My current plan calls for a lot of trail mix, jerky, and Clif bars to eat during breaks while hiking. I am afraid that I am going to get tired of this menu during the 20 days that I am on the trail.
Any ideas for additions to my menu?
Thanks.
Crimson
Crimson
Variety of flavors. Last year Vons carried a hard jack cheese, maybe it was smoked? It lasted and was wonderful! I paired it with summer sausage. Fruit leathers, because sometimes I like something fruity. Carry a few hallowe’en size candy bars - space them out and they can be real treats. Wander through the grocery aisles and just grab whatever snacks you tend to crave - eat the bulkier ones early on. Cheese is always a treat for me though - harder cheeses last longer. Parmasan can become strangely addictive.
tumblina
I'll second all of tumbalinas recommendations.
I've had great success with vac-pacing small sausages of many kinds (anything well cured or smoked, in one serving amounts) along with hard cheeses (aged gouda is fantastic) and some well cured hams (country (salt) ham and procuitto are perfect.) These are all foods originally meant to last at normal temps, and by vac-pacing them in regular quart freezer bags you can really extend their self life without too much extra package weight (and they don't smell either.) You can also do this with really good moist jerky and keep it fresh. It rather extends your protein possibilities outside of meals and satisfies the craving for something you can sink your teeth into besides noodles.
I also usually carry so pure chocolate with me (DelRay 72% chocolate "discos" are my favorite) as its sometimes nice for a quick boost.
Strategic
The grocery store as mentioned. You will probably get to the point you hate Cliff bars sadly.
Potato chips, and other yummy bad for you snacks are a good addition to add in. Potato chips especially as they are so high in potassium.
Candy bars.
Dried hummus and crackers.
Candy to add to your trail mix.
Granola bars.
Cookies.
Also, if you do take a lot of bars, buy different brands and styles as well to break it up.
sarbar
Sarah,
What do you do for hummus? All the commercial mixes I’ve tried taste like wallpaper paste even with lemon juice and olive oil packets thrown in. Problem is, I’m having a devil of a time figuring out how to dry this on my own. I have good hummus recipes, but how do you dry the tahini? It just seems too fatty to dry properly, and I don’t know of a good substitute sesame paste that might dry better. Any ideas would be very welcome.
Strategic