada
41 Posts |
Posted - 24 February 2010 : 23:22:25
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| Whatever is cheap. I cut by hand, a slicer would be handy if you wanted to cut against the grain though. Apparently it's less chewy that way, I've not tried it though. |
We all connected
To each other biologically
To the Earth chemically
To the rest of the universe atomically
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Dale
a post-count junkie
Canada
1082 Posts |
Posted - 01 March 2010 : 10:24:41
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| Ground beef finished on Saturday and got some Spaghetti sauce in the dehydrator today. |
Canoe or die!! |
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Dale
a post-count junkie
Canada
1082 Posts |
Posted - 03 March 2010 : 07:27:23
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Well yesterday I experimented. In a recycled milk bag I placed ramen noodles, dh ground beef and dh spaghetti sauce. I added water, which I had boiled and placed it in a cosy for 10 minutes. I stirred it all up and added a little hot sauce to it and it actually was pretty good. My only criticism is that the ramen noodles where not eldente. Otherwise it would make a great meal for a lightweight hiking trip.
I'm not sure if I can replace the ramen with angel hair pasta? I'll have to try that out. |
Canoe or die!! |
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Donny
a post-count junkie
Canada
1013 Posts |
Posted - 03 March 2010 : 09:32:13
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| Cucumber |
Donny |
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splashdancer
addicted to OAC
Canada
553 Posts |
Posted - 03 March 2010 : 22:12:13
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quote:
Originally posted by Donny
Cucumber
...blue smilie as in "where'd they go?"
zucchinni dehydrates well. |
Robbie |
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2010 Whats in your dehydrator?
