>>1733900If you drain and rinse the fat off the meat, not add any other oils, use ditalini instead of spaghetti so you don't poke holes in your bags, and pack it with a shelf-stable oil like avocado to add back in when you rehydrate it, it works great. Done like in the image though, no, you end up with rancid greasy crumbs leaking into your pack that bears will chase you down for.
>>1740206>recommended dehydrator?I like the large tray Cabella's dehydrator. I'd also recommend getting a pack of food-safe silicone trays or placemats for doing anything that would fall through the holes.
>>1740218>ThisI haven't been able to stomach those since I starting making fresh pasta. Obviously, something like tagliatelli would be a bitch to make fresh without a table and roller or at least a pin, but cavatelli can be done easily with just a lightweight or made-on-site gnocci board and a ziplock bag to rest the dough in.
