Jun132024
Food & Recipes

Last year, Mike and I went on a hunting expedition in Alaska. There were lots of bears, not many pillows, and the most beautiful scenery next to the Sierra Nevada you could imagine. (See some of our photos here.)

This kind of camping isn’t for everyone, but we know camping is a favorite pastime and thanks to our friends at Recreation.gov, we are told it’s #NationalCampingMonth! We’re excited to share our favorite camping tips and tricks, plus some from Recreation.gov and others, plus a killer checklist to share with you!

Then we’ll share five of our favorite camping recipes and life hacks to pre-plan, pre-package and prepare healthy outdoor meals for your outdoor adventure! Download our beautiful guidebook for some stunning camping photos and all the information below. We’ve linked all of the necessary documents you’ll need to prepare, pre-cook and pre-package for your next camping trip. We’re so excited to hear all about your summer outdoor adventure!

Carson Valley Meats Get Outside Camping Guide

Download our big beautiful Get Outside Camping Guide here!

6 Camping Tips and Tricks for a Memorable Outdoor Adventure

Camping is a fantastic way to connect with nature, unwind, and create lasting memories with family and friends. Whether you’re a seasoned camper or a newbie, these tips and tricks will help you make the most of your outdoor adventure.

1. Plan Ahead

  • Research your camping site and make reservations if needed.
  • Check the weather forecast and pack accordingly.
  • Create a checklist of essential items such as tents, sleeping bags, cooking gear, and first aid supplies.
  • Plan your menus and shop accordingly

2. Pack Smart

  • Use clear plastic bins to organize your gear and make it easy to find items.
  • Bring a cooler with ice packs to keep perishable foods fresh.
  • Pack lightweight, quick-dry clothing and sturdy footwear.

3. Set Up Your Campsite

  • Choose a flat, dry area for your tent, away from potential hazards like falling branches.
  • Use a ground tarp under your tent for extra insulation and protection from moisture.
  • Set up a designated cooking area and keep it clean to avoid attracting wildlife.

4. Fire Safety

  • Always check if campfires are allowed at your site and follow local regulations.
  • Use a fire ring or pit and keep a bucket of water and a shovel nearby.
  • Never leave a fire unattended and fully extinguish it before going to bed or leaving the site.

5. Stay Hydrated and Healthy

  • Bring plenty of water or a water filtration system if you’re near a natural water source.
  • Practice good hygiene by washing hands regularly and using hand sanitizer.
  • Pack a first aid kit with essentials like bandages, antiseptic wipes, and pain relievers.

6. Be Bear Aware

  • Keep your camp clean. Food, toothpaste, soda and juice should be stored away from tents.
  • Use food lockers, recycling and trash bins provided at campgrounds.
  • Keep your pets leased and secure their food between meals.
  • Secure food and garbage when away from camp.

Prepare, pre-cook and pre-package!

The perfect camping trip involves having what you need to survive (prescriptions, everyone!) and a few surprises to make it fun for your co-campers. This requires pre-planning and some work ahead of time.

Prepare:

No matter if you have a 36-foot motorhome or like to pitch a tent, simple is best. To make your life easier, make a checklist of all the things you’re going to need. We have our own list we use, it’s a well-folded, well-loved list that may fall apart in the next trip or two, so we scouted out some of the best downloadable lists we could find, and we love this one:

Love the Outdoors – Best one page list – you might need your reading glasses.

Shopping List:

You can’t have too many lists, so we created another one to help you with your shopping for our favorite camping recipes below! Download the PDF here.

From Carson Valley Meats

General Grocery

  • 8 taco shells or tortillas
  • 4 cans (15 oz each) diced or sliced potatoes (if not using fresh potatoes)
  • 3 cups shredded cheese
  • 1 bag chocolate chips (or any flavor you want)
  • 1 bag mini marshmallows
  • 1 box cake or sugar cones
  • Aluminum foil
  • Sauerkraut (optional)
  • Mustard (optional)
  • Sliced olives (optional)
  • Quart and gallon size resealable freezer bags
  • Resealable snack bags
  • Sharpie (for marking storage bags)

Produce

  • 5 bell peppers
  • 2 onions (or pre-packaged chopped onions)
  • 4 zucchinis
  • 5 tbsp olive oil
  • Lettuce (or pre-packaged shredded lettuce)
  • 8-9 red potatoes (if not using canned potatoes)

Seasonings

Pre-package

OK – so these checklists don’t even touch on what you’re making for hungry campers to eat. We are big fans of fresh, local meats and produce, but if you have the space and the way to keep it fresh, pre-packaged food is really helpful!

Enjoy things like pre-packaged salads, especially cabbage-based salads as they tend to last longer. Marshmallows, graham crackers and chocolate bars are a must, as is making sure each of your campers gets to claim their favorite snacks – one sweet and one salty.

Earlier we mentioned planning your meals and shopping accordingly. This is another great way to pre-package. Chop and prep ingredients and package them for transport before you leave, so you can spend more time with the family, and less time in the “kitchen.”

Here’s another list for you – it’s all about pre-cooking and pre-packaging your food for our recipes! Each recipe contains this information specific to that recipe, but if you want to prep it all, here’s how:

Basic Prep:

Get out four gallon-sized resealable freezer bags. Mark them: Campfire Beef Tacos, Campfire Ground Beef Breakfast Skillet with Canned Potatoes, Foil Packet Chicken and Veggies and Campfire Bratwurst and Veggie Foil Packets. You’ll drop your prepared ingredients into these bags to keep everything organized and easy to grab when you want to make a meal. Get four more bags so you can double-bag each recipe. Download the recipe print-out here. Cut the recipes out and place them in the outer bag so you have it handy in front of you when you’re prepping AND when you get to the campsite! If you are using reuseable airtight containers, consider putting the recipe in either a resealable snackbag or a beeswax wrap inside the container.

Ground beef:

  1. Cook the ground beef until browned, then drain any excess fat. Separate into two skillets. In one skillet, add taco seasoning and the water, simmer until thickened. In the second skillet, season with salt and pepper if not using Heart Rock Herb and Spice Co. All Purpose Salt Free Seasoning. We like this one for its rich, savory taste and reduced sodium!)
  2. Allow beef in both skillets to cool for 5 minutes.
  3. Spread cooled beef on a foil lined cookie sheet, breaking up any chunks to spread it evenly over the pan.
  4. Freeze for an hour, stirring once.
  5. Divide into resealable freezer bags or air-tight containers. Drop them in the appropriate freezer bags – Campfire Beef Tacos and Campfire Ground Beef Breakfast Skillet with Canned Potatoes.

Chicken:

  1. Raw chicken should not be removed from the packaging unless you’re going to cook it in one or two days. We suggest storing your chicken breasts in their original packaging, sealed inside a resealable freezer bag to prevent any drips or leaks and keep it with the Foil Packet Chicken and Veggies bag.

Produce:

  1. Bell Peppers: Slice four of the bell peppers and store them in two resealable freezer bags. Drop one “Foil Packet Chicken and Veggies,” and one into “Campfire Bratwurst and Veggie Foil Packets.” Dice the fifth pepper, bag it and drop it into the “Campfire Ground Beef Breakfast Skillet with Canned Potatoes” bag.
  2. Onions: Dice one onion, store in a quart resealable freezer bag and drop it in the “Campfire Ground Beef Breakfast Skillet with Canned Potatoes” bag. Slice the other onion and store in a quart sized resealable freezer bag. Drop this one in the Campfire Bratwurst and Veggie Foil Packets. If using pre-diced onions, split them into two-quart bags and distribute as above.
  3. Zucchini: Slice all four zucchinis. Store in two quart-size bags lined with paper towels, drop one into the Campfire Bratwurst and Veggie Foil Packets bag and the other into the Foil Packet Chicken and Veggies.

Cheese:

  1. Measure out two cups of shredded cheese, place it in a quart-size bag, drop it in the Campfire Beef Tacos bag. Measure out one more cup of shredded cheese, store it in a quart-size bag and drop it in the Campfire Ground Beef Breakfast Skillet with Canned Potatoes bag.

Seasonings:

  1. Measure seasonings for each recipe and place in airtight containers, or resealable snack bags. Drop them into the appropriate gallon bag.

Recipes:

Download the recipes here, if you didn’t do it above. Cut them apart with scissors and place them in the outer bag so you’ll have it at the campsite.

Life is short – eat dessert first

While we’re talking about s’mores – because really, a camping trip is nothing without them – here’s a fun recipe from the folks at recreation.gov. We’re thinking one step ahead, to pre-package these babies in airtight containers to keep them from breaking.

Ice-cream Cone S’mores

Ingredients:

  • 1 bag chocolate chips (or any flavor you want)
  • 1 bag mini marshmallows
  • 1 box cake or sugar cones
  • Aluminum foil

At Home:

  1. Put about 1 tsp of chocolate chips at the bottom of the cone
  2. Add a layer of mini marshmallows on top of the chocolate chips
  3. Keep layering until you get to the top of the cone
  4. Wrap the cone in foil. Store in an airtight container.

At the campsite:

Heat foil-wrapped cone over fire until chocolate and marshmallows are melted, about 3-5 minutes

Pre-Cook (and pre-package!)

Camping is a fantastic way to connect with nature, unwind, and create lasting memories with family and friends. Whether you’re a seasoned camper or a newbie, these tips and tricks will help you make the most of your time outdoors.

Cooking delicious meals while camping doesn’t have to be complicated. Here are some easy recipes featuring ground beef, chicken, and pork that are perfect for your next camping trip.

Campfire Beef Tacos

Ingredients:

Instructions:

At home:
  1. Cook the ground beef until browned, then drain any excess fat. Add taco seasoning and the water, simmer until thickened.
  2. Allow beef to cool for 5 minutes.
  3. Spread cooled beef on a foil lined cookie sheet, breaking up any chunks to spread it evenly over the pan.
  4. Freeze for an hour, stirring once. Divide into resealable freezer bags or air-tight containers.
Prep and store toppings:
  1. Shred your favorite cheese – we like cheddar or Spicy Monterey Jack if you like some extra heat. Place in a resealable freezer back, removing as much air as possible before sealing. You can also purchase shredded cheese and not worry about it!
  2. Pre-chop lettuce and wrap it in a paper towel before placing it in a resealable freezer bag. (or pick it up at the grocery store!)
  3. Chop onions and store in an airtight container or resealable freezer bag.
  4. Buy sliced olives in a can – I have a great olive slicer, but seriously, buy them in the can.
At the campsite:
  1. Heat a skillet over the campfire or portable stove. Reheat the taco beef with a little water.
  2. Warm the taco shells or tortillas over the fire.
  3. Assemble tacos with beef and desired toppings.

2. Foil Packet Chicken and Veggies

Ingredients:

Instructions:

At home:
  1. Raw chicken should not be removed from the packaging unless you’re going to cook it in one or two days. We suggest storing your chicken breasts in their original packaging, sealed inside a resealable freezer bag to prevent any drips or leaks.
Prep and store vegetables:
  1. Slice bell peppers and place them in an air-tight container.
  2. Sliced onions may be purchased at the grocery store or slice them and place them in a separate air-tight container.
  3. Slice the zucchini and place it in an air-tight container or resealable freezer bag lined with a paper towel.

At the campsite:

  1. Lay out four large pieces of aluminum foil.
  2. Divide chicken and veggies evenly among the foil pieces.
  3. Drizzle with olive oil and season with salt, pepper, and seasoning blend.
  4. Fold the foil into packets, sealing the edges tightly.
  5. Cook over the campfire or on a grill for 20-25 minutes, or until chicken is fully cooked.

3. Campfire Ground Beef Breakfast Skillet with Canned Potatoes

Ingredients:

·        *Use 4-5 red potatoes sliced thinly if not using canned potatoes
At home:
  1. Cook the ground beef until browned, then drain any excess fat.
  2. Allow beef to cool for 5 minutes.
  3. Spread cooled beef on a foil lined cookie sheet, breaking up any chunks to spread it evenly over the pan.
  4. Freeze for an hour, stirring once. Divide into a resealable freezer bag or air-tight container.
Prep and store vegetables and cheese:
  1. Slice bell peppers and place them in an air-tight container.
  2. Diced onions may be purchased at the grocery store or slice them and place them in a separate air-tight container.
  3. Shred your favorite cheese – we like cheddar or Spicy Monterey Jack if you like some extra heat. Place in a resealable freezer back, removing as much air as possible before sealing. You can also purchase shredded cheese and not worry about it!

How to store eggs on a camping trip

The internet is full of “hacks” for egg storage on camping trips. Our favorite is to keep eggs in their cardboard container cut to hold six eggs and store them in a plastic container as the cardboard sometimes gets soggy. Pack as many of these as you need!

Another hack we’ve seen is to crack eggs into a resealable bottle, like a mason jar or plastic creamer container. Some people freeze the cracked eggs in their containers to make them last longer. We’ve never tried this and can’t vouch for its safety, but if you try it, we suggest you cook those eggs the first morning out!

At the campsite:

  1. Heat a large skillet over the campfire or portable stove. Add the olive oil to the skillet.
  2. Add the drained canned potatoes to the skillet. Since they are pre-cooked, you only need to heat them through and let them get a bit golden brown. This should take about 5-7 minutes. Stir occasionally to prevent sticking.
  3. Add the diced bell pepper and onion to the skillet with the potatoes. Cook until the vegetables are tender, about 5-7 minutes.
  4. Return the cooked ground beef to the skillet and stir to combine with the potatoes and vegetables. Season with salt and pepper to taste.
  5. Make wells in the mixture and crack an egg into each well. If using pre-cracked eggs, pour about 3 tablespoons of the egg mix into the well.
  6. Cover the skillet and cook until the eggs are set to your liking. For firmer yolks, cook longer; for runny yolks, cook just until the whites are set.
  7. If using cheese, sprinkle it over the top of the skillet and cover until melted.
  8. Serve the breakfast skillet hot, straight from the skillet for a hearty, delicious start to your camping day.

4. Campfire Bratwurst and Veggie Foil Packets

Ingredients:

  • 4-6 bratwursts from Carson Valley Meats
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 2 zucchinis, sliced
  • 2 cans (15 oz each) diced or sliced potatoes, drained*
  • 2 tbsp olive oil
  • Salt and pepper to taste
    • 1 tsp garlic powder
    • 1 tsp dried thyme
    • 1 tsp smoked paprika
  • Optional: Sauerkraut or mustard for serving

* You can also use 4-5 red potatoes thinly sliced if you don’t want to use canned potatoes. Slice them at the campsite as they don’t keep well pre-packaged.

At home:
Prep and store vegetables:
  1. Slice bell peppers and place them in an air-tight container.
  2. Sliced onions may be purchased at the grocery store or slice them and place them in a separate resealable quart bag or air-tight container.
  3. Slice the zucchini and place it in an air-tight container or resealable freezer bag lined with a paper towel.
  4. Measure all spices into a resealable snack bag or small, airtight container and drop them into the gallon bag marked with the recipe name.

At the campsite:

  1. Lay out four to six large pieces of aluminum foil (one for each bratwurst).
  2. Divide the sliced vegetables and potatoes evenly among the foil pieces, placing them in the center of each.
  3. Drizzle the vegetables with olive oil and season pre-packaged seasonings.
  4. Place a bratwurst on top of the vegetables in each packet.
  5. Fold the sides of the foil over the ingredients and seal tightly to create packets, ensuring there are no leaks.
  6. Place the foil packets over a campfire or on a grill grate. Cook for about 20-25 minutes, turning occasionally to ensure even cooking.
  7. Check for doneness by carefully opening one packet (be cautious of the steam). The bratwursts should be fully cooked, and the vegetables should be tender.
  8. Remove the packets from the fire and let them cool slightly before serving.
  9. Open the packets and serve directly from the foil for easy cleanup. Optionally, top with canned or jarred sauerkraut or mustard for added flavor.
Category: Food & Recipes