I got to say, Dad, I love having my Sunday morning breakfast with you. It's like Saturday Morning Cartoons, but for adults. Looks amazing and I'm gonna have to try some of this myself! Keep up the great work!
Great job, bravo 👏 For the accessory pack: Red pepper flakes Parmesan cheese Nate’s Honey Trident peppermint gum Moist towelette (x2) Single use flosser with toothpick end M&M’s 😊
A suggestion on the pasta/spaghetti. I've never been satisfied with how pasta dehydrates and the rehydrates. Instead, I will make either zucchini noodles or spaghetti squash and dehydrate that. It rehydrates much better than the pasta.
Really cool to see how I could make my own camp meals. Thanks for showing us the process! I saw where other commenters had mentioned the same items to include that I would, so won’t repeat. And for ideas for next time, I have yet to try a backpacker Mac-n-cheese meal that I liked. So maybe throwing down a challenge to you. Homemade Mac-n-cheese. Not chili Mac, though.
Parmesan cheese grated , I am not sure how a dehydrated salad would work but for a camping trip a vacuum sealed salad with maybe some fresh spinach . round it off with vacuum sealed garlic bread . Maybe some dehydrated whole milk or cream for the bananas and apples , or just some cinnamon sugar to heat up with water to reconstitute the apples like a pie filling . Yes I used to spoil my wife when we went camping .
I vacuum seal strawberries blueberries and lettuce in assorted sized Mason jars and keep them in the fridge. They last much longer. I also dehydrate the excess greens I grow after that I let them cure for a week then grind them into a powder.
@@Swrqltr I have wanted the Mason jar attachment for my vacuum sealer for years - when I think of it. Then I seem to forget all about it until the next time that I go, "You know, self, I' like to have that."
WOW! You hit this vid out of the park. I found the change of pace, and experimental nature was very interesting. Your thought processes were very unique in the evolution of your meal. I too have a lot af the medium, & small mylar bags. Dear Wife, and I liked your spaghetti in the crock pot idea so much I am making a pot later this week. We freeze portions of any big meals made, so as to have them over a month or longer. Thank you for sharing your Talent, Knowledge, and Creativity with us. Look forward to your vids each week. Bless you, and yours. See you on the trail.
I would probably add some dehydrated squash/zucchinni, mushrooms etc.. Dehydrated seperately to use them in multiple dishes. Parm crisps. Either off the shelf or homemade. Maybe try some garlic toast dehydrated than steamed a little to give it a little body or just eat it as an accompanying savory biscotti with your spaghetti.
Look to the backpacking community for suggestions on rehydration your vacuum sealed meals. Make a pot/pouch coozy from reflectics to reconstitute your meals in the vacuum bags and not have to dirty your pots.
I grabbed one of those envelope-style LiPo charging pouches, works a treat and I definitely dont have to worry about the FRH causing problems with an insulated and fireproof pouch!
If you like corn you might want to look into 'parched corn'. It is corn that is dried and then cooked in a skillet, etc., traditionally with a little bacon grease or similar. Some folks add sugar. People used to do it that way to store for the winter both for themselves and for livestock because it made the corn easier to eat without cooking than just dried corn. There are accounts of Native Americans going out on hunting expeditions, etc. and each man would have a sack of parched corn to use as a survival ration in case they didn't find game right away. The kernals kind of puff up and get crispy but don't explode like popcorn. Think a texture similar to corn nuts - crunchy but not difficult to chew. I've only made it once but, even with cooking in a little bacon grease, it kept for quite a while. Could make for an interesting walking around snack.
Outstanding video. For your double-bagging adventures, consider using a couple of paper towels in between the two bags. They protect the integrity of the outer bag, and you end up with a paper towel that is usable, once you open it. For those suggesting chicken or beef stew, for food safety, you could consider making it with homemade chicken or beef jerky, diced up fine and stored in a separate bag. It won't last for years and years like freeze dried food, but good enough for short term storage. Leave it in the pouch with boiling water for longer than you think you need.
When I make my MREs, I make a simple accessory pack with some hard candy, mints, gum... but I also add in a small pack of painkillers (ibuprofen or the like) and some supplements to help make up for any nutritional shortfalls the MRE have. Lastly, some small spice packets or ways to enhance the MRE or any other meals I may have to prepare. Love this, would love to see a full video about preparing and dehydrating different foods! I am going to be starting to dehydrate and will be dehydrating frozen fruits and veggies to store long term. Looking forward to more! 🍻
You can also fill straws with salt or pepper or garlic etc and have each color for what item it is. You can cut them to the size you need for flavoring.
@@dorgan96 I use straws in my first aid kit, I put small pills like baby aspirin or to make a small applicator for antibiotic ointment. They also make a good way to keep a sterile Q-Tip in case you ever get your kit wet. Straws are amazing, going to have to make up some for my MREs in the future. 🍻
I'd love to see more of this series. I bet chili would work really well, as would many of the Indian dishes you are so fond of, especially dishes with lentils.
I have a dehydrator. Bought one several years back when I wanted to dehydrate ALL THE THINGS. Had amazing plans. Havent dehydrated a single thing. 😆 I need to get on it. Love apple rings, banana chips, sweet potatoes (especially if I can get it to that soft, chewy texture like Yammy brand). Feeling inspired now, but who knows. Fun vid, thanks!
I really enjoy your content. This episode topped everything else you've done. Thank you for getting out of your comfort zone and sharing your talents with us.
AAAWWW, thank you for the shout out, made me blush. What about dehydrating a tuna casserole? Or any other casseroles. I've found with jar or canned sauces it helps to put a spoonful of sugar in the sauce, it cuts the acidity.
You could add a "coozy". A pouch easily made from insulation silver sided bubble wrap ( home depot). After you add water to your cooking pouch you side it into the insulated pouch while it rehydrates, keeps it warm longer. Easy to make- videos on you tube. Loved this episode.
If you get FoodSaver and ziplock vacuum bags you can pour boiling water into them and reheat right in the vac bag. The jerky can be cold soaked before adding into the noodles and boiling water and it will rehydrate better. I'd add some grated parm. Sugar packet and creamer packets.
Great Job. I've made pasta this way many times. Came in very handy when the power went out and that's what I ate for a week when I moved. I used a thermos to re-hydrate them. Just cover and let sit for 15 minutes. 🍝
This kind of spaghetti is exactly what i would use the sriracha in. You could also put a little peanut butter into a vacuum bag and dip your dehydrated apples and fruit into it. Nothing better than good apples with peanut butter as a snack. Ive had dehydrated fish fillets and they were diabolically bad. Not quite surstromming bad, but it wasnt far off.
My strangest dehydrated product: woodchuck. I had to dispatch them so our cow and steer would not break their legs in woodchuck burrows. I am adamantly opposed to waste so we ate them! My theory was, "I eats them that eats mine." That helped keep the pesky flatlanders away. I did not make flavored jerky from the chucks, simply dried meat for the pot. My Greek neighbor up the road was experimenting with me using dehydrated veggies and herbs from our gardens, dehydrated beef and TA DA, dehydrated woodchuck to make meals from our storage. Worked out fine! Fast forward a few decades: Other than drying fish, food preservation does not appear to be popular in the Philippines. At least in our area. I am both impressed and thankful for this video presentation. It gives me hope that certain Filipino foods that have become favourites of mine, may be turned into dehydrated camp meals and longer term storage foods. They did not work well for canning with the few canning supplies we were able to find. DBA, you are on a roll, We hope to see this turn into a series with regular new videos.
I love the dried soup and chili meals you just cook in hot water, like broccoli cheese, but they are not always easy to find when I want them. Sure I can store up on them when I find them, but I'm getting to the point I want to make and store my own stuff. Thank you for sharing your experiments with us.
Really good job! The spaghetti in the mylar is perfect, and you can reconstitute with cold water if necessary. The mouth feel of titanium and other satin finish utensils is a huge deal breaker for me too! I really hope one of the companies that make freeze dryers spots your channel, and wants you to demo their product. You could really make some long-lasting sky-is-the-limit MRE's with one! Fire blankets are so smart- I bought two recently after watching a video of a Chef grabbing a fire extinguisher to put out a large pot of oil that was about to overflow and ignite. We were always taught to smother it. I could only think that the spray would blow the oil everywhere and make a huge fire. Thanks for another great video.
Thanks so much! Unfortunately there’s a very small number of producers of freeze dryers out there and they seem to be doing fine. My little channel isn’t doing anything worthy of their attention.
I really loved this video. I think this is how you progress your channel. A lot of useful information on the more budget friendly way of dehydrating the food vs freeze drying.
My mom makes spaghetti sauce then cans it. The stuff usually sits on the shelf until the next year. She can also use it in her chili with some added spices. One of the ingredients she puts in it are ground up carrots
That was cool! One of the things I put in my accessory packs is individual hot sauce bottles(I use Cholula). There are other brands and also plastic packets. This dehydrating thing looks interesting. I got the stuff to do retort packets and the flameless heaters to warm them with but haven't gotten the nerve to try doing it yet. If you mess up dehydrating not much is going to happen, if you mess up retort canning you can legit die from botulism. Not to mention they can fail in the canner and make a mess. Oh, that chamber vacuum is also great for vacuum sealing liquids, can't do that with the little sealers. I look forward more of these videos.
I enjoyed this video and would love to see more! Some suggestions: fried rice, loaded mashed potatoes (thinking kind of like a baked potato as a meal vibe), chili (I know you have a great chili recipe!). For sides: green beans, carrot chips, squash. The crispier, the better! Rehydrate or just eat like chips. Desserts are a little more difficult for me. All I can think of are various dried fruits, puddings, maybe even a cobbler.
Hello DBA. I enjoyed this video, and would be very happy to see you do more of them. Never having used or to be honest ever actually seen a dehydrator, (I lead a very sheltered life, haha), I find it quite interesting. I hope you and the family are all safe and well. Much love and respect as always, from me to you and yours, from far across the pond.. xxxx
I love that you did a truly homemade MRE. I love this video!!❤❤ I'd add a small packet of red pepper flakes and parm cheese, like the ones you get from a pizza place. This was a very cool video
I can't believe that the mylar bags reconstituted so well! That'll change things up for sure for me. I am gonna try soup myself in the mylar. I think you should give like thick stew a go. Or like fried rice.
I love jerky. I’ve often wondered about poultry… as it would happen, I bought a large pack of chicken breast at a very good price and having not eaten all of it and was concerned it would spoil. I have a convection oven and set it at 175 degrees Fahrenheit, it processed the chicken perfectly. I used my standard Jerky seasoning mixture I use for whole muscle meat. I cut the meat in 1/8” thick pieces . Jerky turned out fine. I process this Jerky longer than I do beef to make sure I reach and maintain a temp of 175-180 degrees. The texture is different than beef. Less stringy. I have also found that storing in the refrigerator for couple days adds some moisture back into the jerky, which improves the mouth feel. One thing that you need to note is that I added a little oil into my marinade as the chicken really needs the oil content to seem less dry. Also, I did not use any nitrates/salts in the marinade. My first batch was 6 months ago. I’ve not suffered any issues from consuming the jerky chicken. It is a viable protein source for this purpose. As far as using the convection oven, my processing time is between seven and nine hours. And that’s with two cookie sheets of jerky (6-7 breasts). Good stuff. I really like this video. Good content. I’ve got a play around with dehydrating some sauces.
I've seen chicken jerky dog treats at Aldi in the past. I wondered if they were or could be human grade food, or if Salmonella or some other pathogen was too much of a risk. I googled it and apparently it's possible and safe, but not economical for big companies who make more money from other preparations of chicken and offcuts (e.g. mechanically separated rib meat aka "pink goo" for nuggets).
@@jakeaurod - I’ve seen the same. Chicken breast works fine for jerky. Been making it for last 6 months or so. $2.70 per pound for bulk chicken breast makes for economical Jerky
This was awesome and something I had never really considered for camping. Could you do a dehydrated stew or something similar like chili? I’m just thinking of hearty options that would be great alternative options for the hormel meals that are rough. Maybe do a video where we get the dad budget adventure take on replacing the hormel meals with a diy option. Love all your videos. Long time watcher first time commenter.
I did stew, once. Just bought a bag of frozen 'vegetables for stew', thawed and dehydrated them. I also bought some LEAN beef for stew (to cut down on the fat content), cut it into smaller cubes, browned/cooked it, drained on a paper towel then dehydrated it. Because I didn't intend to eat it as jerky I dehydrated the meat until it was crunchy just because I felt like it would keep longer. At the campsite just put the dehydrated vegetables and meat in a pot with some water with a beef bullion cube over the campfire. I let it cook for a few hours, just like I would with fresh stew and it reconstituted really well - as in you would never have known it had been dehydrated. It was a lot easier than trying to dehydrate already made stew because there was no liquid involved but the final.product gets plenty of flavor as the ingredients rehydrate/cook together. One word of warning, though - if you are doing it this way instead of just dehydrating prepared stew do NOT try to get clever and preseason the vegetables. I just put a normal amount of salt and pepper on the vegetable before dehydrating, thinking it would save having to season as it cooked. Something about the dehydrating process intensified the saltiness, though, and the stew, while still tasty, was a bit too salty, especially since beef bullion is kind of salty, too. Just take basic seasonings and season the finished stew to taste. You can also use LEAN ground beef which you brown/cook them put in a colander and run water through in order to remove as much fat as possible and then dehydrate (there are some good videos on TH-cam showing the process). Again, you want to dehydrate it pretty dry - people call the finished product 'hamburger gravel'. I made some and experimented with using it to rehydrate and use for tacos (added the taco seasoning in with the water when it was rehydrating). I also made chili with it but the way I did that was to take the easy route. Just bought a package of Bear Creek Darn Good Chili - which is just dehydrated, vegetarian chili), poured the contents of the pack and my hamburger gravel into a pot and added a little more water than the directions called for to compensate for the addition of the dried meat and heated/reconstituted the whole shebang. Came out great and, again, I didn't have to deal with dehydrating something that was soupy which I think would be a pain. Spaghetti is different because, although saucy, it isn't soupy if that makes sense.
Cool video, enjoyed it. There are only so many stores around, but this really opens up the possibilities. Of course now I need to go try your Spaghetti with Meat Sauce recipe for a dinner sometime this week.
I have seen dehydrated Clam Chowder. Before my brother got his Freeze Dryer he was making dehydrated meals to take hunting and fishing. Now that he has a freeze dryer he makes alot of different meals. And has them sealed in bags in 5 gallon buckets. We enjoy the candy he freeze dries.
We ALL wondered about that fire blanket. Second, I think you had us at "spaghetti chips". For the acc pack: garlic powder, lemon pepper, hot sauce, parmesan, S&P, and the military standard - wet wipes.
Thanks! Unfortunately I have never developed a palate for wild game. It always just hits me wrong. Not sure why because I know lots of people love the taste but it’s just not my favorite. That being said, I’ve never tried antelope so maybe there’s hope.
I agree with the parmesan cheese. From my garden, I'll add fresh herbs and something called stinging nettles ( which MUST be handled with gloves until blanched or cooked) not dangerous but definitely an irritating sting. I can grow it in NC year round unlike spinach.
Make FR2+ with dry instant rice, Costco/Supermarket Chicken (dried in bits in dehydrator), veggies and powdered sauce mix. Asian, Indian, etc (you can use different spice mixes). Pack in mylar. Serve with dried apples/etc, and some form of side dish.
Chili always works well in the dehydrator. dust the wet apples with cinnamon. As crazy as it seems if you want a crunchy salty protein snack dehydrate your favorite deli Ham my kids LOVE THEM ! We just call them ham chips
Been watching for a while. Yup, it's a challenge to put these together. Especially if, like me, you're just starting to learn how to do this. Takes a whole new method of thinking. Why am I doing this ? I have to go transcontinental on I-90 this winter to get home, so putting together a survival meal menu.
How about dehydrating some canned chicken, rice mixed veggies and seasonings. That would make a nice meal. Also to keep your pasta from getting gummy, cook and dehydrate it separately then add it to a bag with thr sauce chips(dehydrated pasta sauce broken up). Tuna casserole would be another one I’d do, dehydrating the pasta, tuna, cream of soup dry mix and some cheddar cheese powder, peas and onions would be good in it also. Chili and beef stew with canned dehydrated roast beef.
I think this was a great idea. Makes me want to get a better dehydrator. I did try doing banana chips in my rack style one and they turned out awful but I skipped the lemon juice step. Some I coated in sugar and cinnamon and they were nice but like a really thin leather. I'll stick to jerky until I get a better one.
@dadbudgetadventures mine just has a dial for temperature but I doubt it's particularly accurate being the type it is. I definitely wouldn't be trying spaghetti and meat sauce in mine haha. I looked into the cost of freeze dryers.....yeesh. Not on my budget haha
We used to buy dehydrated peas and carrots back in the late 1970's. It came in a box next to the mashed potatoes. I haven't seen it in any stores since then
Some really good ideas. I don't know though, dehydrated Thanksgiving dinner sounds like a challenge. (wheels turning, wondering how much trouble I'll be in with the Wife, heck, if we can make it out of parts, lets do it!) I'll let you know!
@@HobbesBaxter im pretty sure a couple of thanksgiving ago he made one himself. He had got a dehydrator or a freeze dry machine and he made a thanksgiving dinner with it. Im pretty sure he did but not totally positive. He probably ate one from 1942 too. Maybe even 1842
Great video very helpful! Exactly what I was looking for. Looking forward to seeing more like this. I think you can also pour boiling water directly into foodsaver bag and get a similar effect. Wonder what the shelf life would be of the spaghetti and meatsauce?
I'd add a parm pkt or two. I always end up with extra when I order pizza. Maybe some wet wipes. Chili, Alfredo, taco meat and cheese with sour cream packets and tortilla chips, SOS, turkey in gravy with mashed potatoes (could be a blend of homemade and store bought), chicken and dumplings w/mashed potatoes, and more.
I don't know what brand of bags you use for your traditional Foodsaver style sealer, but for quite a few years now I've been using a brand called "Out of Air" and they are claimed to have more and better layers of plastic than Foodsaver bags. I think that's true and I would never worry that that spaghetti would come close to puncturing one of these bags. I once had some frozen shrimp that I sealed and then was quite rough with for almost 2 years in my chest freezer and the little pointy shells made a puncture, eventually, but that's the only time I can remember. I used to worry about bone in pork chops, but not with these. You can get them on rolls in 3 different widths or as pre-made bags. I make my own bags and make them bigger than I need and then cut as little off as possible when I open them so I can hand wash and reuse them on something smaller. You can use a dishwasher if you have one and I've even put them in boiling water to sanitize them. I've used some of them as many as 4 times with food and then used them to seal up things like a few boxes of .22 LR ammo for longterm storage. They're good bags, just sayin'.
Thank you so much! I try to do more than just show some stuff and move on. Regarding your request, I have always avoided doing MREs based on restricted diets. There are so many factors involved that I don’t know much about and I’d likely get it wrong.
A couple questions. How long did it sit before you reconstituted it? I wonder how the texture and flavor might change over time. How would you compare this to freeze-drying in terms of shelf-life and texture and flavor and do you have a freeze-dryer and if not, how many subs do you need to get one of the companies to send you one? For making a "real" MRE, have you (can you, will you) tried canning with the mylar retort bags so that the food is both sterile and hydrated so that you can open and eat it? When I eat commercially packed banana chips, there seems to be a glaze and a dust on the product. I wonder what it is (sugar, corn starch, silicon dioxide AKA sand dust) and if it contributes to the separation. I haven't tried making my own jerky yet, but I've thought about it. Maybe a leaner cut of meat, cut thinly across the grain would be more tender. Also, would the use of liquid smoke contribute to the shelf life by killing or subduing microbes? Also, if you're gonna make a bunch of big batches, I'd invest in some disposable food-grade gloves. I'm guessing you already know all this and didn't want to go into all those options in test video that's already running long. Great video.
There are so many options for future videos like this. I kept the spaghetti for a couple months but I stored it in the freezer to extent the shelf life more. With more careful preparation and with using specifically selected ingredients I could probably package it to have a 6-10 month life sitting out on the counter. I don’t have a freeze dryer but would love to have one. Unfortunately there’s only one company making consumer grade equipment and they don’t need my help to sell them so I don’t see that happening. I really want to try making my own retort pouch MREs though. That would be cool to learn about.
Chicken Tikka Masala, Shrimp Scampi, Beef Stew, Tuna Casserole, Stir Fried Rice and Veggies with Meat du jour, etc. Accessories for spaghetti: Micro bottle of Tabasco sauce, Parmesan Cheese, Salt and Pepper packets, Honey, Real Lemon packets, peanut butter for the fruit, etc.
I really like Mointain House and Peak refuel’s biscuits and gravy. Would love to see if that could be dehydrator friendly since a freeze dryer is not in my near future!
So there’s two big issues with that recipe. The sausage and the gravy have fats and milk and those are the first thing to go bad in dehydrated foods. You could probably make a meal but you couldn’t keep it around for too long. Worth a try though.
I would like to see you make this exact mre and put it on a shelf for 1 year and then do a video of you eating it to see how shelf stable it actually will be
Thank you! I’m still working on learning about the shelf live of the various products involved. And yes, a desiccant or oxygen absorber would extend it.
Next DBA Adventure? Retort Bags. Very different from Mylar. You add your ingredients and cook in a pressure cooker, probably 75 or 90 minutes depending on bag size. It cooks in the retort bag. Now your back to true MRE! Make you own meal with your recipe. Reheat in your truckers lunchbox when ready. Thanks for the videos.
Ok! This question was premature and you answered it at about 12:00 in. Thank you.☺️ How do the bags you’re using with the Vevor machine hold up against “sharp” dehydrated foods like pasta? I’ve punctured the (what appears to be) heavier/thicker food saver brand bags many times with “sharp” foods
So the spaghetti that I made for this video was done before I got that machine so I was not able to test that. However, if I were to use those bags, I would put a cardboard sleeve in there to contain the sharp points so that it would not damage the bag.
Maybe mentioned already but how about the Scrambled Egg Breakfast meal pack? Then add your Instant Coffee or a homemade Hot Chocolate mix, fruit etc. Breakfast would be perfect on a Sunday morning video.
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I got to say, Dad, I love having my Sunday morning breakfast with you. It's like Saturday Morning Cartoons, but for adults. Looks amazing and I'm gonna have to try some of this myself! Keep up the great work!
Thank you so much!
Great job, bravo 👏
For the accessory pack:
Red pepper flakes
Parmesan cheese
Nate’s Honey
Trident peppermint gum
Moist towelette (x2)
Single use flosser with toothpick end
M&M’s 😊
That is a perfect selection!
Great call on the single use flosser... I'm remembering that one.
YES, yes, yes!!!!
@@dadbudgetadventuresI agree
A suggestion on the pasta/spaghetti. I've never been satisfied with how pasta dehydrates and the rehydrates. Instead, I will make either zucchini noodles or spaghetti squash and dehydrate that. It rehydrates much better than the pasta.
I’m not a fan of zucchini but I’d definitely try the spaghetti squash.
Outstanding job!! Please, consider doing more of these. Loving the content!
Thank you. I will definitely be doing that!
Really cool to see how I could make my own camp meals. Thanks for showing us the process! I saw where other commenters had mentioned the same items to include that I would, so won’t repeat. And for ideas for next time, I have yet to try a backpacker Mac-n-cheese meal that I liked. So maybe throwing down a challenge to you. Homemade Mac-n-cheese. Not chili Mac, though.
Parmesan cheese grated , I am not sure how a dehydrated salad would work but for a camping trip a vacuum sealed salad with maybe some fresh spinach . round it off with vacuum sealed garlic bread . Maybe some dehydrated whole milk or cream for the bananas and apples , or just some cinnamon sugar to heat up with water to reconstitute the apples like a pie filling . Yes I used to spoil my wife when we went camping .
Kale chips?
Home made, Parmesan cheese crisps could be nice, too - maybe even substitute for bread (although, honestly, is there REALLY a substitute for bread? 😁)
I vacuum seal strawberries blueberries and lettuce in assorted sized Mason jars and keep them in the fridge. They last much longer. I also dehydrate the excess greens I grow after that I let them cure for a week then grind them into a powder.
@@Swrqltr
I have wanted the Mason jar attachment for my vacuum sealer for years - when I think of it. Then I seem to forget all about it until the next time that I go, "You know, self, I' like to have that."
Interesting ideas there!
WOW! You hit this vid out of the park. I found the change of pace, and experimental nature was very interesting. Your thought processes were very unique in the evolution of your meal. I too have a lot af the medium, & small mylar bags. Dear Wife, and I liked your spaghetti in the crock pot idea so much I am making a pot later this week. We freeze portions of any big meals made, so as to have them over a month or longer. Thank you for sharing your Talent, Knowledge, and Creativity with us. Look forward to your vids each week. Bless you, and yours. See you on the trail.
Thank you so much. This made my day.
I would probably add some dehydrated squash/zucchinni, mushrooms etc.. Dehydrated seperately to use them in multiple dishes. Parm crisps. Either off the shelf or homemade. Maybe try some garlic toast dehydrated than steamed a little to give it a little body or just eat it as an accompanying savory biscotti with your spaghetti.
Great ideas!
Look to the backpacking community for suggestions on rehydration your vacuum sealed meals. Make a pot/pouch coozy from reflectics to reconstitute your meals in the vacuum bags and not have to dirty your pots.
Definitely, especially in colder environments where the food will cool down faster than it cooks.
I grabbed one of those envelope-style LiPo charging pouches, works a treat and I definitely dont have to worry about the FRH causing problems with an insulated and fireproof pouch!
If you like corn you might want to look into 'parched corn'. It is corn that is dried and then cooked in a skillet, etc., traditionally with a little bacon grease or similar. Some folks add sugar. People used to do it that way to store for the winter both for themselves and for livestock because it made the corn easier to eat without cooking than just dried corn. There are accounts of Native Americans going out on hunting expeditions, etc. and each man would have a sack of parched corn to use as a survival ration in case they didn't find game right away.
The kernals kind of puff up and get crispy but don't explode like popcorn. Think a texture similar to corn nuts - crunchy but not difficult to chew. I've only made it once but, even with cooking in a little bacon grease, it kept for quite a while. Could make for an interesting walking around snack.
That sounds interesting. I need to give it a try.
Outstanding video.
For your double-bagging adventures, consider using a couple of paper towels in between the two bags. They protect the integrity of the outer bag, and you end up with a paper towel that is usable, once you open it.
For those suggesting chicken or beef stew, for food safety, you could consider making it with homemade chicken or beef jerky, diced up fine and stored in a separate bag. It won't last for years and years like freeze dried food, but good enough for short term storage. Leave it in the pouch with boiling water for longer than you think you need.
Great ideas!
When I make my MREs, I make a simple accessory pack with some hard candy, mints, gum... but I also add in a small pack of painkillers (ibuprofen or the like) and some supplements to help make up for any nutritional shortfalls the MRE have. Lastly, some small spice packets or ways to enhance the MRE or any other meals I may have to prepare. Love this, would love to see a full video about preparing and dehydrating different foods! I am going to be starting to dehydrate and will be dehydrating frozen fruits and veggies to store long term. Looking forward to more! 🍻
Thanks! I’m looking forward to doing more of these experiments!
You can also fill straws with salt or pepper or garlic etc and have each color for what item it is. You can cut them to the size you need for flavoring.
@@dorgan96 I use straws in my first aid kit, I put small pills like baby aspirin or to make a small applicator for antibiotic ointment. They also make a good way to keep a sterile Q-Tip in case you ever get your kit wet. Straws are amazing, going to have to make up some for my MREs in the future. 🍻
@@dorgan96that's brilliant! How do you seal them? I almost threw away a whole pack of straws but I'm glad now that I didn't.
I'd love to see more of this series. I bet chili would work really well, as would many of the Indian dishes you are so fond of, especially dishes with lentils.
I’ve done chili in my White River Monster video. It’s kinda what kicked this off. I’m going to try some different chili ideas too.
I have a dehydrator. Bought one several years back when I wanted to dehydrate ALL THE THINGS. Had amazing plans. Havent dehydrated a single thing. 😆 I need to get on it. Love apple rings, banana chips, sweet potatoes (especially if I can get it to that soft, chewy texture like Yammy brand). Feeling inspired now, but who knows.
Fun vid, thanks!
I really want to know how to make the Yammy style bites. I tried to make some for this video but they didn’t work out the way I’d hoped.
I really enjoy your content. This episode topped everything else you've done. Thank you for getting out of your comfort zone and sharing your talents with us.
Thank you so much! I definitely want to do more of this.
I would love to see more of this. Also the new uncle bens meals are pretty good.
I need to try those soon
I love the idea of making my own and having control of the ingredients.
Same. This to me is an excellent option as long as you have a way to boil water.
AAAWWW, thank you for the shout out, made me blush. What about dehydrating a tuna casserole? Or any other casseroles. I've found with jar or canned sauces it helps to put a spoonful of sugar in the sauce, it cuts the acidity.
Tuna casserole would be an interesting experiment. I might just try that. Thanks again for the awesome gifts!
@@dadbudgetadventures you're more than welcome.
You could add a "coozy". A pouch easily made from insulation silver sided bubble wrap ( home depot). After you add water to your cooking pouch you side it into the insulated pouch while it rehydrates, keeps it warm longer. Easy to make- videos on you tube. Loved this episode.
I’ve seen those. That’s a great idea!
@@dadbudgetadventuresthis is a good time of year to get school lunch bags on clearance that also make good insulation for rehydrating meals.
Really enjoyed the video. I would definitely be interested in seeing more like this.
Thanks! Definitely gonna do more like it.
If you get FoodSaver and ziplock vacuum bags you can pour boiling water into them and reheat right in the vac bag. The jerky can be cold soaked before adding into the noodles and boiling water and it will rehydrate better.
I'd add some grated parm. Sugar packet and creamer packets.
Great ideas, thanks!
Great Job. I've made pasta this way many times. Came in very handy when the power went out and that's what I ate for a week when I moved. I used a thermos to re-hydrate them. Just cover and let sit for 15 minutes. 🍝
Awesome plan!
Excellent start, for sure would like to see more.
Thanks!
This kind of spaghetti is exactly what i would use the sriracha in. You could also put a little peanut butter into a vacuum bag and dip your dehydrated apples and fruit into it. Nothing better than good apples with peanut butter as a snack.
Ive had dehydrated fish fillets and they were diabolically bad. Not quite surstromming bad, but it wasnt far off.
I like that you used the word "surstromming" I never heard that one before.
@@rollinronin8125 if youve ever tried it, youll never forget it
Yeah, let’s hope we never have a surstromming adventure
Hi DBA! You are on to something with the homemade approach. Interesting and entertaining.
Thank you!
I really enjoyed this episode. I’m a farmer so good tasty and nutritious lunches are often hard to come by. This would work.
Thanks you!
This is great!!! Thanks, DBA. These are fun!
Thank you!
My strangest dehydrated product: woodchuck. I had to dispatch them so our cow and steer would not break their legs in woodchuck burrows. I am adamantly opposed to waste so we ate them! My theory was, "I eats them that eats mine." That helped keep the pesky flatlanders away. I did not make flavored jerky from the chucks, simply dried meat for the pot. My Greek neighbor up the road was experimenting with me using dehydrated veggies and herbs from our gardens, dehydrated beef and TA DA, dehydrated woodchuck to make meals from our storage. Worked out fine! Fast forward a few decades: Other than drying fish, food preservation does not appear to be popular in the Philippines. At least in our area. I am both impressed and thankful for this video presentation. It gives me hope that certain Filipino foods that have become favourites of mine, may be turned into dehydrated camp meals and longer term storage foods. They did not work well for canning with the few canning supplies we were able to find. DBA, you are on a roll, We hope to see this turn into a series with regular new videos.
Thank you. While I will not be looking for any woodchucks to dehydrate I do intend to make more like this 😎
I love the dried soup and chili meals you just cook in hot water, like broccoli cheese, but they are not always easy to find when I want them. Sure I can store up on them when I find them, but I'm getting to the point I want to make and store my own stuff.
Thank you for sharing your experiments with us.
You’re quite welcome. So glad you enjoyed it.
Definitely could dehydrate a Thanksgiving dinner
Might be questionable but maybe for next year.
Really good job! The spaghetti in the mylar is perfect, and you can reconstitute with cold water if necessary. The mouth feel of titanium and other satin finish utensils is a huge deal breaker for me too! I really hope one of the companies that make freeze dryers spots your channel, and wants you to demo their product. You could really make some long-lasting sky-is-the-limit MRE's with one! Fire blankets are so smart- I bought two recently after watching a video of a Chef grabbing a fire extinguisher to put out a large pot of oil that was about to overflow and ignite. We were always taught to smother it. I could only think that the spray would blow the oil everywhere and make a huge fire. Thanks for another great video.
Thanks so much! Unfortunately there’s a very small number of producers of freeze dryers out there and they seem to be doing fine. My little channel isn’t doing anything worthy of their attention.
@@dadbudgetadventures fingers crossed, you never know! They really are absurdly expensive!
I really loved this video. I think this is how you progress your channel. A lot of useful information on the more budget friendly way of dehydrating the food vs freeze drying.
Thank you!
Great episode, truly enjoyed!
Thank you!
My mom makes spaghetti sauce then cans it. The stuff usually sits on the shelf until the next year. She can also use it in her chili with some added spices. One of the ingredients she puts in it are ground up carrots
One of my favorite spaghetti recipes ever was my grandmother’s canned sauce. It had a flavor like nothing else.
So long it's edible your doing good 👍
Thanks!
That was cool! One of the things I put in my accessory packs is individual hot sauce bottles(I use Cholula). There are other brands and also plastic packets. This dehydrating thing looks interesting. I got the stuff to do retort packets and the flameless heaters to warm them with but haven't gotten the nerve to try doing it yet. If you mess up dehydrating not much is going to happen, if you mess up retort canning you can legit die from botulism. Not to mention they can fail in the canner and make a mess. Oh, that chamber vacuum is also great for vacuum sealing liquids, can't do that with the little sealers. I look forward more of these videos.
Thank you! I’m about to start diving in to trying my own retort pouches.
Good video. Thanks for all the stuff you teach us!
You’re quite welcome. I’m glad you enjoyed it!
I like the homemade MRE idea. 😄 Maybe you could try a chicken or beef stew?
Ooh, I like both of those ideas!
I enjoyed this video and would love to see more!
Some suggestions: fried rice, loaded mashed potatoes (thinking kind of like a baked potato as a meal vibe), chili (I know you have a great chili recipe!).
For sides: green beans, carrot chips, squash. The crispier, the better! Rehydrate or just eat like chips.
Desserts are a little more difficult for me. All I can think of are various dried fruits, puddings, maybe even a cobbler.
You’re gonna make me work hard! These all sound amazing!
Great video! Please do more videos like this.
I am definitely planning for more as soon as I can get them together.
Hello DBA. I enjoyed this video, and would be very happy to see you do more of them. Never having used or to be honest ever actually seen a dehydrator, (I lead a very sheltered life, haha), I find it quite interesting.
I hope you and the family are all safe and well.
Much love and respect as always, from me to you and yours, from far across the pond.. xxxx
I’ve had a lot of fun with mine. You’ll be seeing more of it in the future.
Nicely done Sir. Add ins for kit, Honey for tea, dehydrated cheese of choice.
Absolutely great suggestions!
I love that you did a truly homemade MRE. I love this video!!❤❤
I'd add a small packet of red pepper flakes and parm cheese, like the ones you get from a pizza place.
This was a very cool video
Thank you so much!
I can't believe that the mylar bags reconstituted so well! That'll change things up for sure for me. I am gonna try soup myself in the mylar. I think you should give like thick stew a go. Or like fried rice.
Yeah I was super pleased about that. More interesting ideas coming soon!
I've done the Jerky in Ramen with dehydrated vegetables. The veggies work. The jerky is just a less chewy bit of jerky.
I will be doing mush more experimenting on jerky to see how it works best.
I love jerky. I’ve often wondered about poultry… as it would happen, I bought a large pack of chicken breast at a very good price and having not eaten all of it and was concerned it would spoil. I have a convection oven and set it at 175 degrees Fahrenheit, it processed the chicken perfectly. I used my standard Jerky seasoning mixture I use for whole muscle meat. I cut the meat in 1/8” thick pieces . Jerky turned out fine. I process this Jerky longer than I do beef to make sure I reach and maintain a temp of 175-180 degrees. The texture is different than beef. Less stringy. I have also found that storing in the refrigerator for couple days adds some moisture back into the jerky, which improves the mouth feel. One thing that you need to note is that I added a little oil into my marinade as the chicken really needs the oil content to seem less dry. Also, I did not use any nitrates/salts in the marinade. My first batch was 6 months ago. I’ve not suffered any issues from consuming the jerky chicken. It is a viable protein source for this purpose. As far as using the convection oven, my processing time is between seven and nine hours. And that’s with two cookie sheets of jerky (6-7 breasts). Good stuff. I really like this video. Good content. I’ve got a play around with dehydrating some sauces.
I've seen chicken jerky dog treats at Aldi in the past. I wondered if they were or could be human grade food, or if Salmonella or some other pathogen was too much of a risk. I googled it and apparently it's possible and safe, but not economical for big companies who make more money from other preparations of chicken and offcuts (e.g. mechanically separated rib meat aka "pink goo" for nuggets).
@@jakeaurod - I’ve seen the same. Chicken breast works fine for jerky. Been making it for last 6 months or so. $2.70 per pound for bulk chicken breast makes for economical Jerky
Thanks for sharing that!
Steve would be proud of that hiss.
Right?
This was awesome and something I had never really considered for camping. Could you do a dehydrated stew or something similar like chili? I’m just thinking of hearty options that would be great alternative options for the hormel meals that are rough. Maybe do a video where we get the dad budget adventure take on replacing the hormel meals with a diy option.
Love all your videos. Long time watcher first time commenter.
I did stew, once. Just bought a bag of frozen 'vegetables for stew', thawed and dehydrated them. I also bought some LEAN beef for stew (to cut down on the fat content), cut it into smaller cubes, browned/cooked it, drained on a paper towel then dehydrated it. Because I didn't intend to eat it as jerky I dehydrated the meat until it was crunchy just because I felt like it would keep longer. At the campsite just put the dehydrated vegetables and meat in a pot with some water with a beef bullion cube over the campfire. I let it cook for a few hours, just like I would with fresh stew and it reconstituted really well - as in you would never have known it had been dehydrated. It was a lot easier than trying to dehydrate already made stew because there was no liquid involved but the final.product gets plenty of flavor as the ingredients rehydrate/cook together. One word of warning, though - if you are doing it this way instead of just dehydrating prepared stew do NOT try to get clever and preseason the vegetables. I just put a normal amount of salt and pepper on the vegetable before dehydrating, thinking it would save having to season as it cooked. Something about the dehydrating process intensified the saltiness, though, and the stew, while still tasty, was a bit too salty, especially since beef bullion is kind of salty, too. Just take basic seasonings and season the finished stew to taste.
You can also use LEAN ground beef which you brown/cook them put in a colander and run water through in order to remove as much fat as possible and then dehydrate (there are some good videos on TH-cam showing the process). Again, you want to dehydrate it pretty dry - people call the finished product 'hamburger gravel'. I made some and experimented with using it to rehydrate and use for tacos (added the taco seasoning in with the water when it was rehydrating). I also made chili with it but the way I did that was to take the easy route. Just bought a package of Bear Creek Darn Good Chili - which is just dehydrated, vegetarian chili), poured the contents of the pack and my hamburger gravel into a pot and added a little more water than the directions called for to compensate for the addition of the dried meat and heated/reconstituted the whole shebang. Came out great and, again, I didn't have to deal with dehydrating something that was soupy which I think would be a pain. Spaghetti is different because, although saucy, it isn't soupy if that makes sense.
I’m definitely going to experiment with beef stew
@ Dad budget adventures... I HAVE done a full on Thanksgiving dinner in my home freeze dryer!!!
One day I will have one and I will be doing that!
I see a Costco & Sam’s Club FR menu in the future…🤞
Could definitely happen
crushed red pepper flakes and grated parm cheese are a must for this meal
Absolutely!
Cool video, enjoyed it. There are only so many stores around, but this really opens up the possibilities. Of course now I need to go try your Spaghetti with Meat Sauce recipe for a dinner sometime this week.
Yeah looking back at this I need to make another batch because now I’m wanting some more 🤤
Dehydrated hotdogs are so much better than you expect.
Hmm, that sounds interesting
That was a good one. Thanks!
You’re quite welcome!
I have seen dehydrated Clam Chowder. Before my brother got his Freeze Dryer he was making dehydrated meals to take hunting and fishing. Now that he has a freeze dryer he makes alot of different meals. And has them sealed in bags in 5 gallon buckets. We enjoy the candy he freeze dries.
Oh for the day when I get me a freeze dryer. Some day it will happen.
We ALL wondered about that fire blanket. Second, I think you had us at "spaghetti chips". For the acc pack: garlic powder, lemon pepper, hot sauce, parmesan, S&P, and the military standard - wet wipes.
Perfect suggestions! Thank you!
Yahoo! This episode is what I do for foods.
Still going to try my hand at biltong.
Awesome!
This was a great episode. Your Banana Gremlins must be in the same family as my Apple Gremlins! 😂😂
They’re everywhere!
I really enjoyed this video. Gave me some good ideas for myself. Another great job.
Thank you!
Nice, I really enjoyed this video!
Thank you!
Another great video DBA, I really enjoyed this one.
Deer and Antelope make very good jerky, it's very lean meat.
Have a great week.
JT
Kentucky
Thanks! Unfortunately I have never developed a palate for wild game. It always just hits me wrong. Not sure why because I know lots of people love the taste but it’s just not my favorite. That being said, I’ve never tried antelope so maybe there’s hope.
I agree with the parmesan cheese. From my garden, I'll add fresh herbs and something called stinging nettles ( which MUST be handled with gloves until blanched or cooked) not dangerous but definitely an irritating sting.
I can grow it in NC year round unlike spinach.
I’m going to experiment with making my own dried spice blend for meals. That should be fun.
@dadbudgetadventures dried chopped vegetables, too. Add that to any MRE.
Commenting to help the channel. Great job on this. 😊😊😊
Thank you!
Great information and well worth a try. Thank you. 😊
You’re welcome! Thanks for watching!
Now that is a super cool video! That spaghetti looks amazing! How cool is that!?
Thanks!
Make FR2+ with dry instant rice, Costco/Supermarket Chicken (dried in bits in dehydrator), veggies and powdered sauce mix. Asian, Indian, etc (you can use different spice mixes). Pack in mylar.
Serve with dried apples/etc, and some form of side dish.
That sounds like a great plan!
Chili always works well in the dehydrator. dust the wet apples with cinnamon. As crazy as it seems if you want a crunchy salty protein snack dehydrate your favorite deli Ham my kids LOVE THEM ! We just call them ham chips
I’m gonna give that a try
Thats awesome!!❤❤
Thanks!
You have some really fantastic ideas for MRE"s..they're so expensive..so yeah..especially if we as a nation go grid down
Yeah the price on MREs went through the roof once they became mainstream. Now you really have to want them to pay that much.
Please continue 😊
Thanks!
GREAT VID DBA, ENJOYED THE PROCESS.......Z......
Thanks!
@@dadbudgetadventures YW
Been watching for a while. Yup, it's a challenge to put these together. Especially if, like me, you're just starting to learn how to do this. Takes a whole new method of thinking.
Why am I doing this ? I have to go transcontinental on I-90 this winter to get home, so putting together a survival meal menu.
That sounds like it’s going to be an adventure
How about dehydrating some canned chicken, rice mixed veggies and seasonings. That would make a nice meal. Also to keep your pasta from getting gummy, cook and dehydrate it separately then add it to a bag with thr sauce chips(dehydrated pasta sauce broken up). Tuna casserole would be another one I’d do, dehydrating the pasta, tuna, cream of soup dry mix and some cheddar cheese powder, peas and onions would be good in it also. Chili and beef stew with canned dehydrated roast beef.
All good suggestions!
I think this was a great idea. Makes me want to get a better dehydrator. I did try doing banana chips in my rack style one and they turned out awful but I skipped the lemon juice step. Some I coated in sugar and cinnamon and they were nice but like a really thin leather. I'll stick to jerky until I get a better one.
Look for one with temperature control. You’ll be surprised to find that different types of food need to dehydrate at different temperatures.
@dadbudgetadventures mine just has a dial for temperature but I doubt it's particularly accurate being the type it is. I definitely wouldn't be trying spaghetti and meat sauce in mine haha. I looked into the cost of freeze dryers.....yeesh. Not on my budget haha
That 2as a great idea, Chef BoyarDad!
Nice one!
We used to buy dehydrated peas and carrots back in the late 1970's. It came in a box next to the mashed potatoes. I haven't seen it in any stores since then
I recently dehydrated frozen peas and carrots. Worked great.
That would be a great side for me to try. And I bet you could eat them as-is too
@@dadbudgetadventures Fresh tomatoes dehydrate well also! We’re doing a lot as we harvest from our garden.
Some really good ideas. I don't know though, dehydrated Thanksgiving dinner sounds like a challenge. (wheels turning, wondering how much trouble I'll be in with the Wife, heck, if we can make it out of parts, lets do it!) I'll let you know!
Steve 1989 did it
@@choossuck7653 Steve 1989 made it himself, or ate one from 1942? 😀
@@HobbesBaxter im pretty sure a couple of thanksgiving ago he made one himself. He had got a dehydrator or a freeze dry machine and he made a thanksgiving dinner with it. Im pretty sure he did but not totally positive. He probably ate one from 1942 too. Maybe even 1842
@@choossuck7653 Wow, he made a home made and freeze dried thanksgiving dinner in 2020!
He used a freeze dryer for that. They tend to run in excess of $3k so that’s a little down the line for me.
Thanks
You’re quite welcome b
Great video very helpful! Exactly what I was looking for. Looking forward to seeing more like this. I think you can also pour boiling water directly into foodsaver bag and get a similar effect. Wonder what the shelf life would be of the spaghetti and meatsauce?
I am working on figuring that out. I really want to make more of these and see how they hold up.
You could add one of the parm packets from Papa Johns. I always order the extra seasoning and parm packets to keep in my pantry.
Great idea!
I have the freeze dryer. Make all kinds of camp meals. 👍👏🏻👍
I really want one. One day…
I had to budget for a couple years but really love it 😊
I'd add a parm pkt or two. I always end up with extra when I order pizza. Maybe some wet wipes.
Chili, Alfredo, taco meat and cheese with sour cream packets and tortilla chips, SOS, turkey in gravy with mashed potatoes (could be a blend of homemade and store bought), chicken and dumplings w/mashed potatoes, and more.
Those are all great ideas. Aaaand now I’m hungry 🤤
@@dadbudgetadventures then my work here is done. You're welcome.😆
I would include a ziptop baggie to put any leftover nuts or fruit in.
Great idea!
I don't know what brand of bags you use for your traditional Foodsaver style sealer, but for quite a few years now I've been using a brand called "Out of Air" and they are claimed to have more and better layers of plastic than Foodsaver bags. I think that's true and I would never worry that that spaghetti would come close to puncturing one of these bags. I once had some frozen shrimp that I sealed and then was quite rough with for almost 2 years in my chest freezer and the little pointy shells made a puncture, eventually, but that's the only time I can remember. I used to worry about bone in pork chops, but not with these. You can get them on rolls in 3 different widths or as pre-made bags. I make my own bags and make them bigger than I need and then cut as little off as possible when I open them so I can hand wash and reuse them on something smaller. You can use a dishwasher if you have one and I've even put them in boiling water to sanitize them. I've used some of them as many as 4 times with food and then used them to seal up things like a few boxes of .22 LR ammo for longterm storage. They're good bags, just sayin'.
Great suggestions. Thanks!
I loved the video! Ron
Thanks!
Try dehydrating skittles. They're amazing.
I’ve had them freeze dried but never thought of dehydrating. Might be interesting.
I have to say this was the most informative video of this type I have ever soon. Would you mind doing one that's Kosher or Vegan friendly?
Thank you so much! I try to do more than just show some stuff and move on.
Regarding your request, I have always avoided doing MREs based on restricted diets. There are so many factors involved that I don’t know much about and I’d likely get it wrong.
A couple questions. How long did it sit before you reconstituted it? I wonder how the texture and flavor might change over time. How would you compare this to freeze-drying in terms of shelf-life and texture and flavor and do you have a freeze-dryer and if not, how many subs do you need to get one of the companies to send you one? For making a "real" MRE, have you (can you, will you) tried canning with the mylar retort bags so that the food is both sterile and hydrated so that you can open and eat it?
When I eat commercially packed banana chips, there seems to be a glaze and a dust on the product. I wonder what it is (sugar, corn starch, silicon dioxide AKA sand dust) and if it contributes to the separation.
I haven't tried making my own jerky yet, but I've thought about it. Maybe a leaner cut of meat, cut thinly across the grain would be more tender. Also, would the use of liquid smoke contribute to the shelf life by killing or subduing microbes?
Also, if you're gonna make a bunch of big batches, I'd invest in some disposable food-grade gloves. I'm guessing you already know all this and didn't want to go into all those options in test video that's already running long. Great video.
There are so many options for future videos like this. I kept the spaghetti for a couple months but I stored it in the freezer to extent the shelf life more. With more careful preparation and with using specifically selected ingredients I could probably package it to have a 6-10 month life sitting out on the counter.
I don’t have a freeze dryer but would love to have one. Unfortunately there’s only one company making consumer grade equipment and they don’t need my help to sell them so I don’t see that happening.
I really want to try making my own retort pouch MREs though. That would be cool to learn about.
put your apples in thawed frozen lemonade then dehydrate you can also use pink lemonade
Great idea. For this batch I just used a lemon juice and water bath.
Chicken Tikka Masala, Shrimp Scampi, Beef Stew, Tuna Casserole, Stir Fried Rice and Veggies with Meat du jour, etc.
Accessories for spaghetti: Micro bottle of Tabasco sauce, Parmesan Cheese, Salt and Pepper packets, Honey, Real Lemon packets, peanut butter for the fruit, etc.
Great ideas. Thanks!
I really like Mointain House and Peak refuel’s biscuits and gravy. Would love to see if that could be dehydrator friendly since a freeze dryer is not in my near future!
So there’s two big issues with that recipe. The sausage and the gravy have fats and milk and those are the first thing to go bad in dehydrated foods. You could probably make a meal but you couldn’t keep it around for too long. Worth a try though.
I would like to see you make this exact mre and put it on a shelf for 1 year and then do a video of you eating it to see how shelf stable it actually will be
I am still learning about shelf life for these meals so I may do that once I get a little more confident.
Great video! Congrats on your success. What is the shelf life of the meat? Any idea? Also, would adding the food safe desiccant help prolong the life?
Thank you! I’m still working on learning about the shelf live of the various products involved. And yes, a desiccant or oxygen absorber would extend it.
Next DBA Adventure?
Retort Bags. Very different from Mylar. You add your ingredients and cook in a pressure cooker, probably 75 or 90 minutes depending on bag size. It cooks in the retort bag. Now your back to true MRE! Make you own meal with your recipe. Reheat in your truckers lunchbox when ready. Thanks for the videos.
I’m just starting to research that and hope to have something soon. Wonder if you have to use a pressure cooker or if a Instapot will work.
@@dadbudgetadventures
I haven’t tried the Instapot…hmmm
I invested in a harvest right freeze dryer
That will happen one day. Not quite in that position yet but moving toward it.
Ok! This question was premature and you answered it at about 12:00 in. Thank you.☺️
How do the bags you’re using with the Vevor machine hold up against “sharp” dehydrated foods like pasta?
I’ve punctured the (what appears to be) heavier/thicker food saver brand bags many times with “sharp” foods
So the spaghetti that I made for this video was done before I got that machine so I was not able to test that. However, if I were to use those bags, I would put a cardboard sleeve in there to contain the sharp points so that it would not damage the bag.
Maybe mentioned already but how about the Scrambled Egg Breakfast meal pack? Then add your Instant Coffee or a homemade Hot Chocolate mix, fruit etc. Breakfast would be perfect on a Sunday morning video.
That’s a great idea. I’m going to have to give that a try.
Early morning here PNW and I am absolutely hungry right now...
Then I have done my job!
Also start collecting those mustard,,ketchup,,and chili flakes..to add to your mre..surgar,,salt, pepper from deli,,Costco,,fast food
Absolutely!
I just use a Ziploc freezer bag as my inner bag. It's cheaper and easier!👍
Great idea
Accessory Kit: Instant coffee pack, sugar, non dairy creamer, hot sauce pack, spork and napkin, salt, pepper, 2 dehydrated toilet paper tablets, 2 pain relief pills, 2 water purification tablets, sugar free gum, moist towelette, water-resistant matches.
Great suggestions