Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Dehydrating Polish/Andouille Sausage
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MEPPS |
I vacuum seal and freeze the meals as suggested. I have never had an issue with moisture but I avoid meals/recipes with high fat content ingredients due to concern with the fat going rancid. I live in Ga and ship our food to the outfitter prior to the trip. It usually takes 5-6 days prior to our entry. So It could be 10-12 days before the meal actually gets consumed on a trip. Sitting in the back of a UPS truck/depot for hours is the real concern. goaljohnbill: I agree rinsing/wash with hot water defeats the purpose of including the sausage in the first place. |
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Swampturtle |
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goaljohnbill |
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goaljohnbill |
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CrookedPaddler1 |
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TomP |
We generally pack in a Zateran's (sp?) jambalaya and add a foil pack chicken and shelf stable summer sausage. It tastes great! But, probably a week's worth of sodium. |
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MEPPS |
Thanks |
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ripple |
Here it is copied Jumbalaya- large portion to make ahead, freeze and dehydrate 2 boiler chickens Salt pork 2 yellow onions diced 3-4 stalks of celery diced 2-3 red, yellow, and orange peppers diced 48 oz. diced tomatoes 1/2 pound Andouille sausage chopped into small bites 2 large (49 oz. cans) chicken broth 1 pound shelled and deveined shrimp 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 pound bag of brown rice Boil the chickens in a large pot with enough water to cover them for about 2 hours- until they start to fall apart. While the chickens are boiling, render the fat of the salt pork in a large pot, add the vegetables and the sausage and cook until the vegetables are tender, and then add the cans of chicken broth. Strain the broth that the boiler chickens are in- and set aside. Chop the chicken into chunks and set aside. Boil the rice in the boiler chicken broth- until tender. Add cooked rice to the vegetables, sausage, and chicken broth. Add chicken, shrimp, and seasonings- let cook for about 30 min- until shrimp is done. This becomes the most fought over food in the deydrated selection- it just turns out perfectly. See the post on Main Meal Dehydrating for how to dehydrate something like this. Notes on the sausage issue- I always use Andouille sausage- often Amylu Chicken Andouille (Costco usually carries it), but I have used super fatty- fresh made stuff from a local shop. This recipe rehydrates beautifully- the trick is to make the sausage reasonably small chunks. I usually cut the sausage in to 3/4" circles- then quarter the chunks. We prefer the chunks to be bigger when we eat it- but for dehydrating and rehydrating you have to stay small. Again- dehydrating safety is all about getting all of the moisture out so this is one I leave in the dehydrator over night. The other essential to keeping the food bacteria free is to get the air out- make sure the dehydrated stuff is cooled, but immediately vaccum sealed, then I freeze just to be sure. |