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Source for freeze-dried HUNKS of meat?
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Erik Basil

Locale: Atzlan
Source for freeze-dried HUNKS of meat? on 08/21/2012 08:42:53 MDT Print View

One of the more popular Mtn House meals my Scouts ate on a recent trip was the potatoes and chicken breast meal with the "whole breast" (and grill marks) chicken hunks. I was happy to see them try that one, and we discussed how we'd make that ourselves with the Ore-Ida Loaded Red instant taters and... that we have to find that chicken.

Packit Gourmet makes some great meats, but I don't see any source for whole chunks (or dried, bacon-wrapped filet) of chicken, like those Mtn House breast/rib meat. After a week out, we found the emotional value of a "civilized looking" hunk of meat with smoked paprika dashed over the top to be quite tangible.

Does anyone have any insight for sources of such a thing?

Ben H.
(bzhayes) - F

Locale: So. California
I have wondered the same thing on 08/22/2012 09:46:19 MDT Print View

I have wondered the same thing. I've got a buddy that is found of that dinner too, but packit gourmet only sells chunked freeze dried chicken. It is one of the more expensive freeze dried meals out there, but if you can source the chicken it is ridiculously easy to replicate.

Reginald Donaldson
(worth) - MLife

Locale: Wind River Range
Freeze Dried Meats on 08/27/2012 22:08:50 MDT Print View

Erik Basil

Locale: Atzlan
Whole chicket filets? on 08/28/2012 07:09:51 MDT Print View

Reginald, I didn't find any listing for whole filets on the Provident Pantry link you posted there. Did I overlook something?

Franco Darioli
(Franco) - M

Locale: @Tarptent
Source for freeze-dried HUNKS of meat? on 08/28/2012 17:59:42 MDT Print View

I am guessing that it is easier to freeze dry big chunks than it is to dehydrate them however the bigger the piece the longer it will take to re-hydrate, so maybe that is the reason why.

Bob Gross
(--B.G.--) - F

Locale: Silicon Valley
Re: Source for freeze-dried HUNKS of meat? on 08/28/2012 18:34:24 MDT Print View

Whether it is freeze-dried or air dehydrated, small pieces of meat work a lot better than large pieces. When the pieces are all less than one centimeter across, you get a lot better consistency when rehydrated. You could do large pieces, like three centimeters, but you would end up with a lump that has a wet outside and a crunchy center.

If you really like your meat, then just use lots and lots of little pieces.


Erik Basil

Locale: Atzlan
Big Hunk on 08/29/2012 08:20:56 MDT Print View

All that's generally true, fellas, but the freeze-dried, whole "rib filet" chicken hunks in the Mountain House meal rehydrate Very Nicely and are tasty, too. These are 4x5 inches, and 1/2 to 3/4 inch thick. It's seriously a nice piece of instant food.

Anyway, after hunting around, I have exhausted my skills in the search. If someone finds or discerns who's making these, other than MH, it will be a nice find, for sure.

Willie Evenstop
(redmonk) - F

Locale: Greater Yellowstone Ecosystem
Source for freeze-dried HUNKS of meat? on 08/29/2012 08:33:21 MDT Print View

Call MH, they probably do it in house.