How to Make a FREEZE DRIED CHEESEBURGER-- w/ Raw Ground Beef
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- This video goes in detail on how to make a freeze dried cheeseburger, a freeze dried hamburger and the entire freeze drying process. I start with 8 pounds of ground beef, we put 3 lbs. into a large freeze dryer tray and use our tray dividers to cut them into 1/3 lb. hamburgers. We are also doing 1/3 lb. burgers that will be cooked on the grill, freeze dried and then rehydrated using beer, pickle juice, water and beef broth. Freeze drying allows you to infuse the cheeseburger with all types of different flavors. Freeze dried meat can last 5, 10 even 15 years in some circumstances and having a 1/3 lb. freeze dried cheeseburger patty with no refrigeration is incredible!
Link to the moisture meter that I use:
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Link to simple kitchen scale:
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#freezedriedcheeseburger #freezedriedhamburger #freezedriedmeat #freezedriedgroundbeef
These freeze dried cheeseburgers were such a fun experiment! There are endless possibilities of infusing flavor into these.
The tray dividers from www.freezedryingsupplies.com worked flawless and made perfect sized hamburger patties.
Great video! I love how you detail the entire process and document a variety of options and possibilities. Keep up the great work!!
Awesome! I need to try this, but I think I’ll stick to pre-cooked. Makes it easier to eat if you don’t have a way to cook it later. Rehydrating with a flavorful liquid is a terrific idea! Thanks for all the detail in this video. I’ve been learning so much from you!
If you did want to heat it up when you got ready to eat it. How would you do that without overcooking it. Not knocking you I’m seriously wanting to know so I can do this.
You just add hot water
Many years ago in my backpacking days, I splurged and bought FD RAW pork chops from mountain house… When they were rehydrated they were a real pork chops again! I was the envy of camp that evening. Pork is so lean it seems to FD well.
Do you have a video on how to freeze dry avocados?
What percentage of fat did the beef have when you started?
Lov ya brother Brian stay authentic
Always! 👌
@@live.life.simple. just finished freeze cooked burgers. are they best freezer bags or mylar
@@Jamesjghome unless you are going very short term, you need to go into mylar for storage.
@@live.life.simple. in mylar with ox absorbers?
@@Jamesjghome yes. Always
Can you do sausage crumbles like jimmy dean but lean? Things to make omelets would be great for those who have chicken for eggs.
How about adding a slice of cheese to the burger when cooking it but before freeze drying it? Maybe save some time rehydrating the cheese separately. Will it work?
Hey everyone, I just bought a medium sized FD and should be shipping soon. What would be the shelf life on those hamburgers like he just did?
Little bit of splitting hairs with myoglobin and blood. Myoglobin is in the blood after muscle injury. It helps carry oxygen.
Recently bought a MasterBuilt electric smoker and have been turning out some fairly awesome SMOKED BURGERS. Smoking seems to take out a lot of the fat and leave a lot of flavor. Have you tried freeze drying any smoked burgers and if you did then how did they turn out?
It’s not blood or totally myoglobin, it’s called heme.
I need extra large silicone mats
How long do they take to freeze dry, is it a set time or is there a sheet to follow?
It depends on frozen or not frozen. And how much water is it. Can take up to over 40 hrs.
@@heidimarie9417 ok but how is it determined does the machine take the guess work out and automatically do it?
@@Canadianduke23 yes it dose it reads how much moisture is in the items.
I realy like your chanel
Where did you get your dividers
Www.freezedryingsupplies.com
I don't like bloody meat anyway, i want it well done and lean, if the freeze dryer gets rid of the red juice that's great.
I have a question. After unpacking my freeze dryer I ran the test vacuum and freeze, worked fine. I then did a batch of bread and that worked fine the whole time. I then did milk for my second run which is much different than bread and the pressure went down to 499mT at one point but. Ow has been hovering around 675 on average and not going below 650 during the pump process. I have the premier pump. I have water forming in the outside of the rubber gasket which I keep wiping off. I watched a video where the guy shoved some tubing in under the rubber gasket to make a firmer seal and wondering if I should try that. Last night on the first run of the milk it was sitting a little over 700 pressure for awhile and eventually threw an error. I took the gasket off and defrosted the machine and wiped everything dry but running into a similar problem now. The machine hasn’t errored yet but it’s been at almost 700 for hours and I thought it needed to be around 500.
It is best to pre freeze liquids...what you describe is what the freeze dryer does. The pressures go up and down. Don't stop it. Trust your freeze dryer.
@@carolclarkson4859 okay thanks I’ll just let it keep running. I figured the pressure during the freeze pump stage would only go down to lower numbers on the pump not go up and down so I thought something was wrong. I’m going to pre freeze from now on. If this batch doesn’t finish and throws another pressure error I’ll let you know, it happened once already but I didn’t pre freeze the first time. This second time it was pre frozen so hopefully it finishes. Is it normal to get water condensation on the outside of the rubber gasket that you could wipe off if you stick a towel in between the door and machine? Or should it always be totally dry? I also get water condensation on the outside of the door
Yes, normal for condensation. That is good.
We just got our FD a couple weeks ago and had similar issues - extreme moisture dripping down from the door and pressure errors. Called HR and they said to make sure the gasket was sealing. When you shut the door you should see a thin dark line in the middle of the gasket all the way around. HR knows the gasket doesn't fit right and told us to just keep pulling it away from the seating flange until you see that line form in the middle of the gasket when you shut the door. We have to check it with every load, and it's a PITA but it fixed the problem.
If you dont have or use the insulation pillow .condensation will form on the door jusr place. Towel under the door to catch the water... for the presure error make sure the drain value is completely colsed ..ive had that error before and it was the valve just cracked a little also make sure the hose connections are tight and the plugs on the pump are snug the plastic fill plug can strip if tightened to much. Hope that helps
Hey R@40, So here's some insight that I've learned about cooking with ground beef and freeze drying it. First of all, the best thing to do, is to sous vide the burgers ahead of time. This prevents someone from eating a raw burger and it is already cooked. The fat is rendered out, and all of your ingredients are incorporated into the burger.
The other thing I've noticed with sous vide is that when you actually go to he hydrate it, the burgers are much more flavorful, already preformed, and require much less work to just put a sear on them. I just form them into patties with a large cookie cutter, and they hold their shape perfectly.
Cool, thanks Rick!
@@live.life.simple. You're welcome man! Love your channel!
You know I saw a steak test that sous vide was also the best way to Pre cook and I’m wondering if putting a sear in the meat keeps if from rehydrating by making that meat tougher and that’s why sois vide makes the best meat when keeping it whole is because it allows better rehydration. Just a thought.
@@wemo2121 No it's the best because it's already cooked and you get the most flavor. Plus you can render as much fat out as you want by just cooking it longer.
Here's a dumb question. What is sous Vide?
how about rehydrating in beet juice...that would give you the raw meat look.
For survival and future use, don't freeze dry meals, freeze dry INGREDIANTS. Freeze dry milk and make cheese. Freeze dry raw.
For camping, freeze dry meals.
Getting ready to freeze dry 100lbs of salmon. Any tips?
I am very interested to learn how that goes.
I have not tried salmon because I figured it had 2 much oil. I have done crappie and some pan fish after it was cooked. You will have to.let me know how it goes for you.
Well that brings back not so enjoyable memories of dehydrated beef patty with the dehydrated ketchup pack from MREs in the early 80s.
Hey Brian, the reason shredded cheese doesnt rehydrate very well is that they coat the cheese with cellulose (wood pulp) to keep it from sticking together. If you try shredding from a block of cheese it rehydrates very very well. ;)
I didn't catch whether you prefroze the grilled burgers before putting in FD
Why does the hamburger only last 5 to 10 hrs instead of the 25?
Fats , they don't preserve as well . Includes dairy too
Did you rehydrate the tomato slices? If so, what was your process? Mine have been slimy and limp after rehydration.
I have the same question.
I dice and give them a very quick bath in 💧
Brian I’m setup for commercial inspection and about a month off before I start launching on my website, and at farmer’s markets. I know everyone doing candy….haha I’m planning on launching a camping line with freezedry hamburgers, chicken breast and freeze dried snacks like cheese and vegetables. On the meats I wanted to do demo for people to try. Do you still recommend reconstituting the hamburgers in beer as your goto. I know you mentioned pickle. I didn’t know if you came up with any other marinated that you like better. Thanks
That's just mince its not a burger. its like describing a mince when you really have a live cow !!
I have FD brisket and sirloin burgers raw and they look great. Will grill once rehydrated. I also smoke pork tenderloins anf FD slices. Works great and rehydrated tastes just like it did fresh off of the smoker.
Why dont you us tell how long it takes to rehydrate everything?????
Pretty sure 145 degrees f is considered medium, not medium rare.
Fat is bad, eat more sugar. lol
Fly 12:06
Subscribed...I'm looking to buy a freeze dryer but honestly frustrated by the conflicting information on utube.
My purpose for buying one would primarily be for meals ready to eat.
Your saying lean beef will last 5-10 years. Alot of other info out there says 20- 25 years. That's a huge difference.
Your saying in this video cheese needs to rehydrate overnight, that dosnt seem to be convenient. In another video you do mac and cheese you rehydrate it in 10 minutes.
Please clarify what I'm missing. Before I spend 3 grand I would like to know what to expect. Thanks
mac n cheese rehydrates fast because the cheese is in powder form and the noodles have been cooked already. AS for storage, it's all about the process. If meat is prepared and stored properly, it will probably last 20, 25 years or more. Most people will use high fat cuts and not remove excess grease and oil. Depending on who you ask, this can be a large problem.
Great video!! I was always wondering how a FD burger would work out and now I know. I'm in agreement with you = cooked vs raw with cooked being better. Zero chance of screwing up and eating a raw burger, and they just looked better when rehydrated. I also like your suggestion to rehydrate with butter to add back some of the fat.
I think he meant to cook the raw FD burgers in a pan with some fat, not rehydrate with butter or oil.
have you ever thought about making butter powder
Butter is too high in fat and oil for freeze drying
Fast forward to December 2021 and that little casserole dish full of hamburger is a value equivalent to an ounce of gold.
When I FD raw burgers, I season the meat with salt pepper, breadcrumbs and an egg. I mix it and make the patties up, pre freeze. Then put in FD. We grill ours after fd
Can you freeze dry burgers that’s already frozen in the box from a store
Yes
Beer cheese !! A man after my own heart. I've been freeze drying for a couple of weeks now and experimenting with stuff is a lot of fun. One surprise is how quiet the standard oil pump is. Was expecting it to be noisy but they have gotten it down to just a quiet buzz. No problem running it in my kitchen. Beer burgers with beer cheese. In an SHTF situation the only beer might be home brew. Hmmm, another hobby I need to take up.
If you buy store ground beef always cook it to well done. As a former butcher I promise you grinding your own will always be better than what you get from stores. Already packed ground beef is mostly just scraps. The problem with that is that it’s a lot more likely to get sick from since it won’t be one cut of meat
What cut do you recommend?
@@terinaerb chuck steak has good fat content. Best for grinding. Flavor isn’t too overpowering for burgers and can season to taste. Where like tbone or new york strip could be alright just very lightly season if at all(pretty salt taste when ground).
@@xhappymasksalesmenx4092 I don't think I've ever seen chuck steak. Thank you very much for your recommendation.
Wash with water? Do people have brain damage? Seriously 😝 gross
I mix raw egg, onions, BBQ sauce, garlic salt, cayenne pepper into the hamburger before frying. Kids tell me I make the best burgers. I would also fry the burgers before freeze drying them.
This might work well, but...honestly, the whole reason we are freeze drying is the assumption that cooking will not likely be feasible when this stored food is needed. However, the portion dividers used in the trays would be an excellent way to portion and then cook the meat for freeze drying. There wouldn't be any guesswork to how many portions each tray would hold. The only meat/protein food I've FD raw is eggs, for obvious reasons. Thanks for the videos, we do appreciate the time that you put into them.
😀👍 Interesting fact about that myoglobin, what if we save the water after defrost, freeze that, and then use that later on to rehydrate, would that even be practical? Possibly to help get a medium rare hamburger? And do you think it’s necessary to disinfect the chamber after doing meat like this?
It seems to me if you do not fully season the raw beef it may be best to just freeze 1lb blocks. At camp just rehydrate and then make the patties. I am curious if that would improve the raw
Thank you! I just bought a case of lean ground beef from Sam's Club. I think I will cook the patties first.
That FLY. Sheesh doesn't it know you're doing a video.
GREAT! A new way to FD my burger😊. My husband didn't think it was doable, so I didn't attempt. But now WE have no fear!😅 Thank you for the wonderful video!
Newbie here.... Just learning and really enjoying your videos. I wonder if you baked the burgers a bit in the oven then freeze dried them. Then hydrate and grill. I wonder how that would work?
You said before you learned how to store cheese but didnt say how you do it now. So what IS the proper way to store cheese? Do you powder any or leave shredded? Mylar or Jars? Because cheese has fat how long will it store? Thanks for yor help. Great video.
very informative thank you!, but never traegger a burger. just joined. i think im gonna love ur channel
Brian- how long do the FD avocados last? have u had them FD for long yet?
Have you done meat loaf?
Nice I like the idea of adding different flavors
Yuck burgers without fat
Can you do coconut what about cream cheese?
Awesome video. Keep them coming.
Your channel is awesome!! I definitely look forward to more freeze dry videos ❤️
what is your method for cleaning your shelf and inside of the drum , and hoses?
I use soap and water with a long handled cleaning brush like this one: amzn.to/3fVOx25
A burger Press will give you more consistency... mine makes 4" and slider sized burgers... I weight each burger for consistency
maybe, but can the burger press be used for every other thing that goes in your freeze dryer trays?
Freeze Drying cheeseburgers sounds like a science project but looks awesome watching you do it. I have a question about Freeze Drying Rhubarb, have you done it and if so how did it turn out and also can a Strawberry Rhubarb pie be made using it? I have learned a lot from watching your channel and am enjoying all the recipes you have shared, no I have not ordered your cookbook yet, still on the fence.
I don't care for rhubarb so I have not tried it. I know there are more than a few threads on it on the Facebook group. You can search them using the magnifying 🔍
That's awesome been struggling with the raw meats, pretty much have been cooking everything prior to FD'ing. How long did you let the burgers rehydrate?
Burgers were soaked for 7-10 minutes
How did the beef broth rehydrated patty taste? It looked more like beef did it have beef flavor?
The taste of the burgers rehydrated with liquids was intensified. The beef broth was very good.
Food saver bagging is handy, why don't people use them
Clear bags are not a long term way for food storage. They seep air over time and allow light in
Great video Brian. We are ordering a FD next month. Thanks for putting out great content.
Awesome! Thank you!
Me over here eating a square Wendy’s burger and watching this: “Interesting…”
Is it a freeze dried square wendy's burger?😆
@@live.life.simple.
Thanks for another great video!
Great ideas, great video, and I loved the cameo by the fly.
I guess they heard the "buzz" about freeze dried food
Hey R@40! I’m new here! I ordered a medium freeze dryer last week and am super excited about getting started with my food storage? Any chance you can publish a list of the best things do freeze dry? Love the videos and have binge watched lol
Just about anything that is not high fat or high sugar will freeze dry. Some of our favorites are chili, pulled pork, and lots of snack foods, like beans, sweet potatoes, beet chips etc. But your favorites will differ from mine.
@@live.life.simple.
Awesome thank you! I’m excited!
Good video. I rehydrated my hamburgers in a marinade and they were wonderful!! I might try some other liquids.
@Queen Dan I am subscribed and I have no idea what all the other means.
Someone is trying to scam people using a made up TH-cam account that looks very similar to mine. They copy and pasted my logo and started an account but it does not have a period after simple. I am trying to block them. We will see what happens😬
Hi Brian.I was very happy to see your product list of freezing and final dry times, however I have a problem.
My Harvestright purchased in May of this year System V5.0.13 does not seem to allow me to set extra freezing hours manually, can you please advise.Many thanks.
If you have the version with the task bar, you can add extra time when it has 2 hours left
I went into customize on the screen and changed the 2 hours to 10 for every batch. That way I don't have to worry if the 2 hours time comes up when I'm not there , sleeping or don't notice I can then take the food out on my schedule. Some food items I know I will want extra dry time. It's taken alot of stress out of the process.
@@live.life.simple. That appears to be my problem i cannot find a task bare that allows extra freezing time, only final dry time
@@karenf14 Hi Karen, thanks for your helpful answer, my problem is that my control panel version does not seem to allow for programming extra freezing time only extra final dry time
Have you ever freeze dried raw shrimp?
I have not done whole, but have done pieces of shrimp in jambalaya
@@live.life.simple. we are going to try it but shooting in the dark. Was hoping you had
I have seen other people FD shrimp and now Thrive Life is carrying FD shrimp that I’m going to try before I FD any myself.
Rehydrate shrimp in COLD water. :)
@@kandispeer I wonder if you could rehydrate shrimp with white wine?
Try rehydration through pansear with butter and herbs. Best burger I've had on awhile