Just got a dehydrator--the excalibur 4 tray. So far I've dehydrated a big amount of 7 bean stew with barley and vegetables. Then, I made some chicken jerky using some jamaican jerk seasoning that is free of any oils (Walkerswood). I used the mild, but it still has quite a bit of zip. The jerky turned out a little dry, but certainly edible. I didn't cook the chicken beforehand because I saw a recipe that didn't require it--we'll see!
Then I dehydrated some chicken breast that I HAD cooked and marinated with the same seasoning. The cubed pieces seem like they are going to work wonderfully.
All in all, it's been very fun and now I'm looking forward to more food and lighter packs.

My question- I don't own a vacuum sealer. I was thinking about just getting some oxygen absorbing packets to ensure freshness. After dehydrated, I've stored my bags (ziploc) in the freezer and will use them in June. This trip will only be five days. Do I even need to worry about freshness at that point? Or would oxygen absorbers be a safe bet, considering this is my first time using the dehydrator? Any advice would be appreciated. Thanks.

Congrats on the new dehydrator! My daughters and I enjoy doing some of our own meals and snacks. Favorite treat: fruit smoothies made into fruit rollups! They each make up their own.

Anyway, to answer your question, I dehydrate stuff after I draw permits and use the same method you do: ziplock bags and into the freezer without oxygen packets. It's always worked for us without incident. I guess you could try both methods and see if there is a freshness difference. Perhaps someone more knowledgeable will enlighten us if there are food safety issues at play.

Good luck!

This video might answer some of your questions.
O2 absorbers & desiccants

I don't think there are any hard rules about what is safe and what is not with home dehydrating. When I started, I spent time reading and watching videos of others to come up with what I felt were safe practices, but the next person's might be more or less stringent.

As for me, I do not use oxygen absorbers, but I usually do use desiccants. I am more concerned about the moisture level in the foods and humidity in the air, especially if I bring some "bulk" item that may get opened on a rainy day but only partially used (like if I bring 3 days of chili in one bag). I suspect I would be fine without them, but the tiny food grade ones are cheap and easy - just don't forget to take them out before eating ( got a mouth full of those little beads last summer! Yuck!).

I have a food sealer, but usually avoid vacuum packing for two reasons: 1- I find little hard edges in the food are more likely to make little pin holes if vacuum sealed, and 2- a lot of food seam harder to pack if rigid - soft food bags fit better in a tight space.

O2 absorbers, desiccants, or vacuum sealing aside, how you prepare your food probably matters the most. How dry you get your food, even how you cut any meat (more surface area means better dehydration/rehydration), and how much or what fats you have in there matter. I'll add I am a lot more careful with chicken than I am with beef, and though I have not seen it I would be skeptical of any uncooked chicken recipes!

Also factor in the temperatures your food will be in. In July and August, I expect some hot sunny days so may do more to dry the food more thoroughly or reduce fats (like rinsing hamburger), and I'll work to keep my food out of the sun. Then again, for just a 5 day trip you wont have too much trouble for most foods.

Check out the Youtube channel for Kevin Outdoors. He has given me a lot of good ideas for preparation and storage, though I'm not always as careful as he is with de-fatting my proteins.

Been dehydrating for about six years now. I would not be concerned about it,
I vacuum some and just seal some, a zip-loc would be close. Five days as long as not exposed to outside air won't be a problem. Maybe double up on the zip-loc.

YetiJedi: "Congrats on the new dehydrator! My daughters and I enjoy doing some of our own meals and snacks. Favorite treat: fruit smoothies made into fruit rollups! They each make up their own.


Anyway, to answer your question, I dehydrate stuff after I draw permits and use the same method you do: ziplock bags and into the freezer without oxygen packets. It's always worked for us without incident. I guess you could try both methods and see if there is a freshness difference. Perhaps someone more knowledgeable will enlighten us if there are food safety issues at play.


Good luck!"

thnx for the reply!

straighthairedcurly: "This video might answer some of your questions.
O2 absorbers & desiccants "

Thanks for the resource.

Jaywalker: "I don't think there are any hard rules about what is safe and what is not with home dehydrating. When I started, I spent time reading and watching videos of others to come up with what I felt were safe practices, but the next person's might be more or less stringent.


As for me, I do not use oxygen absorbers, but I usually do use desiccants. I am more concerned about the moisture level in the foods and humidity in the air, especially if I bring some "bulk" item that may get opened on a rainy day but only partially used (like if I bring 3 days of chili in one bag). I suspect I would be fine without them, but the tiny food grade ones are cheap and easy - just don't forget to take them out before eating ( got a mouth full of those little beads last summer! Yuck!).


I have a food sealer, but usually avoid vacuum packing for two reasons: 1- I find little hard edges in the food are more likely to make little pin holes if vacuum sealed, and 2- a lot of food seam harder to pack if rigid - soft food bags fit better in a tight space.


O2 absorbers, desiccants, or vacuum sealing aside, how you prepare your food probably matters the most. How dry you get your food, even how you cut any meat (more surface area means better dehydration/rehydration), and how much or what fats you have in there matter. I'll add I am a lot more careful with chicken than I am with beef, and though I have not seen it I would be skeptical of any uncooked chicken recipes!


Also factor in the temperatures your food will be in. In July and August, I expect some hot sunny days so may do more to dry the food more thoroughly or reduce fats (like rinsing hamburger), and I'll work to keep my food out of the sun. Then again, for just a 5 day trip you wont have too much trouble for most foods.


Check out the Youtube channel for Kevin Outdoors. He has given me a lot of good ideas for preparation and storage, though I'm not always as careful as he is with de-fatting my proteins. "

Thanks... yeah, there seems to be a "try it out and see" kind of approach to some of the dehydrating stuff, so I appreciate the resource.