Does anyone have any top tips for backpacking food? As a general guide, I'm thinking that ideally it should be:
* Low carb
* High calorie, low weight, low volume
* Not messy
* Able to survive warm temperatures for 2-3 days
* Not need much, if any, cooking
So far, I've been packing:
Savoury:
* Peperami (Aldi's version). I'm really going off this. Never really liked it in the first place.
* Cheese, but not now the weather has warmed up.
* Mini sweet peppers. Seem to last a while out of the fridge, and go well with peperami and cheese so it's nice to have them even though they aren't high calorie.
Sweet / snacks:
* Home made trail mix: mainly nuts, a bit of salt, some low-carb dark chocolate broken up, and sometimes a small number of raisins for sweetness.
* Aldi's sea salt and dark chocolate peanut bars.
* Aldi's honey roast peanuts (lowest carb I've found).
I don't normally pack, but am considering:
* Making my own 'pemmican' - not sure of the best ingredients to ensure it doesn't go off in hot weather. I gather it must be tallow rather than dripping for the fat, for example. Has anyone made this?
* Taking some eggs and a bigger stove, so I can have scrambled eggs. Eggs last a while out of the fridge. Not sure I like the thought of handling raw egg while in a backpacking situation though?
* Low carb bread like LivLife with some sort of filling which doesn't go off in the heat. Cheese sandwiches were okay when it's cold but not when it's hot.
* Ready-made 'tuna snacks' - @archersuz has suggested Princes tuna filler - Mexican flavour. It's low calorie unfortunately but also low carb so I'll be getting some - like eggs, it should add some nice variety so worth carrying the weight.
I haven't been doing any cooking recently - just boiling water for tea on a tiny alcohol stove. But I'm tempted to take a bigger stove for the scrambled eggs, so anything that would go well with scrambled eggs would be great.
Any top-tips would be gratefully received, both what to take and how you prepare it. Thanks
* Low carb
* High calorie, low weight, low volume
* Not messy
* Able to survive warm temperatures for 2-3 days
* Not need much, if any, cooking
So far, I've been packing:
Savoury:
* Peperami (Aldi's version). I'm really going off this. Never really liked it in the first place.
* Cheese, but not now the weather has warmed up.
* Mini sweet peppers. Seem to last a while out of the fridge, and go well with peperami and cheese so it's nice to have them even though they aren't high calorie.
Sweet / snacks:
* Home made trail mix: mainly nuts, a bit of salt, some low-carb dark chocolate broken up, and sometimes a small number of raisins for sweetness.
* Aldi's sea salt and dark chocolate peanut bars.
* Aldi's honey roast peanuts (lowest carb I've found).
I don't normally pack, but am considering:
* Making my own 'pemmican' - not sure of the best ingredients to ensure it doesn't go off in hot weather. I gather it must be tallow rather than dripping for the fat, for example. Has anyone made this?
* Taking some eggs and a bigger stove, so I can have scrambled eggs. Eggs last a while out of the fridge. Not sure I like the thought of handling raw egg while in a backpacking situation though?
* Low carb bread like LivLife with some sort of filling which doesn't go off in the heat. Cheese sandwiches were okay when it's cold but not when it's hot.
* Ready-made 'tuna snacks' - @archersuz has suggested Princes tuna filler - Mexican flavour. It's low calorie unfortunately but also low carb so I'll be getting some - like eggs, it should add some nice variety so worth carrying the weight.
I haven't been doing any cooking recently - just boiling water for tea on a tiny alcohol stove. But I'm tempted to take a bigger stove for the scrambled eggs, so anything that would go well with scrambled eggs would be great.
Any top-tips would be gratefully received, both what to take and how you prepare it. Thanks