When you’re out in the backcountry, food isn’t just food—it’s fuel, comfort, and sometimes the only thing that keeps you moving through those last brutal miles. But if you’ve ever lugged around heavy canned goods or spent a small fortune on store-bought trail meals, you know there has to be a better way. That’s where DIY backpacking meals come in!
There are two main ways to prep lightweight meals for the trail:
- Cook the meal first, then dehydrate
-
Assemble dry ingredients and cook everything on the trail
I’ve tried both, and honestly, each has its perks and quirks. Let’s break them down so you can find the best fit for your adventures.
Method 1: Cook First, Then Dehydrate
How It Works:
Think of this as meal prepping for the wilderness. You cook a full meal at home, dehydrate it, and later, when you’re out on the trail, just add hot water and wait 10–15 minutes for it to rehydrate. It’s like making your own lightweight, gourmet instant meal!
Why This Rocks:
- Tastes like a home-cooked meal.
- Super easy to prep on the trail—just add water, no real cooking required.
The Downsides:
- Takes time and effort to cook and dehydrate at home.
- Not all meals dehydrate well (creamy or fatty foods can go rancid).
- Shorter shelf life compared to dry-ingredient meals.
My Favorite Meals for This Method:
Moussaka Casserole
Penne Puttanesca
Dark Chocolate Chili
Method 2: Assemble Dry Ingredients and Cook on the Trail
How It Works:
Instead of cooking ahead of time, you gather dehydrated or freeze-dried ingredients, mix them in portioned bags, and cook (rehydrate) everything together at camp. This method gives you more flexibility and allows you to customize meals on the go.
Why This Rocks:
- No need to spend hours dehydrating meals at home.
- You can mix and match ingredients based on what you’re craving.
- Longer shelf life compared to pre-cooked dehydrated meals.
The Downsides:
- Buying freeze-dried or dehydrated ingredients can be pricey.
- Requires some basic nutrition knowledge to balance meals.
- You’ll need to understand different cuisines and how to use spices to make meals taste good.
My Go-To Meals for This Method:
Kimchi and Tofu Stew
Backcountry Pad Thai
Two Bean and Quinoa Chili
Where to Find Dehydrated & Freeze-Dried Ingredients
If you’re going the DIY route, sourcing ingredients is key. Here’s where I usually look:
Grocery stores: Instant rice, pasta, dried beans, nuts, dried fruit.
Online specialty stores: Hoosier Hill Farm, NutriStore, Harmony House—these guys have a ton of freeze-dried options.
Bulk food stores: A goldmine for dry grains, spices, and unique add-ins.
DIY dehydrating: I love drying my own veggies, meats, and even sauces with a food dehydrator. If you don’t know how to start with food dehydrating, check our Online Class.
My Final Thoughts:
- If you want a quick, easy meal on the trail and don’t mind some work at home, go with the Cook & Dehydrate method.
- If you want ultra-lightweight, customizable meals, try Assemble & Cook.
Either way, DIY backpacking meals are a game-changer. You get better food, save money, and lighten your pack. Try both and see which one fits your adventure style best!
