Simple Guide to Preparing Dehydrated Camping Food

dehydrated camping food | camping meal planning | DIY dehydrated meals | Camp food dehydration guide for beginners

If you have ever forced yourself to eat a meal while camping just because you needed the calories, you are not alone. I used to do the same thing, choking down bland instant noodles or freeze-dried packs that cost way too much and tasted like cardboard. Eventually, I got tired of settling and started making my dehydrated camping food. It changed everything.

Now I look forward to dinner on every trip. Not just because I am starving. But because I know exactly what is in the bag, how it tastes, and how good it makes me feel after a long hike. If you are thinking about prepping your dehydrated meals, you do not need a chef’s background or a commercial kitchen. Just some basic gear, a few tested recipes, and little time.

Here’s everything I have learned about making food you will want to eat while camping from gear and ingredients to the exact recipes I have used.

Why Dehydrated Food Works So Well for Camping

Dehydrating food is not just about saving weight by up to 80%, though that is part of it. What makes it work is the flexibility. I know what I am eating. I am not stuck with packaged meals that taste the same, meal after meal. Plus homemade dehydrated food keeps well without refrigeration and if packed correctly, it would not take up much space in your bag.

It also cuts down on trash. I have seen so many campers burn or bury their foil packs (please do not). With dehydrated food, you can use reusable bags or compostable ones and carry out way less waste.

Another perk? It is cost-effective. Once you get the hang of it, you will wonder why you ever paid $12 for freeze-dried food that tasted like spicy drywall.

The Gear I use to Dehydrate and Pack my Food

I started with a cheap dehydrator and re-sealable bags and that worked fine for a great time. But as I got more into it, I upgraded. If you are serious about camping and backpacking, you will want a dehydrator that lets you control temperature and airflow.

I currently use a model with stackable trays and a rear fan. This handles everything from meat to fruit leathers. If you want a reliable one that can handle big batches, use this food dehydrator to prepare your camping food. I’ve used it, and it does a lovely job without uneven drying.

Besides the dehydrator, here is what I always have on hand:

• Mesh trays or silicone sheets for drying liquids like sauces
• Zip-top freezer bags for short trips
• Vacuum sealer for longer storage
• A Sharpie to label water amounts, food names, and dates
• A small kitchen scale if I am counting calories

An optional but helpful tool is a spice grinder. It turns dried herbs or veggies into flavor boosters. I use it to make powder mixes that jazz up otherwise boring food.

Foods That Dry Well (And the Ones That Don’t)

Well, not everything handles dehydration equally. Some foods, especially those with high fat either spoil faster or just do not rehydrate well. On the other hand veggies, fruits, starches, and lean proteins do great.

I’ve had the best luck with vegetables like mushrooms, zucchini, bell peppers, carrots, and corn. For fruits apple slices, bananas, berries, and mangoes dry easily and last long. As long as you slice them evenly and keep an eye on the drying time, they hold up well.

Cooked grains like rice, quinoa, couscous, and oats rehydrate fast and form the base of most of my foods. I usually cook a big batch, dry it out then portion it into bags.

Protein is a little trickier. I only use lean ground beef or cooked chicken. I always rinse off excess fat before dehydrating. I also stick to small pieces. Larger chunks take a long time to rehydrate and often stay chewy.

For meat, a dedicated dehydrator makes a big difference. When I do bigger batches, I only use the Septree DBC-10C beef jerky dehydrator. This is built for that kind of job and gets it done greatly without burning anything.

How I Build a Solid, Balanced Dehydrated Meal

If you have eaten a lot of bland trail food, you know how much flavor matters. This is how I make my meals tasty, filling, and ready to go with just hot water. I follow this formula:

• Base: rice, pasta, couscous, or quinoa
• Protein: dried ground beef, beans or lentils
• Veggies: bell peppers, carrots, corn (whatever I have dried)
• Sauce or seasoning: spice mixes, curry powder, tomato leather
• Extras: nuts, powdered cheese, oil packets (added later)

The trick is getting the right mix of calories, protein, and carbs. Most days on the trail, I am burning 3000–4000 calories. So I do not skimp. I make sure every dinner has at least 600–700 calories and sometimes I add a little olive oil packet for extra fat if it is a cold trip.

The most important thing, I always test meals at home with the exact amount of water I plan to use on camp. That way I am not guessing out there. Usually, I add about a cup of boiling water to each meal, sealing it up, and letting it sit for 10–15 minutes.

My Favorite Dehydrated Camping Meals

I have tried dozens of recipes over the years. These are the ones I make again and again, not because they are fancy but because they work, they taste good, and they are super reliable in any condition.

Thai Peanut Noodles
Cook some rice noodles, add powdered peanut butter, soy sauce powder, garlic, and a touch of chili, and throw in some dried carrots or peas.

Chili Mac
 Pasta elbows, tomato sauce leather, kidney beans, and taco seasoning. Sometimes I toss in bits of dehydrated beef jerky for that smoky flavor. Just tastes like home.

Coconut Lentil Curry
Lentils, sweet potato flakes, powdered coconut milk, curry powder, and dried spinach. It is warm, and creamy and feels like comfort food after a rainy hike.

Mushroom Risotto
I use arborio rice, dry it after cooking with broth, and mix it with dried mushrooms, garlic, parsley, and onion powder. Add a bit of cheese powder if you want richness.

Buffalo Chicken Rice
Cooked rice, dried shredded chicken, buffalo wing powder, celery flakes, and a dash of ranch seasoning. So, satisfying and spicy.

Breakfast Hash
Dehydrated hash browns, bell peppers, and egg powder. Add a pinch of salt and hot sauce and it is better than most diners.

Fruit and Nut Couscous
Couscous, raisins, almonds, cinnamon and honey powder. Super great for breakfast or dessert. It is light but gives a big energy boost.

Chocolate Chia Pudding
Chia seeds, powdered milk, cocoa powder, sugar, and some dried bananas. I could soak this during the day and eat it before bed. It is like having dessert in the woods.

If you want to see more perfect and exact dehydrated recipes, do read Septree’s recipe section.

Packing and Portioning the Smart Way

When I first started, I either packed too little and stayed hungry or packed way too much and ended up carrying it back out. Now I portion every meal at home using a kitchen scale and label each one clearly.

I make a zip bag for each meal with all dry ingredients, then write:

• Name of the meal
• Date packed
• How much water it needs
• How long to soak

For short trips, I use heavy-duty zip-top bags. For long trips, I vacuum seal. I always test meals at home to make sure they rehydrate well.

A good rule: 1.5 to 2 cups of food per meal. For high-energy days, I pack around 100–125 calories per ounce.

One trick I learned: pack your olive oil and spice packets separately. It keeps the food from getting weird in storage and you can control the flavor better when you cook.

Rehydration Tips That Make or Break a Meal

If you have ever bitten into a half-dehydrated lentil, you know what I mean. It is not fun. The secret is using the right amount of hot water and giving it enough time.

I boil water, pour it into the bag, stir it up, and then seal it. I usually wrap the bag in a small towel or wrap it in my jacket to keep the heat in. Ten to fifteen minutes later, it is good to go.

When I cold soak meals (usually lunch), I give it 30–45 minutes. I just toss it in a container with water while I hike and by the time I stop, it’s ready.

At high altitudes or in colder temps, meals take longer and need more water. I always bring a little extra, just in case.

Plan a Menu You’ll Look Forward To

When I’m preparing for a trip, I do not just throw meals together. I plan it like a menu with different flavors, different textures, and the right amount of calories. I usually make four to six different meals and rotate them so I am not eating the same thing twice in a row.

It takes a little time but once you have got a few recipes you love, it becomes second nature. You will eat better, feel strong, and wait for your meals even after 12 miles on the trail.