Tuesday

Do It Yourself Dehydrated Meals

Whether you’re car camping at Guadalupe River or backpacking in Big Bend, nourishing, lightweight meals and snacks are essential for fueling your adventures. There are plenty of pre-made options available, as we explored in our Great Outdoors article from October 2024, but they can get expensive and are sometimes lacking in the flavor department. There’s a simple fix for that — you can make your own!

DIY dehydrated meals are cheaper, plus when you’re the chef crafting your own camping food, you have complete control over the ingredients. You can customize flavors, adjust spice levels, cater to dietary restrictions, and even make your favorite family recipes.

The best way to make dehydrated meals is to use a dehydrator; these appliances work by circulating air at low heat, allowing food to dry thoroughly without cooking further. You can buy a budget dehydrator for around $40 (the price of four servings of dehydrated beef stroganoff from REI) or use your oven set on its lowest temperature (120-140 degrees Fahrenheit is the ideal temperature for food dehydrating).

We’ve field-tested a few of our favorite recipes for you. Grab your gear and let’s dive into some simple instructions for dehydrated meals and snacks that will keep you energized on your next backpacking adventure!

Dehydrated Chili Recipe (as seen on TPW Magazine Instagram)

Ingredients
1lb very lean ground beef (or ground turkey, tofu or chickpeas)
1 medium onion, diced
1 bell pepper, diced
1 jalapeño, diced, seeds removed (optional)
2-3 cloves garlic, minced
15oz can diced tomatoes (I used fire roasted)
8oz can tomato sauce
1 cup beef or vegetable broth
2 tablespoons chili seasoning
1 teaspoon oregano
1 teaspoon smoked paprika
½ teaspoons red pepper flakes
Salt, to taste
Black Pepper, to taste

1. Brown meat over medium high heat (about 10 minutes). Drain fat.

2. Reduce heat to medium. Add in onion, bell pepper, jalapeno and garlic. Sauté until soft (3-5 minutes)

3. Add seasonings

4. Pour in diced tomatoes, sauce and broth. Stir to combine

5. Reduce heat to low, cover and let simmer for one hour

6. While simmering, go outside. Play with your dog. Read a chapter of a book. Do something fun!

7. Once done simmering, allow chili to cool for at least 30 minutes. Spoon chili mixture into even layers onto dehydrator drying trays using a slotted spoon

8. Dehydrate at 160 degrees Fahrenheit for 8 hours

9. Once dried, break apart pieces and portion out into reusable bags

Storage: 1-2 weeks at room temperature, 1-2 months refrigerated, or up to 6 months frozen.

To rehydrate:

1. Add dehydrated chili to pot. Add enough water to cover the chili (usually about 1 cup)

2. Bring to a boil then let simmer for a few minutes until chili is rehydrated.

3. Stir and enjoy!

Optional: Add toppings such as cheese, sour cream, green onion, or Fritos


Dirty Rice

Ingredients
2 cups chicken or vegetable broth
1 cup long-grain white rice
1 teaspoon salt
1 pound lean ground beef or turkey (substitute for tofu or cooked mushrooms)
1 small onion, diced 1 small bell pepper, diced
1 stalk celery, diced 2 cloves garlic, minced
2 teaspoons taco seasoning
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
¼ cup chopped fresh parsley Salt and pepper to taste

1. In medium sauce pan over high heat, bring broth to a boil. Add in rice, cover and reduce heat to low. Let simmer for 15 minutes. Turn off heat, fluff rice and set aside

2. In large skillet over medium high heat, cook meat until browned, 5 to 8 minutes. Drain fat

3. Reduce heat to medium. Add in onion, bell pepper, celery, garlic, and seasonings. Reduce heat to medium low, cover and cook until vegetables are soft, 15-20 minutes. Stir in rice and parsley. Taste and add more seasonings if needed. Allow to cool for 30 minutes

4. Spread rice in an even layer on dehydrator drying trails. Dry at 160 degrees Fahrenheit for 8-12 hours until pieces break with a snap and there is no visible moisture.

Storage: Portion out into an airtight container, 2 weeks at room temperature, 2 months refrigerated, or up to 1 year frozen. To rehydrate: Add rice and water to a pot, with just enough water to cover the rice. Bring to a boil, cover and simmer until rehydrated, about 5-8 minutes.


Teriyaki Beef Jerky

Ingredients
2 ½ pounds lean beef (round, sirloin or flank steak)
½ cup soy sauce
¼ cup packed brown sugar
¼ cup rice or white wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon ginger powder

1. Trim meat of all visible fat. Cut meat against the grain into even slabs between 1/8 – 3/8 inch thick

2. In large bowl, combine remaining ingredients. Add the beef and toss until evenly coated. To maximize flavor, let marinate in the fridge for 1-8 hours

3. Remove meat strips from marinate, drain and pat dry. Place strips on dehydrated drying trays with space between so they are not touching

4. Dry meat at 160 degrees Fahrenheit for 8 hours.

Storage: Place in an airtight container 1-2 weeks at room temperature, 1-2 months refrigerated, or up to 6 months frozen


Cinnamon Apple Chips

Ingredients
2 apples (red or green)
½ lemon, juiced
½ tablespoon pumpkin pie spice

1. Remove apple core and then slice into 1/8-inch-thick rounds.

2. Place apple slices in bowl and toss with lemon juice and pumpkin pie spice.

3. Arrange slices on drying tray in a single layer without overlapping

4. Dry at 135 degrees Fahrenheit for 4-8 hours, until crisp

Storage: up to 1 year at room temperature in an airtight container

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