The Best Foods to Dehydrate for Bushcraft Adventures
One of the biggest problems when going out into the wild is the amount of food you can take. Carrying lightweight, nutritious, and easy-to-prepare meals is the best way to go, and one of the best ways to achieve this is through food dehydration. Dehydrated foods are lightweight, compact, and have a long shelf life, making them ideal for long-term expeditions into the wilderness. Not all foods are suitable to replace meals when out in the wild, but many normal household food items can easily be converted into a lightweight and easy-to-store version.
(Not all foods are worth dehydrating, and you should concentrate on the most filling and high-energy foods)
Why Dehydrate Food for Bushcraft?
Dehydrating food removes moisture, which inhibits bacterial growth and spoilage. This process extends shelf life, reduces weight, and preserves nutritional value. Additionally, dehydrated food is easy to pack and rehydrate, making it perfect for bushcraft trips where carrying bulky supplies is impractical.
Essential Equipment for Dehydrating Food
Food Dehydrator – A purpose-built dehydrator ensures even drying and efficiency.
Oven – A conventional oven can be used, though it is less efficient.
Mandoline or Sharp Knife – For slicing foods evenly.
Blender or Food Processor – For making powders or purées.
Airtight Containers or Vacuum Seal Bags – For storage to prevent moisture contamination.
Best Foods to Dehydrate for Bushcraft Adventures
Below is a list of foods that dehydrate well, along with methods for dehydration and rehydration tips.
1. Meat and Protein Sources
Beef Jerky:
Slice lean beef into thin strips.
Marinate in a mix of soy sauce, salt, pepper, and garlic powder.
Dry in a dehydrator at 160°F (70°C) for 4-6 hours.
Rehydrate in stews or eat as is.
(Any type of meat can be dried, just make sure to remove as much as the fat as possible)
Chicken Strips:
Cook chicken fully and shred into small pieces.
Dehydrate at 145°F (63°C) for 6-8 hours.
Rehydrate by soaking in hot water for soups and stews.
Egg Powder:
Whisk eggs and scramble them fully.
Blend into a powder after drying at 140°F (60°C) for 6-8 hours.
Mix with water to create scrambled eggs in the field.
2. Fruits
Apples:
Slice thinly and remove seeds.
Soak in lemon juice to prevent browning.
Dry at 135°F (57°C) for 8-10 hours.
Eat as snacks or rehydrate for oatmeal.
Bananas:
Slice evenly into thin rounds.
Dry at 135°F (57°C) for 8-10 hours.
Eat as chips or blend into a rehydratable smoothie mix.
Berries (Strawberries, Blueberries, Raspberries):
Spread whole or halved berries on a tray.
Dry at 135°F (57°C) for 10-12 hours.
Add to porridge, trail mix, or rehydrate for sauces.
(Any type of fruit can be dried, but some are more worth it than others)
3. Vegetables
Carrots:
Peel and slice into thin rounds or shreds.
Blanch for 2 minutes before drying at 125°F (52°C) for 10-12 hours.
Rehydrate in soups and stews.
Bell Peppers:
Slice thinly and remove seeds.
Dry at 125°F (52°C) for 8-10 hours.
Rehydrate for stews, rice dishes, or scrambled eggs.
Tomatoes:
Slice or puree into a paste for tomato leather.
Dry at 135°F (57°C) for 8-10 hours.
Rehydrate for pasta sauces or soups.
4. Starches and Grains
Rice:
Cook rice fully before dehydration.
Spread on dehydrator trays and dry at 135°F (57°C) for 5-7 hours.
Rehydrate by soaking in boiling water for 10-15 minutes.
Pasta:
Cook al dente before dehydrating.
Dry at 135°F (57°C) for 6-8 hours.
Rehydrate by soaking in hot water.
Potatoes (Mashed or Sliced):
Boil and mash or slice thinly.
Dry at 135°F (57°C) for 10-12 hours.
Rehydrate in soups or with water to create mashed potatoes.
5. Dairy and Miscellaneous
Cheese Powder:
Use hard cheeses like cheddar.
Grate and dehydrate at 130°F (54°C) for 8-10 hours.
Store as powder for flavoring meals.
Milk Powder:
Buy pre-packaged or dehydrate fresh milk at 135°F (57°C) for 10 hours.
Rehydrate by mixing with water.
(On average, fruit will re-gain about 4.5 times its weight after re-hydration, but this various according to the type)
Best Meal Mixes for Bushcraft
Now that we know what foods to dehydrate, let’s create ready-to-use meal mixes:
1. Hearty Trail Stew Mix
Dehydrated beef
Carrots, potatoes, bell peppers
Dehydrated rice or pasta
Spice blend (salt, pepper, garlic, thyme)
Rehydrate with boiling water for a hot, nourishing stew.
2. Breakfast Oatmeal Mix
Dehydrated apple slices or berries
Oats
Brown sugar, cinnamon
Dehydrated milk powder
Rehydrate with hot water for a warm breakfast.
3. Instant Soup Mix
Dehydrated chicken
Dehydrated carrots, tomatoes, bell peppers
Noodles or rice
Bouillon powder
Rehydrate with hot water for a quick soup.
4. DIY Energy Bars
Dehydrated banana powder
Crushed dehydrated berries
Nuts and seeds
Honey (not dehydrated but essential for binding)
Mix and press into bars for a high-energy snack.
(Don’t waste time on foods like mushrooms. They make taste good but they offer nothing in terms of energy or calories)
Storage and Packing Tips
Use vacuum-sealed bags to prevent moisture from getting in.
Store in a cool, dark place to maintain freshness.
Label with dates to track shelf life.
Pack meals in portion sizes for convenience.
Dehydrated foods are an excellent solution for bushcraft adventurers looking for lightweight, nutritious, and easy-to-prepare meals. With the right equipment and preparation, you can create a variety of tasty, energy-rich meals that will sustain you in the wilderness. Whether you’re making trail stews, oatmeal, or energy bars, dehydrating your own food ensures you have high-quality ingredients tailored to your needs.
With some preparation, you can enjoy delicious meals even in the most remote locations, making your bushcraft adventure both more sustainable and enjoyable.
