Serves: 2 (large portions)

Ingredients at Home

227g ground meat
1/4 - 3/4 cup Breadcrumbs (depends on the type of meat chosen)
2 cups egg noodles (pre cooked amount)
1 cups milk powder
1 large bell pepper (8 Tbsp bell peppers - post dehydrated measurement)
2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
2 handfuls spinach

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 and slice bell peppers into 1/8-1/4 inch thick slices. Dehydrate for 6-10 hours.
3. Wash and de-stem spinach leaves. Dehydrate on medium for 1-2 hours.
4. Cook egg noodles as you would normally. Once the noodles are finished spread 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 noodles that are stuck together apart, and redistribute on the trays. Dried pasta will be hard and snappy.
5. Add the spinach to a separate little ziplock and place it inside the larger bag. 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). Do not add the spinach yet.
2. Bring the pot back to a boil and allow to cook for 1-2 minutes.
3. 3. Stir in the spinach and enjoy!

Inspired by Backpacking Chef