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Here was an interesting combo - it worked out so incredibly past expectations, I decided to share in MRE Tips & Tricks for it is a perfect way to utilize your otherwise bland vintage Freeze Dried Pork Patties.

Here are pictures of my experience - i also had vintage MRE peanut butter, FD Fruit (one of my favorites), and 1995 mre crackers. Also a German EPA Grapefruit drink that Housil gave to me and i saved for this meal!
That Grapefruit drink is one of my favorite Ration drinks, it is so much like Grapefruit juice. I really enjoyed it, thank you, Housil.

I had it for dinner the day after Christmas. An enjoyable holiday meal.

I shared it with my happy and beloved Chihuahua, Scooter. He was also very happy with the tasty entree.


The only thing that would have made this better would be re-hydrating that pork patty in a small coffee pot like Kman did over a decade ago now. That was certainly one of the classic reviews of MREinfo.

In conclusion - MRE table syrup is an amazing pairing with the Freeze Dried Pork Patty - I hope this is a worth it tip for you guys to bring life back into your older FD Pork Patties.

This is what i will do with mone from now on!
I am curious if it would be any bit palatable witha FD Beef Patty? Or perhaps MRE BBQ sauce for that one.


Hope you guys enjoyed the "tip", and the photos.

Last pics were just of the EPA drink and also my happy dog after his 2 small bites of the "doctored up" pork patty.

The acidic grapefruit was a perfect drink with this "breakfast" meal.

Scooter approved of the pork patty.


PS, if this belongs in the regular MRE Review section more than here please re-locate and my apologies. Kindof half a review half a tips & tricks post so i wasn't totally sure.

Very interesting pairing the Pork Patty with the maple syrup. I never thought of that. They should have pared that with the potato block. Also the the Dehydrated beef block and the BBQ sauce must have a test run. I may have both components still in my stash. I will have to check and if so, will mix them up and review

Forgot to mention the German grapefruit juice powder was also interesting.


I could never drink Grapefruit juice even when it was fresh squeezed or sweetened and in a glass jar.It always seemed so sour to me
Steve was it semi sour? Or fairly sweet?

My own opinion only, Strawberry would be the way to go, then Grape, Orange, Cherry, Lemon/ Lime and Gatorade.
Did they ever make a Strawberry drink mix? (USA)

It's the perfect MRE-jerry rig duo, Norton! Ya gotta try it sometime. I say we should do a dual tips & tricks thread on that freeze dried beef patty & bbq sauce w/ field testing. You sent one to me (thanks again!) & i'm hitting another camping trip in several days, will do mine then!

I should be getting another one in the mail (bought 10 vintage mres) soon so if you don't have one, i'll send you my extra (along with my west german field jacket that you were looking for)!

Norton wrote:Forgot to mention the German grapefruit juice powder was also interesting.


I could never drink Grapefruit juice even when it was fresh squeezed or sweetened and in a glass jar.It always seemed so sour to me
Steve was it semi sour? Or fairly sweet?

My own opinion only, Strawberry would be the way to go, then Grape, Orange, Cherry, Lemon/ Lime and Gatorade.
Did they ever make a Strawberry drink mix? (USA)

The grapefruit drink mix from housil was less tart and more sweet than regular grapefruit juice but still tasted all natural. An excellent flavor - that and older German EPA exotic drink mixes are my favorite of any Ration.
If i ever get another someday, i will send you one if you'd like. But have the alka seltzer ready if you get indigestion!

Strawberry drink mix never existed in MREs, but there WAS Strawberry Fruit Soup in RCWs for only one year.. in the 1989 DoP Rafco Freeze Dry RCWs a rare and elusive holy grail item that tastes like a pectin based kool aid with fruit extracts. It was amazing having 2 of them 5 years ago.

Pork paired with a sweet is a natural. Witness honey-baked ham, roast pork with applesauce, suger-cured bacon, and more. Not unusual at all. A breakfast of pancakes and sausage where syrup gets on the sausage is wonderful. Your review simply omits the pancakes.

One of my Dad's favorite sandwiches was ham and grape jelly/jam - and I still like them decades later. Try it and see why.

RockyRaab wrote:Pork paired with a sweet is a natural. Witness honey-baked ham, roast pork with applesauce, suger-cured bacon, and more. Not unusual at all. A breakfast of pancakes and sausage where syrup gets on the sausage is wonderful. Your review simply omits the pancakes.

One of my Dad's favorite sandwiches was ham and grape jelly/jam - and I still like them decades later. Try it and see why.

I always liked glazing a spiral cut ham with farm made maple syrup. About half way or three quarters of the way through cooking. Take it out the over. Then open the spiral cuts to help the syrup get down into the ham. Finish cooking.

RockyRaab wrote:Pork paired with a sweet is a natural. Witness honey-baked ham, roast pork with applesauce, suger-cured bacon, and more. Not unusual at all. A breakfast of pancakes and sausage where syrup gets on the sausage is wonderful. Your review simply omits the pancakes.

One of my Dad's favorite sandwiches was ham and grape jelly/jam - and I still like them decades later. Try it and see why.

Great points, Rocky. Only thing this little meal I put together was missing was maybe a Wheat Snack Bread or perhaps I should have broken up those crackers and mixed everything together.
So many ways to improvise with MRE's - and now that we have quite a few generations in menus, the variation just gets even wider!

I gotta try out your dad's favorite sandwich. Sounds awesome - will report back to ya when I do!


And rabidwolf - that is a brilliant way to get the sweet flavor seeping down into the core of that spiral ham - ohh man now I know what I'll be doing next time my family & I gets one of those!

RockyRaab wrote:

One of my Dad's favorite sandwiches was ham and grape jelly/jam - and I still like them decades later. Try it and see why.

I always put jelly on my ham or sausage biscuits, but one of my favorite guilty pleasure meals is a Monte Cristo sandwich....

Ham, turkey, swiss, and raspberry fruit spread, on sourdough, then batter dipped and deep fried...sprinkled with powdered sugar and served with a raspberry/syrup dipping sauce....sweet, salty, earthy, sour....it may be a heart attack on a plate (hence guilty pleasure...) but damn it's good...

The original Monte Cristo was made with French Toast for bread, not deep fried. (Something I learned this week from Andrew Zimmern!) I think the original is a MUCH better option.