Choosing your kitchen gear for backpacking should be based on how you plan to cook and eat meals on trips. This posts includes the gear that I use, as well as info on how to store your food in the backcountry.
The key to meal planning for backpacking is to bring food that is calorie dense and lightweight. Backpacking is hard work, so it’s important to provide your body with enough to sustain you without weighing down your pack.
This is a list of dehydrated or freeze-dried ingredients that can be used for making your own backpacking meals – a great way to control the quality and eliminate the additives and preservatives found in most commercial meals.
What’s not to love about an alfredo pasta dish with spinach and artichokes? Add bacon jerky and mmm… I could eat this all the time!
This backpacking stuffing recipe – with winter squash, mushrooms and sausage – is like having Thanksgiving in the backcountry.
Tips for setting up a camp kitchen, how to store food in the backcountry, and a step-by-step guide to hanging food using the PCT method
These chicken meatballs rehydrate well and they taste much better than using freeze-dried chicken in backpacking recipes.
Chicken Piccata is one of my favorite Italian meals that I make at home. I adapted the recipe using dehydrated ingredients and used homemade chicken meatballs instead of using freeze-dried chicken.
Salmon chowder is a creamy delight anytime, but especially when camping in colder temps. This recipe uses canned salmon and shredded potatoes that you dehydrate at home, and adds instant mashed potatoes for a thick and creamy chowder.
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