Menu Ideas

The following are various ideas for meals and snacks for hiking and backpacking trips. Although, for longer trips, say more than a weekend outing, you are probably still going to need freeze-dried meals. However, some of the items I have listed below will keep without spoiling on longer trips.

Beef Jerky

 

Prep 24 hours ∙ Cook 7 to 8 hours ∙ Makes 30 Strips ∙ Difficulty Easy

INGREDIENTS

  • 2 pounds lean beef brisket
  • 1/2 cup Worcestershire sauce
  • 1/2 cup soy sauce
  • 1 teaspoon garlic crushed
  • 1 teaspoon ground red peppers
  • 1 teaspoon black pepper
  • 1 teaspoon salt

DIRECTIONS

1. Partially freeze meat, slice into strips no more than 1/2 inch thick. Trim away as much fat as you can.

2. Mix Worcestershire and soy sauce with garlic in a bowl.

3. Season meat with a little salt & pepper and place in the marinade. Refrigerate for at least 24 hours

4. Pat the meat dry and place in dehydrator for 7 or 8 hours, until it’s dry and pliable.

5. Another option is to sprinkle with crushed red pepper if you like a spicy twist.

GORP (Fancy)

Difficulty Easy

INGREDIENTS

  • 2 cups peanuts
  • 2 cups Almonds
  • 1 cup dried blueberries
  • 1 cup dried cranberries
  • 1 cup Banana Chips
  • 1 cup sunflower seeds, shelled
  • 1 cup M & M’s plain candy

DIRECTIONS

1. Combine all ingredients into a 1 gallon zip-lock bag, enjoy.

Quesadilla

Cook 10 min ∙ Makes 2 ∙ Difficulty Easy

INGREDIENTS

  • 1 small red onion, sliced
  • 1 small red bellpepper, sliced
  • 1 Pablano chili pepper, sliced (any mild chili pepper will work)
  • 2 tablespoons parsley chopped
  • 3/4 cup sharp cheddar cheese, shredded
  • 3/4 cup pepper jack cheese, shredded
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 4 Flour or Corn tortillas
  • 3 tablespoons olive oil
  • 1/4 cup jalapeños coarsely chopped, with seeds
  • 1/2 cup salsa

DIRECTIONS

At Home

1. Put shredded cheese in a zip-top bag.

In Camp

1. Cut onions and peppers into thin two-inch strips; chop parsley. sauté peppers and onions in olive oil until tender (about 10 minutes); set aside. Put one tortilla in pan, adding with some more olive oil if needed. Sprinkle with cheese, pepper/onion mixture, cumin, and chili powder. When crispy, fold tortilla over and remove to a plate. Top with jalapeños and salsa.

Corn Dodgers

Corn Dodger

Difficulty Easy

Ingredients

  • 1 cups cornmeal
  • 1/2 cup flours
  • 1/4 teaspoon salt
  • 1 teaspoons baking powder
  • 1 tablespoons butter
  • Dry milk (to make 1 cup)
  • 1 cup water
  • oil for frying

Directions

At Home

1. Combine dry ingredients, place in zip-lock bag

In Camp

1. Soften butter and stir in dry ingredients; add water. Form into flat thin patties. Fry in a pan of hot oil until both sides are brown.

Hardtack

Cook 20-30 minutes Makes 12 crackers Difficulty Easy

Ingredients

  • 3/4 cup milk
  • 2 cups flour
  • 1 1/2 teaspoon Splenda Blend Brown Sugar
  • 3/4 teaspoon salt

Directions

  1. Mix ingredients into a dough and roll out to about 1/2 inch thick. Cut into 3 inch squares. Prick with a fork or tooth pick.
  2. Place on a lightly greased cookie sheet and bake at 400°F for 20 to 30 minutes or until golden brown.

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