Tuesday, September 23, 2014

Dehydrating...when is it done?

Here's a quick tip for when dehydrating pretty much anything.  You want to remove all moisture so it doesn't turn rancid or collect mold.  So, if you think it's about done place a piece of or a spoon full of whatever it is you're dehydrating into a ziploc bag and seal.  Wait for a minute or two and see if moisture collects on the bag.  If so, it aint done yet.

That's it.  I like simple things!

I'm getting ready to start prepping for my next trip.  So, I will try and put together my process for making some turkey jerky (with pictures!), which could be applied to beef or whatever meat you prefer.

Saturday, September 20, 2014

Paleo Joe Recipe

Ok, so a lot of people have asked for the Paleo Joe recipe (the dehydrated meal in my previous post).  All credit goes to Dana Carpender's "500 Paleo Recipes" book.  There are some gems in this title but some people complain because there are no pictures.  Funny, I don't remember Grandma's recipe box having any pictures either yet I managed to eat just fine.  I know in this day and age people have to have photos before trying something but whatever...get the book, it's cheap with a ton of ideas.  Ironically I don't have any elegant photos of this meal other than me chowing on it in my other post.

So, let's get to it.  Here's what you need:


  • 1.5 Lbs Ground Beef
  • 4 oz Mushrooms (Rough chop)
  • 1 Medium Onion (Chopped)
  • 1/3 Cup Sundried Tomatoes (Chopped)
  • 3 Garlic Cloves Crushed
  • 10oz. Spinach
  • 5 Eggs (Whisked)
  • Salt and Pepper
Note: For the spinach I get frozen because, well, it's already 10oz and I don't have to wait for it to cook down.  Just thaw it prior and wring out the juice in a cheese cloth or clean tea towel.  If you'd prefer Kale or Collards I'm sure both would work just as well.  In fact, this recipe for Sukuma Wiki from The Domestic Man (which uses collards) would make for a perfect dehydrated meal as well with some slight adjustments.


  1.  I change things up a little from the book's recipe.  I always cook onions first.  So get a dollop of your favorite fat (bacon grease, lard, butter, coconut oil etc.) over medium high heat and get your onions cooking in your cast iron skillet.  I usually cook them down a bit until they're translucent.
  2.  Add in your garlic and give it a quick saute (careful not to burn it) 
  3.  Add in your beef and start breaking it down with your spatula and getting the onions worked in.  I always season my meat as I go so, add salt and pepper here.
  4. When the meat is nearly browned, add in your mushrooms and they'll absorb the fat and the flavor.
  5. One the mushrooms begin to break down a bit, and all meat is no longer pink, add in your tomatoes and spinach.  Get all of the ingredients worked in real well.
  6. Now take your whisked eggs and pour them over the mixture.  Keep stirring until the eggs begin to set.  
  7. Add a little more salt and pepper at this point to taste.
Now we have our vat of yumminess.  If it's time for a meal, go ahead and grab a bowl and enjoy.  It's also a good gauge to see how much you might eat on the trail.  Once you are ready for the next step, scoop out a portion for your trail meal and add a little extra to it.  You just hiked 20 miles, you deserve an extra bite, right?!

Now, dehydrate what you have until all moisture is removed.  When you're ready to rehydrate, just add about a cup of boiling water and let it sit for 5-10 minutes.  The burger may have a little crunch if you're impatient like me but it didn't stop me from gobbling this down.