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    Testing fully frozen burritos tonight.Name:  0728161825.jpg
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  2. #27

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    Quote Originally Posted by Big Fin View Post
    Thanks for the feedback. She asked me how the crew liked it. I told her I wasn't sure. She then thought I pulled one of my old tricks where I often hide it for just me. She will read this in the morning and be happy that I actually have proof of sharing some of it with guys in camp.

    We are getting ready to do a YouTube clip on the process and how we do the preparation in camp. Not just for lasagna, but for her other wonderful delights; elk chili (you will know you ate her chili around 9am the next morning), stew, chicken and noodles, and other delicious things that make it very hard for me to do the Mountain House diet when we are doing true backpack type hunts.
    Looking forward to this video! I've become a fan of frozen pre-made breakfast burritos for mornings, but the evening meals have usually ended up messy using the plastic containers.

  3. #28

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    Quote Originally Posted by Elkoholic View Post
    I freeze the meal I prepared in containers first, then pop the frozen meal out of the container the next day and drop it in the vacuum bag, then seal using the normal process. No mess, super easy.
    I do the exact same thing. Works great, been doing it forever it seems. Pre-freezing, gets all the air out and NO liquid mess.

  4. #29

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    When my brother first started making these meals in a bag about 10 yrs. ago I thought he was nuts (boiled meals) really? I finally reluctantly came around, and no dirty dishes so it's all we make now. You can make anything, burgers (no buns), sweet potato fries, pulled pork, red beans and rice, smoked hamhocks and beans, chicken or stake fajitas, spaghetti, meatloaf, pork chops, soups, chili, sloppy joes, and my all time favorite courtesy of Emeril Lagasse - Jambalaya!

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    Quote Originally Posted by u1299 View Post
    When my brother first started making these meals in a bag about 10 yrs. ago I thought he was nuts (boiled meals) really? I finally reluctantly came around, and no dirty dishes so it's all we make now. You can make anything, burgers (no buns), sweet potato fries, pulled pork, red beans and rice, smoked hamhocks and beans, chicken or stake fajitas, spaghetti, meatloaf, pork chops, soups, chili, sloppy joes, and my all time favorite courtesy of Emeril Lagasse - Jambalaya!
    If you like jambalaya, you should try pastalya. Freezes very well.

  6. #31
    Join Date
    Jul 2016
    Location
    Daytona Beach
    Posts
    184

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    im going to have to start doing this instead of all the cooking in camp further more im going to start doing this for my elderly father who hates to cook anymore and in stead lives of leftovers from others or hotdogs
    thanks everyone

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    I gave this a test run this weekend. My wife made up an extra batch of meatballs and potatoes...I vacuum sealed them in individual servings (meatballs plus potatoes in one bag). I boiled water and put the bag in for 15 minutes. When I took it out, the outside was perfect and a block of ice on the inside of the package. How do I fix this? Should I have put the meatballs only in one bag and then an individual bag of potatoes? Or do you guys unthaw before boiling? I'll keep testing this out and give reports on various stuff. My wife is a master chef (unofficial title) and I can't wait to bring out her recipes to the field.

  8. #33
    Join Date
    Oct 2009
    Location
    In the Sagebrush (Dillon, MT)
    Posts
    2,165

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    Quote Originally Posted by gdgwp View Post
    I gave this a test run this weekend. My wife made up an extra batch of meatballs and potatoes...I vacuum sealed them in individual servings (meatballs plus potatoes in one bag). I boiled water and put the bag in for 15 minutes. When I took it out, the outside was perfect and a block of ice on the inside of the package. How do I fix this? Should I have put the meatballs only in one bag and then an individual bag of potatoes? Or do you guys unthaw before boiling? I'll keep testing this out and give reports on various stuff. My wife is a master chef (unofficial title) and I can't wait to bring out her recipes to the field.
    I've never done this before, I'd suggest smaller meatballs. Also after a day or 2 even frozen things in the cooler aren't as frozen as they are straight from the freezer. Maybe try a simmer for longer time versus a boil.

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    I had this with the Lasagna. My next test I was going to go 25min. I figured from freezer to plate on a hunt I would have a partially thawed pack, so the 10-15min should be the norm.

  10. #35

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    Our camp "cook" has been doing his version of this for years. Everything is pre-made and frozen in large zip locks. They come out of the bag to be warmed in the dutch oven. Yes, it means a pot to clean but he's doing the cooking and set in his ways. He's also good so I'm not complaining. As others have said at the beginning of the trip when things are hard frozen meals come out in the afternoon to thaw a bit before cooking.

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    So, some asked about gravy. I did a little test with red beans and rice yesterday with some left overs. I mixed the 2, placed in a Tupperware and froze. This morning I removed them from the Tupperware and vacuume sealed. I did add more gravy than I might put normally but that's was to help add a smooth outer for the bag to seal around. And I'm sure too much gravy can't be a bad thing! Hope this helps.Name:  0805160954.jpg
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    Last edited by Bukwild3; 08-05-2016 at 10:12 AM.

  12. #37
    Join Date
    Mar 2012
    Location
    Somewhere in the basalt rocks
    Posts
    3,971

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    It's been a busy week. Thus far, I have several freezer bags of lasagna, taco soup, stroganoff, and gumbo in the freezer.
    Fear the beard....

  13. #38
    Join Date
    Dec 2000
    Location
    Bozeman, MT
    Posts
    12,454

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    A quick video of how we do this and how we prepare it in the field.

    My name is Randy Newberg and I approved this post. What is written is my opinion, and my opinion only.

    "Hunt when you can. You're gonna run outta health before you run outta money."

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    Thanks!

  15. #40

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    Damn, I love your videos Randy!


    Just got done watching both of the recent Wyoming elk hunts. I love how real they feel!

  16. #41

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    Great education! Looking forward to making lasagna!

  17. #42

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    Hope someone will still answer this question since this is an old thread . was looking at vacuum sealers for the first time and would say very expensive.So what my question is what size and price range do i have to go for a meal for one.

  18. #43

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    I'll answer that! Buy one. You won't believe the amount of things you'll use it for. In general, the more you pay the better it will work. You'll get a better pump by spending a few more bucks. BUT, you'll have a better machine that will work and last longer. I bought a Weston unit off of EBay or Amazon (can't remember right now) for right around $150 and love the hell out of it. I process 3 or 4 deer a year and seal it all. Garden vegetables, fruit, leftovers, plus I'll find chicken or other meats on sale at the store and break them up into meal-sized portions and seal them for the freezer. We'll cook a whole turkey and I'll package a whole breast to save for later. I buy premade bags from EBay. I'll get 100 quart size for about $14-15. Yes, it's cheaper to buy rolls and make your own bags, but ready made bags are easy and convenient. Don't forget, bags are reusable. Seal something in a larger bag, cut it open at the very top, wash the bag out and use it again. More money saved! Look around, buy a name brand. They are well worth the money!
    Guns don't kill people. Dads with pretty daughters do!

  19. #44
    Join Date
    Jan 2012
    Location
    Unable to determine due to velocity
    Posts
    3,948

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    The food savers are a good option at a lower price point. Ive had a few and they work well. Their sealing bar can be a bit thin which may require a double seal from time to time. Especially doing the freezed meal technique. IMO a vacuum sealers is a key piece of kitchen equipment since I butcher my game and fish. I now have a weston and it works great.
    Four of a kind, 7x57, 284 winchester, 7 Remington Mag, 7 Mashburn.

  20. #45

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    I wanted to revive this for this upcoming years hunt for those that are not tracking how good of an idea this is and for a little help.

    Has anyone done fish and rice? I have a bunch of frozen cod fillets to use and tried it tonight. It basically turned into about half the size and equal amount of liquid was displaced. In order to use this liquid for rice can I put Parboiled rice in with it for the frozen to hot 10 min boil and not have mush? Or am I better off just packing minute rice and making it separate so I can control the texture?

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    We did several meals this year on our elk hunk. Meatloaf needs to be portioned smaller, lasagna and enchiladas were great. Alligator etouffee was also good just had to use boil in bad rice. Not 100 percent sold on these heavy meals late. Next year may be ham and eggs sandwiches or grilled cheese and soup.

  22. #47
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    7,329

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    Quote Originally Posted by Addicting View Post
    I wanted to revive this for this upcoming years hunt for those that are not tracking how good of an idea this is and for a little help.

    Has anyone done fish and rice? I have a bunch of frozen cod fillets to use and tried it tonight. It basically turned into about half the size and equal amount of liquid was displaced. In order to use this liquid for rice can I put Parboiled rice in with it for the frozen to hot 10 min boil and not have mush? Or am I better off just packing minute rice and making it separate so I can control the texture?
    With rice, it pretty much has to be an exact amount of water, so trying to figure out what you'd have from frozen fish, you'd be kinda SOL. I'd pack in some cornmeal if you have other seasonings, or some pre-fabbed fish meal and fry it up in some oil and cook your rice seperately. Thaw your fish out on some paper towels to get the liquid out of it so it doesn't splatter in the oil Oil doesn't have to be kept cold and neither does fish seasoning.
    Last edited by JohnCushman; 09-22-2017 at 07:21 PM.
    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

    CWEH...Colorado's Worst Elk Hunter 2007-2016 (but I'm still damned sexy)

  23. #48
    Join Date
    Aug 2016
    Location
    Bitterroot Valley, MT
    Posts
    873

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    I've found casseroles work really well. Don't care if they don't look pretty or stay together. Freeze the pan and then cut into portions and vacuum seal. Do 4 or 5, get 8 portions and you have plenty for several trips.
    "There are no words that can tell the hidden spirit of the wilderness, that can reveal its mystery, its melancholy, and its charm." ~TR

    "He was a mighty hunter before the Lord." ~Genesis 10:9

  24. #49

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    I grilled up 40 polish sausages, 24 chicken breasts, 20 angus burgers, 24 sirloins and about 30 pork chops in 1 evening. Then my wife decided how many to put in each bag for 1 person and sealed them with the food saver. I put them all in a Coleman cooler in the freezer for a week.
    Then I taped the cooler and took it with me to Alaska as 1 of my checked bags. I bought a small chest freezer for my cabin site, yes, I have power, and put the meat in the freezer. Every morning we picked what we wanted for dinner and got it out. Every evening we boiled the thawed meat for dinner. It was great! Most nights we added some kind of potato burned on the fire and either canned corn or beans. A little bread and butter to taste as well.
    I see a lot of this in my future. But I do need to venture out of my comfort zone a bit.
    Nick Clegg Sr.

    Dad
    Husband
    Hunter
    usually in that order
    http://nixoutdoorpursuits.blogspot.com/

  25. #50

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    Just finished up all my cooking, going to vacuum seal n freeze tomorrow at the firehouse. Did pinto beans w bacon n smoked ham hocks, chicken and dumplings, stew, chili. Flying to Great Falls n then headed up to 422 on Wednesday, hopefully still be bugling some when I get there, staying for a couple weeks.

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