DIY Rations

PSM · 10-29-2013, 17:47

Broke out the old Ronco dehydrator (the prize for sitting through a timeshare sales pitch) and started making my (our) own emergency/camping rations.

Back in our back packing and sailing days we would dehydrate suitable leftovers after dinner. Then, when we planned a trip, we had a stash of dried ingredients (vegetables, sauces, and beef [haven't tried chicken yet]) that were light weight and didn't need refrigeration.

The first picture is bagged Mexican rice, plain white rice, and garlic-potato bark (mashed potatoes thinned with chicken stock to make it spreadable).

These are just test batches to help in menu planning. Deli ham is up next.

ETA: The worms in the second picture are added protein.

Pat

albeham · 10-30-2013, 05:06

I have one and need to learn more....

I am at that stage in my life with scouts, sailing, you know the deal.. I need to learn... Oh great powerful teacher what should I do?

AL

damm I am getting hungry..

PSM · 10-30-2013, 09:59

Quote:

Originally Posted by albeham

I have one and need to learn more....

I am at that stage in my life with scouts, sailing, you know the deal.. I need to learn... Oh great powerful teacher what should I do?

AL

damm I am getting hungry..

I started with Gretchen McHugh's The Hungry Hiker's Book of Good Cooking back in the '80s. It's out of print, but I found a "like new" copy online a couple of years ago and bought it for our son.

This guy is good for the basics: http://www.backpackingchef.com/ where McHugh's book is more like the all encompassing Joy of Cooking.

Pat

**Team Sergeant** · 10-30-2013, 10:19

I just purchased one of these and really like it. So far I've made about 5 lbs of jerky (used flank steak) and turned out great. Will not be purchasing jerky ever again..... now onto other foods. Next time strawberries go on sale I'm going to buy 10 lbs and dry them.

This dehydrator came with a great book on how to dry foods, drying times and recipes. So far am very pleased with the product.

Barbarian · 10-30-2013, 10:52

Quote:

Originally Posted by TS

I just purchased one of these and really like it. So far I've made about 5 lbs of jerky (used flank steak) and turned out great.

That's a nice one. Do you use your own marinade recipe?

**Team Sergeant** · 10-30-2013, 11:17

Quote:

Originally Posted by Barbarian

That's a nice one. Do you use your own marinade recipe?

There's a million marinade recipes out there, I look at them and tweek them a bit to make it my own.

Penn · 10-30-2013, 11:32

TS, how do you protect against bacteria forming after processing the product, is it cryovac then frozen?

**Team Sergeant** · 10-30-2013, 11:46

Quote:

Originally Posted by Penn

TS, how do you protect against bacteria forming after processing the product, is it cryovac then frozen?

With jerky I vacuum sealed individual packages and they should last for months until opened. The dehydrator came with a great book and one of the chapters is dedicated to preparing and storing dehydrated foods.

Stobey · 10-30-2013, 11:50

Team Sergeant, since you are the culinary expert here, do you know of any way to make jerky without all of the salt? (Can't have it.)

**Team Sergeant** · 10-30-2013, 11:54

Quote:

Originally Posted by Stobey

Team Sergeant, since you are the culinary expert here, do you know of any way to make jerky without all of the salt? (Can't have it.)

Below is the recipe I used and tweeked. As you can see there is no salt, but many of the ingredients are salty....

Removing as much air as possible after drying is what preserves the jerky for long periods.

Greatest Beef Jerky Recipe

Ingredients:
•5 pounds of beef (or any meat type)
•5 ounces of liquid smoke
•15 ounces of Lea & Perrins OR Worcestershire
•15 – 20 ounces of teriyaki sauce
•15 – 20 ounces of soy sauce
•2 – 4 Tb. of garlic powder
•2 – 4 Tb. of dark brown sugar
•2 – 4 Tb. of onion powder
•2 – 4 ounces of molasses OR dark corn syrup
•2 – 4 tsp. of cayenne pepper

Directions:
1.Cut meat and mix ingredients for marinade.
2.Cover and put meat in the refrigerate and let marinate for 24 hours.
3.Cover oven rack with foil and place the meat across racks.
4.Set oven 160 – 180 degrees. After the meat has stopped dripping, turn each piece over.
5.Cook for about 4-6 hours depend on what you like and remember to leave the oven door slightly open for ventilation. Enjoy!

http://beefjerkyrecipes.com/meat-typ...-jerky-recipe/

PSM · 10-30-2013, 12:07

Quote:

Originally Posted by Penn

TS, how do you protect against bacteria forming after processing the product, is it cryovac then frozen?

For jerky, we just use soy sauce and lots of fresh garlic. We've kept it in zip lock bags in the pantry for months at a time with no problem. Been doing this for over 20 years. My guess is that the salt in the soy sauce and the dryness of the meat keeps the little devils at bay.

Pat

Stobey · 10-30-2013, 12:09

Looks great, Team Sergeant! Thank you! (I love beef/deer meat jerky.) Will try your recipe. (Mmmmm.)

**Team Sergeant** · 10-30-2013, 12:13

Quote:

Originally Posted by Stobey

Looks great, Team Sergeant! Thank you! (I love beef/deer meat jerky.) Will try your recipe. (Mmmmm.)

It's not my recipe, this one came from http://beefjerkyrecipes.com/meat-typ...-jerky-recipe/

I just used what I wanted and did my own measurements. Easy on the cayenne pepper, remember you can always add more.... I think I used a tsp or less.

PSM · 10-30-2013, 21:30

I dried the packaged, not butcher shop, deli ham today. Out of the package it wasn't very flavorful. This being a test, I just needed something to add to the previously dried rice and potato products. Dried, it was like ham chips with more intense flavor. My semi-pro taste tester (pictured below) agreed.

When hams go on sale for the holidays I will make more for real storage. BTW, dried it looked like bacon!

Pat

**Team Sergeant** · 10-31-2013, 10:58

Quote:

Originally Posted by PSM

I dried the packaged, not butcher shop, deli ham today. Out of the package it wasn't very flavorful. This being a test, I just needed something to add to the previously dried rice and potato products. Dried, it was like ham chips with more intense flavor. My semi-pro taste tester (pictured below) agreed.
When hams go on sale for the holidays I will make more for real storage. BTW, dried it looked like bacon!

Pat

LOL, I like that idea about the hams! I'll do the same thing!