Ahh… the hike is done for the day, that pass has been climbed, the tent’s set up, thermarests unrolled and sleeping bags fluffed up, now time for a little supper. Chicken curry ‘n rice is on the menu. First day out, you’re still on fresh meat and veggies, licking your lips as you pull out the pre-cooked chicken, juicy red peppers, chopped red onion, sliced zucchini and – wait a minute – where’s the rice?

Pack in a hurry, eat riceless curry! Or nut-free porridge, or spiceless lentil stew. While you’re not likely to starve, the anticipation of a satisfying meal is often the kicker that helps you climb those last few hundred metres to your campsite. And when it doesn’t come through, watch out!

I’ve got to admit that my husband has a much better meal planning system than my ad hoc (what do you mean there’s no brown sugar for the cinnamon buns?) attempts. He starts with a day by day, meal by meal (breakfast, lunch, dinner, snacks, drinks) list.

From this master meal schedule, he methodically starts at day one, meal one and writes a list of all the necessary ingredients. Beside each ingredient he writes (H) if we have the stuff at home and (B) if we need to buy it from the store. So as not to overpack, he adds amounts beside the ingredient (one red pepper, three bagels, 75 grams of salami). As the ingredients are added to the food bag, they are then checked off the list.

If the food keeps better longer by being frozen first (eg. pre-cooked chicken, salami), it’s all added to one bag and placed in the freezer. Likewise, fridge items are added to a single bag and then a note is written on the master backpacking gear list – fridge bag, freezer bag. These are checked off only when added to the backpack. It’s simple and it works.

As to what to pack, that’s up to you, but I thought I’d throw in an easy recipe for one of our favourite backpacking snacks (or lunch items) – Beef Jerky.

Take 8-9 pieces of rouladen (thinly sliced flank steak), cut into about 2 inch strips. Place meat in a sealable plastic bag. In separate measuring cup, take two packages dry onion soup mix, add 3/4 cup water, add 10 - 20 drops of liquid smoke, add 1-2 tsp of Montreal (or any peppery) steak spice and 1-2 tsp of powdered garlic. Mix and pour over rouladen slices. Zip the bag close and turn upside down.

Set bag in a bowl and refridgerate overnight, turning back upside down a few times to ensure liquid gets to all of the meat. In the morning, pour off excess liquid and gently squeeze each piece of meat through your fingers before placing on dehydrator rack. Dry for 5 to 7 hours (depending on thickness of rouladen).

Enjoy!