Serves: 2 (large portions)

Ingredients at Home

227g ground meat (pre-dehydrated weight)
1/4 - 3/4 cup Breadcrumbs (depends on the type of meat chosen) 4 Tbsp dried onions
4 Tbsp dried mushrooms
4 Tbsp dehydrated carrots
4 Tbsp milk powder
4 Tbsp flour
1 tsp dried thyme
1 tsp dried mustard
1/2 tsp pepper
1/2 tsp salt

Camp Ingredients

2 1/2 cups water (the water label on the ziplock has been fixed here on the blog)

Serve with

Dried mashed potatoes
Couscous
Rice
Pasta

Directions at Home

1. Combine the ground meat with breadcrumbs. Use less breadcrumbs for beef and more for chicken. Work the breadcrumbs into the raw meat with your fingers. Breadcrumbs allow more liquid to penetrate the dried meat when you rehydrate it, so it turns out tender every time. Break the meat into small pieces and cook in a frying pan over medium high heat until lightly browned and fully cooked, stirring continuously. Remove from heat and squeeze between paper towels to remove moisture. Spread the cooked meat on the dehydrator trays (the solid fruit leather trays are best for this or add parchment to your regular trays) and dry at 145°F (63°C) for approximately six hours. The meat will be hard when fully dry.
2. Dehydrate onions and mushrooms or purchase in the bulk food section or the Asian aisle of your grocery store.
3. Wash and peel carrots. Slice into 1/8-1/4 inch thick slices then blanch for 1 minute before dehydrating on medium for 4-6 hours.
4. Decide what you'll be serving your A La King with. Pasta & rice can be cooked and then dehydrated and added to the same ziplock bag and will rehydrate at the same time, thus saving you time and dishes at camp. If you want couscous or mashed potatoes you'll need another pot to cook them in. For these two I usually add the ingredients into a sandwich baggie and place it inside the large bag to save space.
5. Combine all the dried items, spices, powders and other ingredients in a large freezer style ziplock bag.

Directions at Camp

1. Boil 2 1/2 cups of water, then turn off the heat and add the ziplock contents. Allow to soak for 10 minutes (we use this time to set up camp).
2. If you're serving your meal with couscous or mashed potatoes, you can prepare this while the A La King soaks.
3. Bring the pot back to a boil and allow to cook for 1-2 minutes.
4. Enjoy!

Inspired by Backpacking Chef