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Pre dehydrated, dehydrated soup

 

Dim backstraps doe (buck)

 

Love drag racing?
Love campers?

 

Getting close. Enough room to spread them onion rings out now also may of had to sample some jerky...

 

What dehydrated soup recipe do you use? How do you package for long term storage? What shelf life do you get, from doing it yourself?

 

I'm just gonna reconstitute this in water and beef bouillon. I'm doing a primitive camping cooking video in a couple weeks (well this week but it will be ready Monday after next) I dont really know how long shelf life would be but I would say if u vacuum sealed it it would last a couple weeks unrefrigerated . I've shipped some jerky USPS and it arrived just like it left but I don't have much experience past a week or two as it never gets a chance to go that long around here haha

 

So just backstrap, mushrooms and beef bullion?

Would a vacuum sealing with a silica packet increase the shelf life, do you think?

 

Yes and I've got 1/4 slice of onion in there too and I may cube up some root veg to throw in too during the video since they travel well. Silva wouldn't hurt as it is mostly the minister that causes the issue. Are u trying to have some long term dry storage options? If shelf life is what you are after and space isn't an issue, canning is probably your best bet

 

We do lots of canning, but I was thinking more along the lines of hiking/get home bag. I'm not for sure how long the "mix" might set without use. And, quite frankly, I don't want to give a couple hundred dollars to a company that makes dehydrated meals when I might have a viable option to do it myself.

 

Only problem I've run into with vacuum sealing jerky is if theres moisture in it, it will mold. and if its really dry it can puncture the bag and wont seal all the way. BUT If you seal then put it in the freezer it keeps for a long time even if it does get punctured.

 

I know it would add to the overall cost, but would a thicker mil bag work? Or double bagging it?

 

I double bagged and it seemed to hold up vs the single bag.

 

I wonder with using the "jerky" in a soup mix, if you put the meat in a smaller bag, then it wouldn't ruin the rest of the ingredients if it did go south?

 

Have to be two bags around the jerky and then put in with the other or just put the veggies in their own bag and then jerky in its own bag clipped together. I havent messed with dehydrated veggies though.

 

Good point. I didn't think about that. Maybe use smaller, thicker mil bags so that you don't have to double up? Then use the standard mil bag for the rest of it?

 

Ive only used the food saver bags so maybe the thicker ones would hold up better/not puncture.

 

I've only used those as well, but I know from experience that you get what you pay for. I think a 10 or 12 mil sous vide bag would probably hold up.

 

You could wrap the jerky in some butcher paper and then put it in the vacuum bag. I havent tried that but I would think it would help prevent punctures then just put the pack in the freezer.