Through trial and error, I’ve found the magic to dehydrating wonderful flavours into hiking food. This is my favourite, local kumara both purple and yellow sweet potato, parsnip, carrot water; toasted fennel and homemade chicken stock to smash all together to a sloppy mess before dehydrating. Fats don't dehydrate well setting out the challenge.
The trick is you make a similar 'bark' and combine it with different protein and veges to make the meal. What fun it's been to get flavour profiles that work together and the proportions right, you can't throw stuff out if you don't like it. In NZ it's a 'leave no trace' in the back country.
Amazing prep fun.
