MSR Backcountry Cafe: Bacon and Beyond

Story By Laurel Miller Bacon makes everything better. This is hardly news. What causes some confusion, however, is how best to pack your meaty treats into the backcountry. Food safety, while perhaps not of highest concern to those of us who live the dirtbag lifestyle, is still important. Raw or cured/aged/preserved protein products such as meat, poultry, dairy, and eggs can cause serious food-borne illness, so choosing the right products and packing them properly is key before heading out on an adventure. I spoke with David Katz, chef, salumi-maker, and owner of Napa’s Salumeria Sub Rosa, about what safety precautions hikers should follow when taking cured meat products on the trail. Despite the fact that frontiersmen have been packing bacon for centuries, “If it’s not a shelf-stable product, unlike most…

Read More

MSR Backcountry Cafe: Steeped Coffee

Steeped coffee tastes great and is easy to make in the backcountry. The equipment is among the lightest and most compact available, and the finished brew is a step above any of the instant coffees. In fact, many coffee aficionados believe this method produces one of the richest cups you can make. The key to success is choosing a good coffee and following the steps carefully. The Coffee: You’ll need about one ounce of coffee per finished cup. It should be ground at a coarse to medium setting and stored in an air-tight container. Look for a coffee from Kenya, Guatemala or El Salvador. Any coffee will make a decent cup, but these tend to be the best. The Water: Use clear, filtered water from a stream or lake. The…

Read More

MSR Backcountry Cafe: Lightweight Trail Spaghetti

Have you ever tried dehydrating food yourself for backcountry meals? In this episode of  CampCookingTV, Christine and Tim Conners show you an easy and lightweight recipe for Spaghetti that’s great for hiking and backpacking. Try it on your next trip! For hundreds of mouth-watering camp recipes be sure to  check out Tim and Christine Conners’ bestselling series of books. You can find more information and purchase books, on their website, http://www.lipsmackincampin.com.

Read More

MSR Backcountry Cafe: Green Curry

Photos and Story By  Lindsey Kunz This dish is a welcomed alternative to freeze-dried meals and competes with freeze dried packages for weight savings and cook time, thanks to the powdered coconut milk. And I’ve yet to find someone who doesn’t love this dish, both for its taste and for the ease of making it vegan and gluten free. One pot is all you need. Servings: 2 Ingredients 2 bundles thin rice vermicelli noodles (a package of 8 can be purchased at an Asian food market for just over a buck, or you can find in the international section of your grocery store)

Read More

MSR Backcountry Cafe: Recipe for Chunky Pesto Tortellini

Photos and Story by Lindsey Kunz This delectable pasta dish is guaranteed to make your friends and fellow campers drool! It’s a rich backcountry recovery meal, well suited to keep you fueled for another epic day in the mountains, be it ski touring, mountaineering, or alpine climbing. One pot is all you need. Servings: 2, plus leftovers for second dinner or next-day’s lunch

Read More

MSR Backcountry Café: French Press Coffee

A French press can produce rich, strong coffee that will supercharge your day in the backcountry. Collapsible presses allow you to use your cooking pot for a brewing vessel, saving weight and space in your pack. Best of all, good French press coffee is simple: get the grind and water temperature correct and you’re likely to have a great cup, or three. The Coffee: You’ll need about one ounce of coffee per finished cup. It should be course-ground and stored in an air-tight container. With French Press coffee, an even grind is important – use a burr grinder rather than the blade type. Normal drip coffee will work if you can’t find the proper grind; our presses are designed to work with generic drip grounds too. The Water: Backcountry water…

Read More