5 Backcountry Cooking Tips for Meals That Don’t Suck

Eating Well

We’ve all suf­fered through mediocre meals in the name of back­pack­ing. Here’s five ideas to help spice up your camp­site cook­ing routine. 

 


Rosemary1. Freshen up

Fresh herbs like basil, rose­mary, and pars­ley can last for days in your pack. Layer herbs between paper tow­els and store in an air­tight bag. Add to your meal or chew on a basil leaf for a refresh­ing taste.

 


 Cheese2. Get Cheesy

Stock up on high-quality hard cheeses like parme­san or romano, which can go unre­frig­er­ated for extended peri­ods of time. Eat with crack­ers or shred over oat­meal for a savory breakfast.

 


 Pasta Salad3. Trust the pros

If you don’t have the tools to dehy­drate your own meals, or don’t trust your cook­ing to keep you sat­is­fied, try jazz­ing up ready-made meals. Re-package boxed pas­tas with addi­tional freeze-dried veg­gies and salami for a reliable—and delicious—dinner.

 


 Egg Carrier4. So long pow­dered eggs

Organic eggs from pas­tured chick­ens are safe at room tem­per­a­ture for a few days. Invest in a three-dollar egg car­rier and for­get about pow­dered egg omelets. Just make sure you trust the farm where the eggs are com­ing from, some organic sources are still sus­cep­ti­ble to salmonella.

 


Candy Bar5. Indulge

Do you secretly love pack­aged moon pies and kit kats? Pack ‘em. You’ll be thank­ful for old favorites out on the trail. Just make sure to bal­ance treats with high-protein, whole-grain meals to avoid burn­ing out.