Home made goulash, fully cooked, with 12% fat hamburger. Dehydrated in a Neco dehydrator, bagged, in the fridge for a week, then left outside in 70*F weather to see if the burger would go rancid because of the fat content. Freezer bag cooking style rehydrated. This was my first experiment at making my own trail food. And the goulash tasted as good rehydrated as it did when I first made it - impressive!
Jase from All 4 Adventure cooks up some bush tucker and has it with some damper.
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