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How to dehydrate your own food for Backpacking


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In this video I show one kind of homemade meal made into a great backpacking food. Making your own is way cheaper, healthier and better tasting!

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Video Transcription

start by having your lovely wife makes up some spaghetti for you spaghetti and noodles in the sauce there's going to be things like ground beef tomatoes mushrooms celery onions thyme leaves a whole lot of love I'm sure after the spaghetti noodles are done cooking rinse them off to get the starches off like you would normally I let mine sit for a day we had a we had spaghetti for supper that night this is the day after so it's a little bit more sticky and pasty but basically what i'm doing here is dividing up portions i tried to make three portions it ended up being that i did a little bit more at the end but right now i'm looking about three portions i ended up cutting up the spaghetti so the the pieces weren't so long the noodles weren't so long i think that it's a better way to do it this way there's less there's more surface area and easier for to dehydrate so i cut it up pretty good after it was all cut up and i had about three portions on the plate i just mounted the spaghetti sauce on there i wanted to have a lot of flavor what for when it rehydrated so i put on a lot including a lot of mushrooms next i wanted to mix it all together really well so that it can go in the hydrator and be as even as possible and there you have it i have about three portions of spaghetti next I needed to divide my portions into three portions so that I can put them on separate trays and that when I came when it came time to put them in the cup and and figure out the portion size afterward they would dehydrate it I would know what to do this turned out to be not that great of an idea because it only filled up about three three or four trays and I ended up throwing a lot more spaghetti on after and doing five trays okay time for the dehydrating we need some reynolds parchment paper

there's my dehydrator it's a simple one I got from Walmart super cheap the name of it is Sultan veida Pro and you want to make sure that it can go up to about 160 Fahrenheit that's the temperature you need to be able to dehydrate meat properly or so I've heard

here's where the parchment paper comes in these trays are slotted so putting the spaghetti right on the tray itself they would just all fall through so you have to make some room and cut some parchment paper for it here all I'm doing is taking a pen and attempting to score a line mark line where I can cut around but my stupid pen does not want to work on this parchment paper for anything grab a new pen and try again so then you just cut out the circle and you want to make it a little bit tinier then look just a touch smaller than the circumference of the tray remember to do the middle circle here I didn't want to mess around I just cut right through with the pen perfect circle there we are ready to start dehydrating so like I said I had five trays I cut five circles they fit in there perfectly fine they're a little bit rounded at first but once you start getting things in them they they lay down properly the the circle in the middle is important for the airflow to come through you want to spread the food on pretty thin here I'm just trying to space it out as much as I can and then spread it thin after if you leave it faker put too much on the tray it's going to take a lot longer to dehydrate this way spreading it thin over the course of five trays it kind of sped up the process the process whole process took probably about 16 hours to be honest there that looks good now I'm just stacking the trays together there's a little gap you can leave if you want more airflow or you can stack them right on top of each other I chose to use the gap it's all done now you got to put the lid on and crank up that heat ten after seven when I turned it on expecting about 12 hours so I leave it on overnight while I'm sleeping nothing left to do now but to enjoy a good glass red wine yes yes taste it on your palate mmm quite good oh yes walked it walked it good yes yes it's been just under two hours and I like to every couple hours take the trays out rotate them let me turn the spaghetti a little bit by separating it that helps in the drying process almost 11 now and this old man's going to bed wakey-wakey cap and Bakey just to look at it in the morning and you can definitely see the progress it's thinned out quite a bunch the spaghetti noodles are basically done but the mushrooms and some of the sauce still has a little bit of moisture in it going on about 16 hours now time to shut this bad boy down and divvy it up just one last check on it to make sure she is getting done and to the best of my knowledge that's is about as dehydrated spaghetti is going to get and I'm going to store it in my freezer until I go back packing so it's going to be fine either way

look at that dehydrated mushroom intact that is pure perfection right there BAM son now to take the parchment paper containing my dehydrated spaghetti off of the racks banging out a bit and divvy it up sometimes you can reuse your parchment paper like when you're doing the ground beef and rice thing but with this the the parchment paper gets so greasy so you need to crumple that bad boy up and get rid of her no use for it no more scales I'm using my snow-peak titanium cup to cook with and to measure it out so basically things are going to rehydrate double their size so I'm filling my cup up about halfway so that I'll have a full cup of rehydrated spaghetti when it comes time for dinner and that's enough for me so that's what I'm doing here and then I will be putting it into small Ziploc bags to transport it end up turning out a little bit bulkier than I had hoped or thought it would so add a little bit left over and for meals out of the five trays so almost a meal a tray for meals BAM fast-forward 20 minutes later new zip locks bigger zip locks sandwich size zip locks were a must these sandwich Ziploc bags are about double the size of the snack bags they're a little bit more bulky but no big deal is going to give me a ton of room and that's what I need so I ended up putting that little bit that was left over in divvied it up into the four so I'm gonna have for bigger suppers than I originally thought which I'm sure I will like when I'm up there each meal weighed about 92 grams you

About the Author



Joe is a very talented bushcrafter. He has a "straight" approach to bushcraft life-style. His videos reach a very high quality, both for the shootings and for the content. He took part on the History Channel show "Alone"

You can find all his videos on his YouTube channel.

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