I've found, through some anecdotal evidence, that a hearty breakfast is the fastest way to get sleepy friends out of their tents on a brisk morning. Especially when that morning is during the first cold backpacking trip of the season. It's cold, your body aches, and you are so cozy in your sleeping bag - why on earth would you want to get up for some mediocre instant oatmeal and pack up camp? Just fifteen more minutes...

That is, until you smell the fresh sausage cooking. 

For short trips, or for the first morning on a longer trip, you can have fresh meat on a backpacking trip. We've discussed this before (see Bistec de Palomillo) and the same principle applies. 
You can take meat, uncooked, into the backcountry if you:

1. Are confident that you can keep the meat temperature out of the danger zone
2. Can secure the attractive foodstuffs from wildlife
3. Can sanitize or isolate items (and hands) which contact raw meat

For our short trips (two-day) we will plan to bring meat for the first dinner if it is a long first day and the first breakfast, to encourage people to wake up cheerfully. For fresh biscuits and gravy, we bring store-bought biscuits from the bakery or make our own the day before the trip. We bring one small log of publix lean breakfast sausage (any brand or tube will do) and freeze it solid in the coldest part of our freezer for at least a week to ensure it is absolutely frozen to the core. When you get on the trail, keep the sausage double zip-top bagged in an insulated soft-cooler. In our part of the world, Central Florida, it will still be slightly frozen by breakfast time! 

Note: You do not want the meat to warm up prior to cooking. It should still be slightly frozen when you start to cook it. Or in other words, enough of the meat needs to still be frozen enough to keep the meat's temperature out of the "danger zone". 

Feeds six, I recommend trying this prior to getting on the trail and adjust the recipe accordingly to your group so as to avoid bringing too much food.
Ingredients:

• 1 tube of raw, lean, ground breakfast sausage.
  • Pre-freeze for at least a week in the coldest part of your freezer, or purchase commercially frozen breakfast sausage. 
• 1/3 cup flour, all-purpose or unbleached all purpose work fine
• 2/3 cup dry or instant-milk powder
• 16 oz of fresh potable water or treated, filtered water
  
• Pre-made biscuits. You can use your local bakery's southern-style biscuits if available or simply pre-cook some biscuits. Allow to cool fully, wrap lightly in paper towels and seal in a zip-top bag.
  
• salt and black pepper, or other spices, to taste. I recommend at least a heaping teaspoon of black pepper for this type of gravy.

Directions:

1. Using fresh, potable water or treated, filtered water, mix in the instant milk and shake well. We use a nalgene for this. Allow to sit in a cool place until the sausage is done.
2. Brown sausage in a large skillet over campfire or camp stove. If using a camp stove, I recommend whatever setting you would normally use for "medium high", turned down to "medium" after the sausage has warmed through.
3. While the sausage cooks through, you can pre-warm the biscuits by placing them near the campfire, if you have one or if you desire to. We usually just crumble the biscuits up and smother in hot gravy, so we do not go through the effort of prewarming the biscuits. 
   
4. After the sausage is thoroughly cooked (well done, only! Remember? It hasn't been properly refrigerated for some time)  add the flour to the sausage and rendered fat. Stir well. The flour should coat the sausage and start to cook slightly. 
5. Allow the flour coated sausage to cook for a few minutes over medium heat. You're just trying to cook the raw flavor out of the flour, no need for it to brown. 
6. After a couple of minutes, slowly add 2/3 of the reconstituted milk to the pan while stirring well. Having a friend pour the milk while you stir is helpful.
   
7. At this time, you can add the rest of the milk if you like a thinner gravy or allow it to thicken as is for a thicker paste-like gravy. Sometimes, depending on the flour, the humidity, and fat content of the sausage, you may need to add additional potable water to thin the gravy. This is fine and will not alter the flavor much. Add it a 1/4 cup at a time, stirring to incorporate prior to adding more. 
8. When the gravy is the consistency you like, add black pepper and taste. We never add salt, but tend to prefer low-sodium food. Taste it! If you think it needs some salt, go for it. :) Other popular spices to add are garlic powder, onion powder, cayenne pepper, etc. 
9. Scoop sausage gravy over the biscuits and enjoy! 

Did you enjoy this recipe? Please consider leaving a comment or sharing the image above on Pinterest or your social media of choice to spread the word. Thank you!

If you're an outdoorsy type of person and live in Florida or Georgia, there's a good chance you've heard of Cumberland Island National Seashore. One of the largest undeveloped barrier islands on the Atlantic Coast, Cumberland Island is an oak covered paradise only 45 minutes off the coast of Georgia via ferry. 

We've been trying to get to Cumberland Island for probably ten years now? I'm not sure. I had been dreaming of visiting ever since our high school biology teacher assigned a project on coastal ecosystems. I finally got around to editing the photos I took during our trip (in November, yikes!) and let me assure you, it lives up to all of the daydreaming.  

The island is covered in wind-worn oaks, spacious pine stands, salt marshes, and coastal scrub ecosystems. The island's 50-miles of trails are well maintained and campsites are intimate with vegetation cover and primitive benches. You aren't allowed to have campfires in the wilderness camp sites so if your camping experience requires s'mores, stay at the Sea Camp or Stafford Beach campgrounds. You can learn more about the camping arrangements at this website. NOTE: All camping requires a permit and some campsites are first-come first serve.
​
There is non-potable water available in the wilderness area from a sulfur well; so, make sure you bring some Gatorade if you are sensitive to the flavor. 

We stayed at the Hickory Hill wilderness campsite and had plenty of room for three large tents (4 person) and three small tents (2 person). Hickory Hill is a nice and easy 5.5 mile hike from the ferry drop off so you'll have time to explore once arriving at camp. It rained for most of our trip, but like all Florida hikers we relished in the cooler temperatures and misty ambiance. I'll take drizzly and cool over hot and muggy ANY DAY. The cold weather inspired one of the best backpacking meals of my life thus far ... fresh from scratch Fettuccine Carbonara with peas and bacon. To die for. Recipe post coming soon! 

If you get the chance, I highly recommend a weekend at Cumberland Island National Seashore. As the second National Park System trip I've done where you must take a ferry, I can personally recommend this style of camping for a relaxing and more secluded wilderness experience close to civilization. Have fun and get outdoors! 

River camping is a fantastic activity that combines the best of car camping with the best of backpacking. It allows you to retreat into a remote area, like when backpacking, but bring some of your favorite creature comforts along, like with car camping. 

Keep the following tips in mind when planning a river trip and you’ll be happy as a clam.

Notice, I didn’t say “may get wet!” Consider every piece of gear in your canoe or kayak as an object that will be subjected to splashing, small leaks, and even rain. Prepare as needed, and you’ll be a much happier camper, especially in the winter! To make all your gear water resistant, purchase large drybags and use those to pack everything from clothing to sleeping bags, cooking equipment to the tent, and even firewood. Firewood can be double bagged in durable garbage bags and in most cases, should stay dry. 
Pro Tip: Bring at least one ‘chemical’ log for each evening fire you plan on having. The chemical logs burn hot enough to help light damp firewood but not hot enough for soaked firewood.  

Whenever we canoe camp, we prefer to camp on sandbars and other open areas along the edge of the river where it is possible to drag your vessel up onto shore and tie off. Hauling all your gear out of the boats every night to set up camp and back in the morning to pack up gets old, FAST. With that in mind, keep in mind that sandbars are not static things. Sandbars and related camp areas may move, change, be flooded, or even disappear depending on recent river conditions. 
If canoeing in an area where you can talk to a land manager, call them and ask about camping conditions. There may be established camps, like on the Suwannee River, that you can rely on as a backup plan. If not, keep an eye on the time as you paddle. If it is getting late in the day, settle for the best site you can find with enough time to set up camp before nightfall. 

When river camping, especially in cooler weather, you shouldn’t have to resort to dehydrated food. Bring a camp stove, some pots and pans, even a dutch oven, and bring great food to feast on. Remember, this is slightly less convenient than car camping. With a gas stove and a fire, you can make a large variety of food that will keep any camper happy. I recommend some simple recipes to start, but remember to keep all meat colder than 40 degrees: 

1. Chili with beans, fresh veggies and ground beef or pork
2. Steak and veggies cooked on a cast iron skillet
3. Fajitas with fresh peppers, onions, beans and sour cream

Nothing makes for grumpy campers faster than being cold, wet, and hungry. Cook real food. Trust us, these recipes are perfect for your hungry friends and family.http://amzn.to/20PBhOf
Pro Tip: If you’re of age and interested in happy hour, we always plan light hor d'oeuvres and a cocktail to keep our canoe-mates full and happy while we set up camp and cook. Bring some durable containers that are made of plastic - not glass! The last thing you want in a wet canoe is broken glass. I recommend this metal bottle and this plastic flask; they are great for pre-mixed cocktails or for bringing wine/ingredients.

I hope you have a great time canoe camping and enjoy the perks of getting outdoors with a little bit of luxury. If you have any questions, please let me know and I'll be glad to help! Happy camping!

Close your eyes. Imagine your stereotypical backpacking trip. You've hiked all day. If you're in Florida during the summer, you're bug bitten and hot in the face. You're probably near water and you're probably tired. Meal time. What's for dinner?
If a dehydrated, one-pot meal came to mind, you've probably done this before. Now, what if I told you that we can change that? Imagine instead, same scenario, you come into camp eagerly anticipating from-scratch linguine alfredo carbonara and cocktail hour with sliced salami and location-themed cocktails. All of a sudden, eating dinner goes from a chore to an activity among friends.

We gave up the dehydrated style of backpacking in 2005. I took a backpacking class during my time at UF mostly for kicks but also because I needed a one-credit class to round out my semester enrollment. Every student had to plan a two-night backpacking trek for at least three friends. Additionally, there were three percentage points of extra-credit on the table for the backpacking trip which planned and executed the best menu. Challenge accepted!
By this time, I had been on more backpacking trips than I could count and hiked Philmont Scout Ranch twice (100+ mile treks). Feeling that we should take things up a notch to keep it interesting, we decided to remake one of our favorite meals - Bistec de Palomilla with yellow rice. The recipe, a great first foray into fresh food while backpacking, is at the end of this article.

To make real food while camping, there are a few things you need to do and know. 

1. Choose and pack your protein carefully; it must be able to safely hold up un-refrigerated.
2. Pack as light as possible. Fresh ingredients are much heavier and bulkier than dehydrated beef stroganoff and a bottle of tums.
3. Know your route. Backpacking in with fresh food usually means you'll carry less water to make up for the extra weight; you'll need access to water to stay hydrated.
4. Try the recipe at home first. Practice making the recipe on only your camping gear and with only the spices and tools you'll carry with you. 
5. Know your party's food allergies and dislikes. Hungry campers are cranky at best, weak, famished, and unsafe at worst.

Ingredients: (serves four)

• Thin-cut sirloin steak or similar cut, enough for four people
  
• White onion, one medium sized
• Cilantro, one bunch
• Persian limes, 2-6 depending on your groups' tastes
• White vinegar, at least 1/2 cup
• Pre-seasoned yellow rice package (we use the Publix brand; it's reliable and delicious)
• Gallon sized zip-top bags

Recipe:

1. Finely chop the cilantro leaves and white onion. Cut limes for squeezing.
2. Cover steaks with chopped onion and cilantro and roll almost tightly, individually. Place the steak roll-ups in a gallon sized bag.
3. Squeeze limes and pour equal parts lime juice and white vinegar over steaks. You'll want enough liquid to almost cover the steaks and toppings. 
4. Seal zip top bags, removing all air possible, and then double bag. Place bag in freezer at least 24 hours prior to leaving on your camping trip. 
5. Prepare yellow rice as package instructs, or prepare your own recipe from scratch. Place four servings of rice in a gallon zip-top bag and freeze.  
6. Make the rice when you get to camp; it tastes better fresh. Remember to take a pot big enough for cooking rice and a stove that can simmer. We use the MSR dragonfly backpacking stove and adore it's ability to simmer OR sear. 
   ALTERNATIVE: Prepare yellow rice as package instructs, or prepare your own recipe from scratch. Place four servings of rice in a gallon zip-top bag and freeze. 
   
   

Before leaving on your trip, place all ingredients in an insulated lunch bag or small soft cooler. The steaks will stay frozen most of the next day, even in the dead heat of summer in Florida, if packed well in your backpack. 

When you get to camp, fire up your camp stove or a campfire to cook your rice and then, 'cook' the steaks. Remember, the meat is cooked already, all you have to do is heat it up! You'll want to cook each steak for a few minutes over high heat; until it is texturally like a steak cooked to medium. Try not to overcook it, err on the side of medium-rare as opposed to medium-well; these acid-soaked thin sirloins will turn to shoe leather if over-done! When the steaks are done, remove them and throw your probably thawed yellow rice in the pan with the steak juices. Heat until warm throughout and dish out to your hungry campers!

Keeping the meat safe, while un-refrigerated, is a top priority but always a gamble. This recipe keeps the meat as cold as possible for as long as possible and as a contingency plan, soaks the meat in a high-acid environment. This high-acid environment essentially "cooks" the meat while providing inhospitable conditions for food-borne pathogens; the same process which is at work in any ceviche dish. 

Please note: We are not trained chefs or medical professionals. We are not responsible for any illness or other unfortunate event that may occur if you choose to make this meal on a backpacking, or other camping, trip. We have made this meal several times with no ill effect and are sharing our recipe to enrich others' experiences. If you have any questions or comments, please leave them below. My blog post, comments, and responses are never intended as medical advice. 
Our MSR Dragonfly stove was purchased over ten years ago with no compensation for my opinion. However, in the interest of full disclosure, I may earn a small commission if you purchase items through the link provided here. There is no increase in cost, to you or anyone else, associated with these links. 

Getting to Fort Jefferson requires a little bit of pre-planning because it is located 70 miles west of Key West, FL; it is not an easy place to venture! Most people travel to the National Park via high-speed ferries operated by a vendor contracted by the National Park Service for $170 per adult but you can also take a personal vessel or a sea plane charter. You'll want to arrive in Key West the night before because you need to check in for the ferry at 7:00AM for a 7:30 departure. I recommend checking the major events happening in Key West prior to scheduling your adventure ... or else you may accidentally book your family trip the final weekend of Fantasy Fest. It was a life experience for sure, but wow. That's all I have to say about that. 

I'm preparing for my week at Philmont Scout Ranch this week and having been out of the backcountry for at least a year, realized I needed a lot of new gear. I'm not hiking a trek like most visiting Philmont this summer, but I will be at in the backcountry for seven nights. 

I haven't packed into mountain terrain in almost six years and completely forgot how quickly the temperatures will drop when the sun drops below the mountains. 
Thankfully, a colleague volunteered with the same program a few weeks ago and reminded me how used to the warm weather we are in Florida. Let's just say, I am not prepared for the 40F nights I'll see in New Mexico. 
Items that needed replacing included: 

• tired rain gear
• dry-rotted dry bags
• fleece sweater I donated last year
• hiking shorts that are both comfortable and scout camp appropriate (no yoga pants or running shorts here!)
• a pack cover 
• pack/duffle converter for the plane

I needed additional hiking socks, batteries, a multi-tool, and another water bottle. It all added up very quickly. The silver lining of this story is: I am really looking forward to nicer gear than I could afford in college, from respected companies who stand by their products.
When I return from the trip, I'll review the products purchased as well as summarize the trip and what I learned from it. I am beyond thrilled to return to Philmont Scout Ranch. The fact that I can go back to one of the most beautiful places I've ever visited and teach? I cannot express in words how thankful I am.