A DIY BACKCOUNTRY THANKSGIVING MEAL THAT’S GOOD ENOUGH TO SERVE YOUR INLAWS ON THANKSGIVING DAY!
A DIY meal designed to fuel you on the mountain without sacrificing quality ingredients. Approximate nutritional value: 698 calories, 114g carbs, 47g protein.
1 – HOUR PREP. 6 – 10 HOURS OF DEHYDRATION.
1 backcountry meal. During prep you can cook/prepare multiple servings at once.
· Saute pan
· Cooking Pot (for blanching)
· Parchment paper (sheets cut to size of dehydrator trays)
· MEAT! 10-Tray Dehydrator
· MEAT! Vacuum Sealer
· MEAT! Vacuum Sealer Bags
· MEAT! Dry Good Digital Scale
· MEAT! Patty Press and Freezer Paper
· MEAT! Cutting Board
Note: Ingredients listed are per serving or individual meal. We recommend cooking in bulk.
· 2t turkey gravy mix
· 3t ranch dressing mix
· 1 oz dried cranberries
· 5 oz of cooked ground turkey
· dehydrated sage
· dehydrated thyme
· 1 chicken bouillon cube
· garlic salt
· 5 cups classic dressing
PREP: All ingredients should be cooked to proper/safe temps prior to dehydrating.
With your MEAT! Scale measure 5 – 6 oz of ground turkey and form into patties with the MEAT! Patty Press. (Pro-tip: Put freezer paper onto scale before weighing, add meat, then add another freezer sheet before pressing it. The freezer paper will keep your scale & press clean. (Video demonstration at 36 second mark.)
In a sauté pan cook turkey patties to proper temps. The patties need to be at safe temps and before dehydrating. Add salt and pepper to liking.
Cook venison on medium heat until brown and crumbly, making sure that no large clumps of meat are present. Add salt and pepper to liking.