I am gear and wilderness food manager for a camp in the San Juans in Colorado and am trying to lighten up our backpacking program. I was wondering how boil in bag meals work for larger groups (10-25)? Backpacking staff training starts monday and I have some of the menu as boil in bag to expose them to that style (we'll still be using 4L aluminum pots on whisperlites, but you've got to start somewhere!) the first night is chicken fajitas with minute rice (4 cups) and dehydrated refried beans (4 cups) each in their own OP sacks (9×10) then the third day breakfast is dehydrated hash browns with salsa and cheese, and dinner is ramen with basil, chili powder, and parmesan cheese, in a 12×20 OP sack. Does boil in bag for big groups work well or does it cook better in smaller bags? budget and food packing time are issues, so I'm not going to get tons of the little OP sacks and individually pack each person's meal if possible. Can they be easily cleaned on the trail and reused later for more boil in bag?
thanks!
