Just back from 2 weeks backpacking in the Sawtooth Mountains, and wanted to thank those who helped with tips on dehydrating egged grub. The food was a huge success, and I believe I won't be buying the pre-packaged freeze-dried food anymore.[p]The Jerked Jerky was awesome, and held up well without dehydrating. The brisket I cooked and dehydrated for the chili was incredible. An 8 pound brisket weighed under a pound after 18 hours in the egg, and 7 hours in the dehydrator (sliced up). It rehydrated quickly in the wilderness, and made a great pot of chili, along with the egg-smoked peppers and onions (also dehydrated). [p]The dijon-bourbon salmon (Gretl rules) was also awesome. It took 12 hours to dehydrate (lots of oil in it) but rehydrated in 90 minutes, and made a KILLER Salmon fetuccini. [p]All the great food combined with cobalt blue skies, trout filled lakes, peace and quiet, and jagged peaks sure makes it tough to come back to the DC area! A smokin egg will fix that though.[p]Thanks again everyone.