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  • 1 Post By Ryan_Songhurst
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Thread: Making your own Dehy

  1. #1
    Member Ryan_Songhurst's Avatar
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    Making your own Dehy

    Who here does this? How do you know how much water to add when it comes time to rehydrating/heating to eat? Any other tips, recipes, dos and donts?
    I got thinking about giving it a go today when looking to buy some dehy online as we had this discussion on the hill once where we came to the conclusion that you could take the best/favourite store bought dehy that you think is pretty good when you're sitting at camp, but prepare it at home and you would throw it out and eat some real food because let's face it, they're pretty shit.
    birch likes this.

  2. #2
    Member northdude's Avatar
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    ive been wondering the same thing as well

  3. #3
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    There's a big thread somewhere on here from memory?
    Some dude had recipes and the machine he used? I could be making shit up though

    Maybe it was this one, but the external link isn't working for me

    https://www.nzhuntingandshooting.co....ing-food-9055/
    Last edited by Nibblet; 19-01-2018 at 07:11 AM.

  4. #4
    Member Brian's Avatar
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    Works ok but only if your not a gourmet.

  5. #5
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    I've made a bit over the years(or my wife has). Mostly mince though. Cook up mince like you are going to eat it now, with all the goodies, onions, vegies etc. Then dehydrate it. I keep it in a plastic bag in the freezer until it's time to go. I find it best to soak it for a couple of hours to get it to reconstitute back to an enjoyable feed. It's not like the Back Country stuff that springs back to life in ten minutes. Often I'll put it in a billy of water before I leave in the morning. Amount of water is a bit of trial and error. I find not quite enough water is better than to much, as you can add more when you heat it.
    It's quite good to have in your pack dry for a snack too.
    If you are going to keep it for any length of time, choose lean meat. Fat can go a bit rancid.
    Overkill is still dead.

  6. #6
    Member Marty Henry's Avatar
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    Commercial stuff is freeze dried, the ice crystals leave little holes as they sublime which is why it re hydrates so quickly and is a bit more tolerant of extra water(think sponge).
    Homemade ends up a bit like jerky. I put dried chunks in a food processor to chop them into coarse corn kernel size lumps thet seems to make it rehydrate quicker.
    The appearence leaves a bit to be desired however still foods food.

  7. #7
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    I don't bother with that freeze dried stuff anymore I take one square meal bars 2 bars are a meal pretty filling for what they are.a box of six bars is about $13 does 3 feeds otherwise I take real food.mind you not everyone wants to eat bars for a couple days but don't need to cook so saves carting extra water or gas for cooking.

  8. #8
    Member Shearer's Avatar
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    Weigh the stuff before you dehydrate it and again after. Add the difference in water when you are going to eat it. We use grated carrot, sliced beans, capsicum, tinned sweet corn, dried peas from the super market and generally mince (venison or pork) cooked up with a bit of onion. After dehydrating, bag it into meal sized portions and freeze it.
    Soak it for as long as you can before eating, (add water in the morning when you leave for a hunt and it will be perfect by dinner time) and then add any more if required when heating it to eat.
    My wife makes ours and it is hard to go back to bought ones now.
    veitnamcam, 308, Nickoli and 2 others like this.
    Experience. What you get just after you needed it.

  9. #9
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    I've dehyd tinned meal. 500 odd grams to 100 grams. Add 400 ml of boiling water and soak for an hour before reheating. Beats backcountry for taste.

  10. #10
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    Maybe I’m old fashioned but i just take food...
    Shootm and WallyR like this.

  11. #11
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    Usually one for one is pretty close to rehydrate. As been said leave as long as possible. Home made vege soup is really good also. Bulks up a lot more than cup o soup. Make some at home and practice, rehyd til you get it about right. Make up into meal size lots. Vacuum pack if you have one. Many people been disappointed when they found their zip lock bags have come undone in their packs. Rice, mince, also good.

  12. #12
    Member Shooter's Avatar
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    I mostly dehydrate mixed veges and cooked rice which accompany most of my meals, or become a meal of thier own. I just add 1for1 water and wait 10 min.

    I have done mince and the like but found washing out the fat once cooked to be a pain in the arse.

    I just use my regular oven set at 50 degrees with the oven door slightly agar to release all the moisture.

    Sent from my SM-G388F using Tapatalk
    "Professionals are predictable but the world is full of dangerous amateurs"

  13. #13
    Member Ryan_Songhurst's Avatar
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    Quote Originally Posted by Shelley View Post
    Maybe Iím old fashioned but i just take food...
    So would I if all I had to tackle was the gently undulating terrain of Auckland
    gadgetman, Shooter and BRADS like this.

  14. #14
    Member Kooza's Avatar
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    Looking at the ultralight backpacking pages the have a meal they call a 'ramen bomb', could be worth a look.

    1-2 nights we take kaweka meals, worth the extra weight for the taste, take extra mash/ rice . I usually take the one with most energy: weight ratio, the butter chicken.

    Also gone the route of a stoveless OSM summer overnighter, just have a big feed before you go,
    Decided to give it a go after reading this https://bghnz.co.nz/overnighters-what-gear/
    Last edited by Kooza; 03-02-2018 at 10:18 AM.
    Went to buy some camouflage trousers the other day but I couldn't find any.

  15. #15
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    +1 for Kaweka meals also good on wraps

 

 

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