Glad to see you freeze dry all that meat. I used to can the freezer burned meat and you wouldn't know it had been freezer burned. I now have a freeze dryer so I can freeze dry it.
Thanks so much for this wonderful video. My freeze dryer has not yet arrived and I’m learning everything I can before it does. This video was helpful and reassuring. I was really second guessing whether the usefulness of the device would justify the cost. With the meat I have in my freezer right now, the answer is YES! ;)
Just came across your video. Loved all the recipes and how informative your video actually is on removing some fat so we can freeze dry sausages. Yay. Thanks so much and God Bless You.
So funny listening to you guys over the pond trip all over worcestershire sauce. To help you out a bit and spelling it how it sounds, just call it wuster sauce, we brits do
Thank you for such a detailed video! I've had my freeze dryer for about a year and a half and the only meats I have done in it are ground beef and cooked shredded chicken. I've got a 1/2 steer in the chest freezer to work through soon because we're processing our own chickens in 8 weeks. I knew I could handle the ground beef but I'm glad I saw this for tackling some of the more solid pieces. That said, I was cringing watching you handle raw meat and then spice jars. As a wife of another biohazard male, I just shook my head and shrugged. LOL BTW, for any roasts you do in the instant pot, cut it into 3 or 4 smaller pieces and it will cook so much faster and be cooked through. Also, I like to sear the pieces in the same pot on the saute function because I find it gives the meat extra flavor... just remember to deglaze the pot with your liquid afterwards to avoid a burn notice. Oh, and don't forget a splash of acid in that too. Now promise me you'll measure out your spices into a bowl before you handle raw meats or slide your hand into a baggie if you have to touch something like a spice bottle. 😄 And don't use the marinade the meat soaked in when raw to pour over your cooked meats in the FD trays. Make a fresh batch so you don't spread bacteria on your cooked meats. You never know if you will get the opportunity to heat that up to a high enough temp to kill the nasties when you go to eat it. In a SHTF scenario, you might be lucky to actually reconstitute, much less heat. Wasting a 1/4 cup of marinade is not worth food poisoning.
@@Philat4800feet Ha! I love it!!! You can do all the talking since you are good at that and I'll hand you things or slap your wrist if you reach for something with raw meat hands. LOL
Phil Worth mentioning to people. Teflon pans….heated more than medium high…can kill birds…toxic..directions will say do not exceed medium heat. You’re videos are Super.
I always learn multiple things from you. Thanks for your precision, your experiments, and explanations! Glad the FDA finally caught up with what gramma already knew! LOL Have a great day!
Thanks for the video. I have 2 steers that need to be sent to freezer camp so I've been going thru my freezers and FD'ing everything too. I haven't been turning it into many meals, as I like having the 'raw' materials to work with down the line.
What a wonderfully detailed and helpful video - thank you! So many great tips, especially the rehydration variations and fat storage length discussions. (btw, we recently learned that the recommendations for safe internal temp of pork has been lowered to 145° F ... I'm still getting used to that idea so I go to 150 or 155 but our pork meals are more tender and moist now. Then, post freeze drying - wow - pork is amazing!)
@@Philat4800feet I was thinking the same thing (about the newer farming practices) being why it is now considered safe to lower the temp. I had actually been uncomfortable with even the concept of using pork beyond ham and bacon for many years. Now we are really enjoying this newly reinstated option for us - especially as hubby is diabetic and we need lower carb meals that center on protein 😊 Thank you again for all your helpful info!
@@MM-oc3sb a guy in store told me pork raw stories are obsolete…maybe that bacteria is long gone? He said his dad was a family dr and pork NEVER hurt anyone in his Dad’s practice. Food for thought
@@ILkaterlyn Yes, and also my understanding is that it has been parasites and their eggs that have been the main issue. Makes sense that modern farming could have minimized that problem - but I still wonder about wild roaming hogs that people hunt in the South.
I wondered if that would work. I'm a new Harvest Right owner. I've been freeze drying everyday this week but haven't tried anything yet. Good to know a steamer would work. I already have hundreds of soups canned, don't need to be making my FD foods into more soup. 🤣
how do we get to the recipes? What a great video thanks for all you do. Love to have the recipes just could not find them anywhere on you sight. Thanks again
Glad to see you doing this because I have to get my freezer ready for our next beef. Thank you for the inspiration. QUESTION: wouldn’t your hamburger measurements in your recipes be raw weight?
Gosh, this is what I've been doing - going through the freezer and purging the older meat to (in freezer for a year or longer) freeze dry it to extend shelf-life and flavor! Some things I'll can instead, especially if it has had a bit of freezer burn on it.
Did you ever have any trouble with your dryer? We just got one and after $5K canadian, we had to fix the problem ourselves. There was a leak in part of the freezer unit. Anyway, we are two batches in and I love it. Strawberries and bananas are wonderful. Liver is in now haha
Sous vide is great! Why didn't you use it for the chicken breast? Also do you have the link to the FDA report? Thanks for all the videos! Great help for a newbie! The drying times and temps would be very helpful too!
I use it for all kinds of meats. My settings are: Initial Freeze Temp 0F Extra Freeze Time 0:00 Dry Temp 130F Extra Dry Time 12:00 Dry Mode-Fast www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
@@Philat4800feetThanks for the quick reply! I have a different dryer so to make this clear in my old brain: Pre-frozen no in dryer freeze cycle rack temp at 130 deg and 12 hours of dry time I don't have a "Dry mode fast" . What is your final pressure? Smoking a brisket tomorrow !
Hey Phil, I remember on one of your videos that you had a list of all the different types of products that have the same or close to the same moisture content, is there any way that you can share that, I would surely appreciate it, I love watching all your videos and I share them to people that need your help and I think that would be a good one to also share and use myself. Thanks for your help
It was Hints and Tips #3 th-cam.com/video/4_ZzG7dUF2M/w-d-xo.html The document can be found here: docs.google.com/spreadsheets/d/1_7Wl6htuMnPHqz0QJKy6o0Gu7OHz9Z99/edit#gid=758208030
Freezer burn is a type of freeze drying. Food exposed to freezer air can become sublimated. If you place your trays, uncovered, in a freezer overnight, the moving air can remove 4-6% of the moisture before you place them in a freeze dryer. Pre-freezing your trays saves time and wear on your freeze drier.
Informative video, Phil! One question - You kept saying one is sous vide, and the other is "regular." You never explained what you mean by "regular:" Clearly, "Regular" was not sous vide. Was it raw? If not, HOW Was it cooked. Since the sous vide meat is already cooked, I would think that you will get much better results brining your meat back up to 130 in the Sous Vide machine and then doing a QUICK Flash sear on each side. The mean will not be grey then. OR - Wouldn't it make sense to freeze dry the meat raw and then Sous Vide it after it is rehydrated? Then flash sear the 130 degree meet for a quick caramelization and not over cook it through.
Regular is cooked, but I also have lots of freeze dried raw meat in my inventory. The challenge with raw meat is to remove as much fat as possible to make it lean. I then vacuum pack it with an OA to remove all the oxygen to prevent rancidity.
Is there a day in the future when you will have enough food freeze dried for the rest of your life, say 20 years, where you can then stop, sell or pass on your Harvestright, and just eat your stored food? You have a plan. I haven't come across it yet in your videos with the exception to avoid higher prices at the store. Would you share your plan with us? Thank you.
I'm not into the dooms day issues, but just look at covid and the supply chain shortages. In 1969 there was a three day dock strike in Hawaii. It put the island behind for a month.
It just takes watching a few prepping channels such as Goshen Prepping, Alaska Prepper or Appalachian Homestead to see what's going on in the world that main stream media won't tell you. It's better to be prepared and not need it than to need it and wish you had it. I figure it's a great way to save money, things won't be getting any less expensive. The convenience of having a quick meal especially for camping without the bulk of canning jars. I love my new freeze dryer.
you going to freeze dry the Italian sausage? I thought it would be too greasy. I was thinking about cooking it, rinsing it and making spaghetti sauce with it. Well I guess I can do the sausage and you think it might 10yrs> That is pretty good. Thanks for this
Cook it well (render the fat), get out the grease as much as possible, mix it with other food, and then vacuum pack it, with an absorber to remove the air. Removing the air, keep away from light in a cool location will keep it going rancid.
How do I thaw the meat? Do you thaw inside refrigerator or ambient temp? Do I need to precook the meat or can I freeze it raw once thawed? What are the dos and don’ts for safe freeze drying meat? Sorry about all the questions im a newbie
When running a FD cycle, do all raw or all cooked. Don't mix. If raw, I would clean out the chamber after the cycle with rubbing alcohol. Some meats slice better if still a bit frozen I would slice meat at 1/2". Thicker meat has a hydration problem. Is your birthday near? Drop hints for a Sous Vide. They're wonderful for FD meats. Trim the fat, remove chicken skin. Don't freeze dry bone. If you can't remove fat, render the fat. Cooked FD meat can be eaten out of the bag Raw FD meat must be cooked Freeze drying will not make foods safer. Any bacteria on or in the food will be cryogenically preserved and be waiting for you 10-20 years from now, so be safe in your preparation. Don't leave food out for more then two hours and cook properly now or in 10-20 years.
My wife buys a lot of meat when it goes on sale. We're empty nesters. We can't keep up. However, my family (five families total) do a lot of camping. This is when we use most of the meat that was freezed dried.
@@Philat4800feet Cool. Thanks for the reply. We're empty nesters also and I have a (strange) rule: if it's been in the freezer for a year or more, it goes to the kid. I don't think I'm going to have that problem anymore. :) (And the kid(s) better get used to freeze dried everything!) Have a great day!
Haven't you heard? SHTF I'd coming to a town near you. Remember when Biden said it's going to be a "dark winter"? Some say it will actually last until 2030. You can believe it or test it.
Duh. If you buy a whole beef, you may not even be able to eat it in a year. You save a lot of money if you can freeze dry and eat at your leisure. You may not have the money to buy a whole beef again. I've had to throw steaks out we could not eat in time. I'm sorry but I'm not having a lot of patience with your question as it seems kind of snide. Plus your kin can eat it after your gone. I am wondering if you even need a freeze dryer. Yes, I went over the edge. I don't know your circumstances. I just read your comments to Phil; obviously you are a nice person.
@@judykindelberger3905 Duh? Wasn't trying to be "snide" but thought it a valid question. If you buy it and freeze dry it because you haven't eaten it, what makes you think you'll eat it "later?" I did buy a freeze dryer. So far, except for the obvious experiments, I've only freeze dried things that SWMBO and I actually eat (or will actually eat). Yeah, I pretty much cleared out our freezer, but, did not freeze dry anything over a year old. We hadn't eaten it and probably wouldn't. Since we hadn't. But, I suppose one could ignore things that have been freeze dried and is sitting on the shelf just as easily as one can ignore things in the freezer. Oh, Everyone NEEDS a freeze drier. :) Y'all have a nice day! Keep up the videos!
@@daveandrichie Because I prefreeze my food I set the initial freeze at 0 Extra freeze time at 0 Dry temp at 135 And extra dry time at 12:00 in case the batch finishes during the night or while at work. The new program makes the FD almost automatic. I use these setting on almost everything
@@Philat4800feet I still don't understand the tray temp setting. And at what time they come on. Oh and does it matter how much each tray weights?? Thanks
@@justintime6346 The higher the tray temp, the faster the cycle, but you could over heat your food. Food is considered cooked at 145 degrees. The lower the temp, the better quality and longer batch time. If you did meat at 150 degrees it could come out drier. Milk will come out better at a lower temp. I set my unit around 125-130.
Sausage won’t work as too much grease and fat mixed. As far as freezer burn not the same thing. That’s damaged food and loses taste due to the freezing of meat causes the cell structure to rupture. In freeze drying a vaaccum maintains structure and drops to gas in sublimation causing freeze drying and heat removes all the moisture
I've had success in freeze drying sausage, bacon, and other fatty foods for the short term. So far I have bacon at three years old. The fats needs to be well rendered and the meats as lean as possible. These foods were vacuum packed with an absorber at a near zero atmosphere. I have found other foods in my storage with a trace of hydrogen sulfide (below 10 ppm) and methane (less than 1%) from fats not fully rendered.
@@Philat4800feet most of meats I did were not cooked but a lot were marinated. Most turn out dry crumbly. Worry about not getting nosy moisture out but alot or burgers work great. So does pork but the thicker it is harder to run a batch.
You seem to appropriately be concerned about the 2 hour counter limit. But please explain why you placed raw meat with cooked meat. That just contaminated the entire batch. Raw should freeze with raw and cooked with cooked. Never placed together. Not even in a fridge.
Good comment. Here's a few thoughts. A rare steak is cooked to 125-130 degrees for about 2-3 minutes. A freeze drier during the dry cycle will heat meat around 130-140 degrees for hours. Although the moisture content of the drying meat is less the meat is still nearing the cooked temperature of 140 degrees. You are correct about mixing cooked and raw meats. However, any bacteria on the meat that is freeze dried will either died from the sublimation heat or the bacteria will be placed in a cryogenic stasis until the host is rehydrated and cooked. I'm currently running cultures on this issue but won't have any results for a couple of months.
How do you like your beef? Are you going to freeze dry it? How much fat in the beef? Dogs need more fat in their diets than humans. Dogs don't care about marbling. They will snarf the beef without tasting it. Correct? I would grind the beef to expose more fat and cook it low and slow to render the fat prior to freeze drying and pat off as much fat and oil with paper towels. When you rehydrate it add some olive oil, a good source of fat for dogs.
Ok, I'll bite.. I noticed you said NOT to freeze dry chicken with Bones in it?? what happens if you freeze dry with bones? do they splinter?? Also, I really don't think your steak test was "Fair" by any means.. especially with the "line in the middle" of the steaks.. I mean. ONE was COOKED before freeze drying .. and one was just freeze dried.. NOW.. had YOU cooked the steak on the grill and put it against the boiled one , I think the looks would have been totally different etc.. ( I'd always cook my steaks semi rare. knowing once reconstituted they would be grilled / cooked some more, to at least a medium.. IMO..
@@Philat4800feet AHH, makes sense.. now that you explained why LOL.. thanks I like to know why on everything.. only cuz I don't want to be a parrot and just repeat what you said to someone. .and say hey don't put bones in your freeze dryer.. and if they say " WHY NOT" .. I don't think cuz Phil @ 4800 feet said so.. is scientific enough for most. :)
I haven't had problems with flavor or texture. If the meat is dry, and free of moisture, the enzymes can't function and break down the nutrients causing the food to spoil. I'm currently helping with research on 45 year old Mountain House brand food. I'm amazed at the quality over time.
“Turned out really well” is not what an experienced or trained food taster would say about freeze dried meat ! They would usually say “Yuck”. Freeze dried meat is for emergency consumption only, not for eating satisfaction. Dont be duped, freeze drying is for plant based food only !! Dairy is better then meat but also NEVER like fresh!!!
It depends on what the definition of cooked is. The sou vides cooked the meat at 131 degrees for three hours. The definition of cooked is recognized at 145 degrees. Both meats were classified as raw. Eating a rare steak at 120-125 degrees is eating raw meat.
I 'm sorry to say this but this is rather silly....well wrapped meat can last quite a long time...freezing and then refreezing the same meat seems like such a waste of time and energy.....who is going to be eating this stuff yrs from now.....probably nobody.......
You have an interesting point. Thousands of us purchased a freeze dryer and then went nuts freeze drying everything in sight. Will we ever eat it? I got back from camping last week. During the camp I ate the sloppy Joe mix I made for the video. I think it would be wise to only freeze dry food you normally eat.
Well, you apparently don't live where hurricanes like to visit every season. I store only so much gasoline for the generator; when that runs out the freezer begins to thaw. FD is the answer beyond that. This season, the next, or the next, it's not silly at all to me.
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This video is freeze drying GOLD! Thank you so much for all the effort you've put into this!!!
It's either that or have a neighborhood BBQ
Glad to see you freeze dry all that meat. I used to can the freezer burned meat and you wouldn't know it had been freezer burned. I now have a freeze dryer so I can freeze dry it.
Thanks so much for this wonderful video. My freeze dryer has not yet arrived and I’m learning everything I can before it does. This video was helpful and reassuring. I was really second guessing whether the usefulness of the device would justify the cost. With the meat I have in my freezer right now, the answer is YES! ;)
You made a great informative and helpful video. The food looks delicious. Thank you for sharing your expertise!
Just came across your video. Loved all the recipes and how informative your video actually is on removing some fat so we can freeze dry sausages. Yay. Thanks so much and God Bless You.
Kind words
Wow, now I gotta learn how, and what to buy to suve. Thanks for this demonstration!
I love the idea spraying the meat for rehydration. Grat video
So funny listening to you guys over the pond trip all over worcestershire sauce. To help you out a bit and spelling it how it sounds, just call it wuster sauce, we brits do
Funny. Love Gordon Ramsey.
Saved this video to take notes. I think my freezer just told me to pull my freeze dryer fund from savings & buy one. 😊
Thank you for such a detailed video! I've had my freeze dryer for about a year and a half and the only meats I have done in it are ground beef and cooked shredded chicken. I've got a 1/2 steer in the chest freezer to work through soon because we're processing our own chickens in 8 weeks. I knew I could handle the ground beef but I'm glad I saw this for tackling some of the more solid pieces. That said, I was cringing watching you handle raw meat and then spice jars. As a wife of another biohazard male, I just shook my head and shrugged. LOL BTW, for any roasts you do in the instant pot, cut it into 3 or 4 smaller pieces and it will cook so much faster and be cooked through. Also, I like to sear the pieces in the same pot on the saute function because I find it gives the meat extra flavor... just remember to deglaze the pot with your liquid afterwards to avoid a burn notice. Oh, and don't forget a splash of acid in that too. Now promise me you'll measure out your spices into a bowl before you handle raw meats or slide your hand into a baggie if you have to touch something like a spice bottle. 😄 And don't use the marinade the meat soaked in when raw to pour over your cooked meats in the FD trays. Make a fresh batch so you don't spread bacteria on your cooked meats. You never know if you will get the opportunity to heat that up to a high enough temp to kill the nasties when you go to eat it. In a SHTF scenario, you might be lucky to actually reconstitute, much less heat. Wasting a 1/4 cup of marinade is not worth food poisoning.
Maybe we should start a cooking show.
@@Philat4800feet Ha! I love it!!! You can do all the talking since you are good at that and I'll hand you things or slap your wrist if you reach for something with raw meat hands. LOL
@@karenpage9383 cute
Phil
Worth mentioning to people. Teflon pans….heated more than medium high…can kill birds…toxic..directions will say do not exceed medium heat.
You’re videos are Super.
Also. I will never sous vide cook due to plastic..already had stage 3 cancer once.
I always learn multiple things from you. Thanks for your precision, your experiments, and explanations! Glad the FDA finally caught up with what gramma already knew! LOL
Have a great day!
This was an excellent tutorial and experiment. Great job 👍
Chicken tighs are good after deboned are good for chinese food. Bourbon chicken, and orange chicken are good to make. Both freeze dry well.
I was just considering clearing my freezers - perfect timing thank you
Me too. Case lot sales coming up.
Great Video Phil..... thank you for taking your time to do this....
Thanks for making this video. I picked up a few tricks.
Very nicely done. I boiled some sausage in a crab boil mix with shrimp and was able to get rid of most of the fat that way.
I didn't think of that. I love Old Bay.
great idea to make FD gumbo
It all looks yummy. I will be trying these recipes. I have over 50 pounds of ground beef to cook and freeze dry.
Awesome video. I always learn something from you. Great teacher
I appreciate that!
Thanks for the video. I have 2 steers that need to be sent to freezer camp so I've been going thru my freezers and FD'ing everything too. I haven't been turning it into many meals, as I like having the 'raw' materials to work with down the line.
That works great too.
Amanda, do you FD the meat cooked or raw?
Amanda, do you FD your meat cooked or raw?
@Cheryl Fisher I do it both, depending on my intended use. I've done raw hamburgers for camping and they came out amazing.
Great video, appreciate the time you took.
What a wonderfully detailed and helpful video - thank you! So many great tips, especially the rehydration variations and fat storage length discussions. (btw, we recently learned that the recommendations for safe internal temp of pork has been lowered to 145° F ... I'm still getting used to that idea so I go to 150 or 155 but our pork meals are more tender and moist now. Then, post freeze drying - wow - pork is amazing!)
Yup. I guess the food supply with pork is now safe to lower the temp. Chef Gordan Ramsay says pork should be white and glistening.
@@Philat4800feet I was thinking the same thing (about the newer farming practices) being why it is now considered safe to lower the temp. I had actually been uncomfortable with even the concept of using pork beyond ham and bacon for many years. Now we are really enjoying this newly reinstated option for us - especially as hubby is diabetic and we need lower carb meals that center on protein 😊 Thank you again for all your helpful info!
@@MM-oc3sb a guy in store told me pork raw stories are obsolete…maybe that bacteria is long gone? He said his dad was a family dr and pork NEVER hurt anyone in his Dad’s practice. Food for thought
@@ILkaterlyn Yes, and also my understanding is that it has been parasites and their eggs that have been the main issue. Makes sense that modern farming could have minimized that problem - but I still wonder about wild roaming hogs that people hunt in the South.
Thanks, for the timely video!
I need to do the freezer clean out. Great recipes!
I added a link to the end of the video that contains the missing recipes. Thanks for your patience.
Thank you!
I get my new freeze dryer in 2 weeks!
Awesome video, keep them coming 😊
More to come!
Thanks for the tips and tricks, might have one for you that I saw and I’m going to try a person was using a steam basket to reconstitute their food
That sound like a good idea. Cook and hydration in one step.
I wondered if that would work. I'm a new Harvest Right owner. I've been freeze drying everyday this week but haven't tried anything yet. Good to know a steamer would work. I already have hundreds of soups canned, don't need to be making my FD foods into more soup. 🤣
how do we get to the recipes? What a great video thanks for all you do. Love to have the recipes just could not find them anywhere on you sight. Thanks again
They're at the end of the video
I pressure canned some grilled chicken breast (flavor was overwhelming). I think this summer it will be freeze dried.
Glad to see you doing this because I have to get my freezer ready for our next beef. Thank you for the inspiration. QUESTION: wouldn’t your hamburger measurements in your recipes be raw weight?
Perhaps, but a little less or more doesn't change it much
Gosh, this is what I've been doing - going through the freezer and purging the older meat to (in freezer for a year or longer) freeze dry it to extend shelf-life and flavor! Some things I'll can instead, especially if it has had a bit of freezer burn on it.
Good way to save money too.
Did you ever have any trouble with your dryer? We just got one and after $5K canadian, we had to fix the problem ourselves. There was a leak in part of the freezer unit. Anyway, we are two batches in and I love it. Strawberries and bananas are wonderful. Liver is in now haha
I've had my share of vacuum leaks and a bad relay board after three years of 24/7 use.
I use sweet Italian sausage in lasagna, you can split the casing and remove the sausage, and brown it just like hamburger.
Sous vide is great! Why didn't you use it for the chicken breast? Also do you have the link to the FDA report? Thanks for all the videos! Great help for a newbie! The drying times and temps would be very helpful too!
I use it for all kinds of meats.
My settings are:
Initial Freeze Temp 0F
Extra Freeze Time 0:00
Dry Temp 130F
Extra Dry Time 12:00
Dry Mode-Fast
www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
@@Philat4800feetThanks for the quick reply! I have a different dryer so to make this clear in my old brain: Pre-frozen no in dryer freeze cycle rack temp at 130 deg and 12 hours of dry time I don't have a "Dry mode fast" . What is your final pressure? Smoking a brisket tomorrow !
Pressure or vacuum? I run around 200-500 Mtorr
Hey Phil, I remember on one of your videos that you had a list of all the different types of products that have the same or close to the same moisture content, is there any way that you can share that, I would surely appreciate it, I love watching all your videos and I share them to people that need your help and I think that would be a good one to also share and use myself. Thanks for your help
It was Hints and Tips #3
th-cam.com/video/4_ZzG7dUF2M/w-d-xo.html
The document can be found here:
docs.google.com/spreadsheets/d/1_7Wl6htuMnPHqz0QJKy6o0Gu7OHz9Z99/edit#gid=758208030
thank you so much@@Philat4800feet
WOOSTER-SHEER sauce lol oh my, sounds delish.
And to think I lived in England for awhile.
Freeze dry the world. Great stuff.
I thought I heard from you on a prior video that freezer burned stuff will freeze dry well?
Freezer burn is a type of freeze drying. Food exposed to freezer air can become sublimated. If you place your trays, uncovered, in a freezer overnight, the moving air can remove 4-6% of the moisture before you place them in a freeze dryer. Pre-freezing your trays saves time and wear on your freeze drier.
Informative video, Phil! One question - You kept saying one is sous vide, and the other is "regular." You never explained what you mean by "regular:" Clearly, "Regular" was not sous vide. Was it raw? If not, HOW Was it cooked.
Since the sous vide meat is already cooked, I would think that you will get much better results brining your meat back up to 130 in the Sous Vide machine and then doing a QUICK Flash sear on each side. The mean will not be grey then.
OR - Wouldn't it make sense to freeze dry the meat raw and then Sous Vide it after it is rehydrated? Then flash sear the 130 degree meet for a quick caramelization and not over cook it through.
Regular is cooked, but I also have lots of freeze dried raw meat in my inventory. The challenge with raw meat is to remove as much fat as possible to make it lean. I then vacuum pack it with an OA to remove all the oxygen to prevent rancidity.
I have never heard of Suveid. I also don't know how to spell it, haha. Where do you purchase one of those?
Sous Vide. Start dropping hints for Father's day. If you want it sooner, Mother's Day. Check the web for availability.
Is there a day in the future when you will have enough food freeze dried for the rest of your life, say 20 years, where you can then stop, sell or pass on your Harvestright, and just eat your stored food? You have a plan. I haven't come across it yet in your videos with the exception to avoid higher prices at the store. Would you share your plan with us? Thank you.
I'm not into the dooms day issues, but just look at covid and the supply chain shortages. In 1969 there was a three day dock strike in Hawaii. It put the island behind for a month.
It just takes watching a few prepping channels such as Goshen Prepping, Alaska Prepper or Appalachian Homestead to see what's going on in the world that main stream media won't tell you. It's better to be prepared and not need it than to need it and wish you had it. I figure it's a great way to save money, things won't be getting any less expensive. The convenience of having a quick meal especially for camping without the bulk of canning jars. I love my new freeze dryer.
you going to freeze dry the Italian sausage? I thought it would be too greasy. I was thinking about cooking it, rinsing it and making spaghetti sauce with it. Well I guess I can do the sausage and you think it might 10yrs> That is pretty good. Thanks for this
Cook it well (render the fat), get out the grease as much as possible, mix it with other food, and then vacuum pack it, with an absorber to remove the air. Removing the air, keep away from light in a cool location will keep it going rancid.
@@Philat4800feet Thanks I have been totally avoiding things with fat in them
How do I thaw the meat? Do you thaw inside refrigerator or ambient temp? Do I need to precook the meat or can I freeze it raw once thawed? What are the dos and don’ts for safe freeze drying meat? Sorry about all the questions im a newbie
When running a FD cycle, do all raw or all cooked. Don't mix. If raw, I would clean out the chamber after the cycle with rubbing alcohol.
Some meats slice better if still a bit frozen
I would slice meat at 1/2". Thicker meat has a hydration problem.
Is your birthday near? Drop hints for a Sous Vide. They're wonderful for FD meats.
Trim the fat, remove chicken skin. Don't freeze dry bone. If you can't remove fat, render the fat.
Cooked FD meat can be eaten out of the bag
Raw FD meat must be cooked
Freeze drying will not make foods safer.
Any bacteria on or in the food will be cryogenically preserved and be waiting for you 10-20 years from now, so be safe in your preparation. Don't leave food out for more then two hours and cook properly now or in 10-20 years.
Thaw meat as you would for any food preparation. keep it under 40 degrees. Thaw in fridge would be best.
Thank you for the detailed reply! Enjoy all your videos.. keep them going!!
This was really neat but where are the recipes?
I was looking for the grd beef recipes especially. Did I sleep through them? Chili? Fiesta beef? Sloppy Joes?
Sorry coming soon.
I added a link to the end of the video that contains the missing recipes. Thanks for your patience.
What a treasure trove of info your videos are Phil. But that old blurry camera hurts the eyes. :(
I'll try to do better.
@@Philat4800feet Please dont get me wrong your content is fantastic!
What is the recipe for Texas chicken, please? Google doesn't seem to know.
Is this not at the end of the video? you'll need to pause.
Oh, it sure is! I stopped just before the recipes. Thank you for sharing and for your quick reply!
How long did you leave it in the freezer for?
My trays? I leave then in overnight uncovered.
Where do we find your recipes
End of the video
Yummmm
I was thinking of shredding Costco rotisserie. If I just do meat, will that work??
Chicken? I FD all the time without the skin
I wonder If u could reverse sear then fd and on back end after its been rehydrate you just have to grill or sear
Something to try
Sounds good if you don't have freezer burn.
Freezer burn is a form a sublimation, but you're right.
What spice did you season the chicken breast with?
The recipe is at the end of the video.
Please tell us the model & cost of your Souvie Machine?
VNOVA Model AN500-10
We just got our freeze dryer. Want to ask: If you haven't eaten all that meat, what makes you think you will eat it even after freeze drying it?
My wife buys a lot of meat when it goes on sale. We're empty nesters. We can't keep up. However, my family (five families total) do a lot of camping. This is when we use most of the meat that was freezed dried.
@@Philat4800feet Cool. Thanks for the reply. We're empty nesters also and I have a (strange) rule: if it's been in the freezer for a year or more, it goes to the kid. I don't think I'm going to have that problem anymore. :) (And the kid(s) better get used to freeze dried everything!) Have a great day!
Haven't you heard? SHTF I'd coming to a town near you. Remember when Biden said it's going to be a "dark winter"? Some say it will actually last until 2030. You can believe it or test it.
Duh. If you buy a whole beef, you may not even be able to eat it in a year. You save a lot of money if you can freeze dry and eat at your leisure. You may not have the money to buy a whole beef again. I've had to throw steaks out we could not eat in time. I'm sorry but I'm not having a lot of patience with your question as it seems kind of snide. Plus your kin can eat it after your gone. I am wondering if you even need a freeze dryer. Yes, I went over the edge. I don't know your circumstances. I just read your comments to Phil; obviously you are a nice person.
@@judykindelberger3905 Duh? Wasn't trying to be "snide" but thought it a valid question. If you buy it and freeze dry it because you haven't eaten it, what makes you think you'll eat it "later?" I did buy a freeze dryer. So far, except for the obvious experiments, I've only freeze dried things that SWMBO and I actually eat (or will actually eat). Yeah, I pretty much cleared out our freezer, but, did not freeze dry anything over a year old. We hadn't eaten it and probably wouldn't. Since we hadn't. But, I suppose one could ignore things that have been freeze dried and is sitting on the shelf just as easily as one can ignore things in the freezer. Oh, Everyone NEEDS a freeze drier. :) Y'all have a nice day! Keep up the videos!
QUESTION. You mention you dried at 135. Did you do a regular cycle or set the heater to 135?
135 is the heater setting for the shelves.
QUESTION..Do you have a video on customizing settings for different progects?
@@daveandrichie Because I prefreeze my food I set the initial freeze at 0
Extra freeze time at 0
Dry temp at 135
And extra dry time at 12:00 in case the batch finishes during the night or while at work. The new program makes the FD almost automatic. I use these setting on almost everything
@@Philat4800feet I still don't understand the tray temp setting. And at what time they come on. Oh and does it matter how much each tray weights?? Thanks
@@justintime6346 The higher the tray temp, the faster the cycle, but you could over heat your food. Food is considered cooked at 145 degrees. The lower the temp, the better quality and longer batch time. If you did meat at 150 degrees it could come out drier. Milk will come out better at a lower temp. I set my unit around 125-130.
How long did the chicken take to freeze dry?
I can't remember the exact time, but it was like a normal load.
Sausage won’t work as too much grease and fat mixed. As far as freezer burn not the same thing. That’s damaged food and loses taste due to the freezing of meat causes the cell structure to rupture. In freeze drying a vaaccum maintains structure and drops to gas in sublimation causing freeze drying and heat removes all the moisture
I've had success in freeze drying sausage, bacon, and other fatty foods for the short term. So far I have bacon at three years old. The fats needs to be well rendered and the meats as lean as possible. These foods were vacuum packed with an absorber at a near zero atmosphere. I have found other foods in my storage with a trace of hydrogen sulfide (below 10 ppm) and methane (less than 1%) from fats not fully rendered.
@@Philat4800feet most of meats I did were not cooked but a lot were marinated. Most turn out dry crumbly. Worry about not getting nosy moisture out but alot or burgers work great. So does pork but the thicker it is harder to run a batch.
I do not have any experience with a sou vide so forgive this question if its stupid. but why wouldn't you do your chicken in the sou vide as well?
Good question. I haven't tried cooking chicken in a sou vide. I should try it.
Couldn't find the ground beef recipes.
Ohhhhhhhhhhh. Sorry, I'll add soon.
I added a link to the end of the video that contains the missing recipes. Thanks for your patience.
👍👍👍👍👍
Is a roaster same as crock pot?
Pretty much the same
Couldn’t find the reciept
I can't find your recipe for sloppy joes.
Sorry, some were left out. There was a link at the end of the video:
th-cam.com/video/F-y6uUH6C-E/w-d-xo.html
What is suvied mean?
Sous vide is French. Meaning "under a vacuum". It's a wonderful way to cook meat.
33:30
What spice are you using 🥺
I have the recipes at the end of the video, then there is a short link to click after the video. If that doesn't work let me know.
What is su-veed?
Google it. It's a great way to slow cook.
th-cam.com/video/INR_uAGEyVM/w-d-xo.html
Should probably rename this video to Sous vide comparison video instead of Freeze drying the meat video.
I'll think on that.
You seem to appropriately be concerned about the 2 hour counter limit. But please explain why you placed raw meat with cooked meat. That just contaminated the entire batch. Raw should freeze with raw and cooked with cooked. Never placed together. Not even in a fridge.
Good comment. Here's a few thoughts. A rare steak is cooked to 125-130 degrees for about 2-3 minutes. A freeze drier during the dry cycle will heat meat around 130-140 degrees for hours. Although the moisture content of the drying meat is less the meat is still nearing the cooked temperature of 140 degrees. You are correct about mixing cooked and raw meats. However, any bacteria on the meat that is freeze dried will either died from the sublimation heat or the bacteria will be placed in a cryogenic stasis until the host is rehydrated and cooked. I'm currently running cultures on this issue but won't have any results for a couple of months.
how would someone cook beef for natural dog food
How do you like your beef? Are you going to freeze dry it? How much fat in the beef? Dogs need more fat in their diets than humans. Dogs don't care about marbling. They will snarf the beef without tasting it. Correct? I would grind the beef to expose more fat and cook it low and slow to render the fat prior to freeze drying and pat off as much fat and oil with paper towels. When you rehydrate it add some olive oil, a good source of fat for dogs.
Could you freeze dry those meats too old for you and use as pet treats. I do that with fairly fresh meats but seems like the pups wouldn't care.
Older meats work great in stews and soups, unless they are really burned, then yes, dogs don't care.
Why not freeze dry meat with bones in it?
Traditionally it's not done. Perhaps moisture is trapped inside the bone and there's no way to indicate the moisture.
Ok, I'll bite.. I noticed you said NOT to freeze dry chicken with Bones in it?? what happens if you freeze dry with bones? do they splinter??
Also, I really don't think your steak test was "Fair" by any means.. especially with the "line in the middle" of the steaks.. I mean. ONE was COOKED before freeze drying .. and one was just freeze dried.. NOW.. had YOU cooked the steak on the grill and put it against the boiled one , I think the looks would have been totally different etc.. ( I'd always cook my steaks semi rare. knowing once reconstituted they would be grilled / cooked some more, to at least a medium.. IMO..
The issue with bones is the moisture deep in the morrow.
@@Philat4800feet AHH, makes sense.. now that you explained why LOL.. thanks
I like to know why on everything.. only cuz I don't want to be a parrot and just repeat what you said to someone. .and say hey don't put bones in your freeze dryer.. and if they say " WHY NOT" .. I don't think cuz Phil @ 4800 feet said so.. is scientific enough for most. :)
The unknown meat…freeze dry for pets like chickens or dogs.
Funny
please remind everybody that freeze drying takes many many hours....and lots of electricity ....
I'm on my Power Company's Christmas card list.
4 years of freeze drying: Meat flavor and texture ALWAYS degrades when freeze drying. NO EXCEPTIONS !!!!
I haven't had problems with flavor or texture. If the meat is dry, and free of moisture, the enzymes can't function and break down the nutrients causing the food to spoil. I'm currently helping with research on 45 year old Mountain House brand food. I'm amazed at the quality over time.
4-hrs is way too long for a sous vide steak. 136°F.For 2-hrs is more like it.
I guess it comes down to the cook and tenderness of the meat. the lower the temp and longer the time, The more tender the meat.
“Turned out really well” is not what an experienced or trained food taster would say about freeze dried meat ! They would usually say “Yuck”. Freeze dried meat is for emergency consumption only, not for eating satisfaction. Dont be duped, freeze drying is for plant based food only !! Dairy is better then meat but also NEVER like fresh!!!
Perhaps I can change your mind. Keep an eye out for a video: Freeze Drying Raw Meat.
Mix a raw piece of meat with cooked meat... got it.
It depends on what the definition of cooked is. The sou vides cooked the meat at 131 degrees for three hours. The definition of cooked is recognized at 145 degrees. Both meats were classified as raw. Eating a rare steak at 120-125 degrees is eating raw meat.
I 'm sorry to say this but this is rather silly....well wrapped meat can last quite a long time...freezing and then refreezing the same meat seems like such a waste of time and energy.....who is going to be eating this stuff yrs from now.....probably nobody.......
You have an interesting point. Thousands of us purchased a freeze dryer and then went nuts freeze drying everything in sight. Will we ever eat it? I got back from camping last week. During the camp I ate the sloppy Joe mix I made for the video. I think it would be wise to only freeze dry food you normally eat.
Well, you apparently don't live where hurricanes like to visit every season. I store only so much gasoline for the generator; when that runs out the freezer begins to thaw. FD is the answer beyond that. This season, the next, or the next, it's not silly at all to me.
😂 the people left behind of course!