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) 1 cup sweet potatoes (pre-dehydrated measurement)
1 large bell pepper (8 Tbsp bell peppers - post dehydrated measurement)
4 Tbsp dried onion
4 tsp dried parsley 2 tsp curry
1 tsp cumin 1 tsp Ground ginger
1/2 tsp salt
1/2 tsp pepper
1/2 cup rice (pre-dehydrated and precooked amount)

Camp Ingredients

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

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. Wash, slice bell peppers into 1/8-1/4 inch thick slices. Dehydrate for 6-10 hours.
3. Wash and peel sweet potatoes. Slice into 1/8-1/4 inch thick slices then blanch for 1 minute before dehydrating on medium for 4-6 hours.
4. Dehydrate onions or purchase in the bulk food section at the grocery store.
5. Cook rice as you would normally with a 2:1 ratio (2 parts water: 1 part rice). Once the rice is finished spread the cooked rice 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 4 hours. About halfway through (2 hours in the dehydrator), pull any rice nests that are sticking together apart, and redistribute the rice on the dehydrator trays. Dried rice will be hard and snappy.
6. 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. Bring the pot back to a boil and allow to cook for 1-2 minutes.
3. Enjoy!

Inspired by Backpacking Chef