Essential Dehydrating Equipment
Before you begin, gathering the right equipment is essential for safe and successful food dehydration. While an electric food dehydrator is the most efficient option, an oven can also be used by setting it to the lowest possible temperature and keeping the door ajar to allow moisture to escape.
Food Dehydrator: Provides a controlled, consistent temperature and airflow for even drying. Oven: A budget-friendly alternative, but requires careful temperature monitoring to prevent 'case hardening,' where the exterior dries too quickly and traps moisture inside. Mandoline Slicer: Helps to cut fruits and vegetables into thin, uniform slices, ensuring consistent drying times. Non-stick Sheets: Used for drying purees, sauces, and liquids to create fruit leathers or sauce powders. Airtight Storage: Vacuum-sealed bags, mylar bags with oxygen absorbers, or canning jars are crucial for preserving the food long-term.
Fruits and Vegetables for Dehydration
Fruits and vegetables make excellent dehydrated snacks or ingredients for trail meals. They retain much of their nutritional value and natural sweetness.
Fruits
- Apples: Core and slice into thin rings or chunks. Consider pre-treating with a citrus juice bath to prevent browning.
- Bananas: Slice into 1/8-inch rounds. Choose ripe bananas with some brown speckles for the sweetest flavor.
- Strawberries: Slice into uniform, 1/4-inch pieces.
- Mangoes: Peel and slice thinly. These make a delicious, chewy trail snack.
- Fruit Leathers: Puree combinations of fruits like berries, peaches, or apples and spread thinly on dehydrator trays to create a customizable fruit roll.
Vegetables
- Carrots: Dice or slice and blanch for a few minutes before drying to help them retain color and flavor.
- Zucchini: Slice into rounds or ribbon-like noodles using a spiralizer.
- Broccoli: Chop florets into small pieces and blanch before dehydrating.
- Spinach and Kale: Wash thoroughly and dehydrate until crispy. These can be added to soups or crushed into a powder.
- Mushrooms: Slice thinly. Dehydrated mushrooms add a rich, earthy flavor to many meals.
Proteins and Grains for Dehydrating
To build satisfying and calorie-dense meals, you can also dehydrate proteins and grains.
Proteins
- Lean Ground Beef or Turkey: Cook until it reaches a safe temperature, rinse to remove excess fat, crumble into small pieces, and dehydrate until hard and dry. The lower the fat content, the better it dehydrates.
- Canned Chicken: The most straightforward option. Rinse thoroughly to reduce salt and remove any large pieces. It dehydrates quickly and rehydrates easily.
- Cooked Beans and Legumes: Canned or home-cooked beans (e.g., black beans, lentils) can be dehydrated and are a great source of plant-based protein.
Grains and Starches
- Cooked Rice: Use instant rice for convenience or cook your own without added fat. Dehydrate until hard and dry, ensuring a safe temperature is maintained.
- Cooked Pasta: Cook al dente, cool, and then dehydrate. Opt for smaller shapes like elbow macaroni or broken spaghetti.
- Instant Mashed Potatoes: Pre-packaged flakes are a hiker's best friend, but you can also dehydrate your own cooked potatoes.
Dehydrating Complete Meals and Sauces
For the ultimate convenience on the trail, you can dehydrate entire meals. The key is to keep all ingredients low-fat and chop everything into small, uniform pieces to ensure even drying.
Complete Meal Ideas
- Pasta with Marinara and Beef: Prepare a low-fat marinara sauce, cook pasta, and dehydrate separately for best results.
- Chicken and Rice Curry: Combine cooked rice, rinsed canned chicken, diced vegetables, and a low-fat curry sauce. Dehydrate on non-stick sheets.
- Risotto with Vegetables: Prepare a low-fat mushroom and vegetable risotto, then spread it onto dehydrator trays.
Sauces and Purees
- Tomato Sauce: Use a low-fat, oil-free version. The finished product will be a thin, brittle sheet that can be powdered for easy rehydration.
- Hummus: Spread store-bought hummus (avoiding oily varieties) on sheets. When dry, it becomes a crumbly powder perfect for wraps.
Comparison Table: Homemade vs. Commercial Dehydrated Meals
| Feature | Homemade Dehydrated Meals | Commercial Dehydrated Meals |
|---|---|---|
| Cost | More budget-friendly in the long run. | Generally more expensive. |
| Convenience | Time-consuming preparation. | Quick and easy, just add water. |
| Dietary Control | Complete control over ingredients, great for allergies or specific diets. | Limited options; ingredient control depends on the brand. |
| Shelf Life | Varies, usually shorter than commercial meals. | Can have a very long shelf life, ideal for emergencies. |
| Flavor | Customizable and can be more flavorful. | Flavors can be limited or artificial tasting. |
Conclusion
Whether you're a day hiker looking for simple snacks or a multi-day backpacker in need of lightweight, complete meals, dehydrating your own food is a highly rewarding and practical skill. By focusing on low-fat ingredients, properly preparing and drying each food type, and storing your creations carefully, you can dramatically reduce your pack weight without compromising on flavor, nutrition, or variety. The world of DIY dehydrated food for hiking is vast, and with a little practice, you can enjoy delicious, customized meals on any trail adventure.
How to get started with dehydrated hiking food
To begin your journey into homemade dehydrated hiking food, start simple. Begin with a single type of food, like apples or ground beef, to master the process. Invest in a quality, airtight storage solution and clearly label your creations with the contents and date. Practice rehydrating meals at home to fine-tune your recipes and water ratios before your trip. Experiment with simple meal combinations like adding dehydrated vegetables and beef to instant rice to build confidence. The key is to take it one step at a time, and soon you'll be an expert at fueling your adventures with homemade, dehydrated goodness. For further inspiration, consider exploring recipes and techniques from seasoned outdoor cooks.
