Adventures in freeze drying

[kiver]

I am now on my third load of freeze drying with my new Harvest Right medium dryer. The first batch was a bread load spritzed with a vinegar water solution to purge the machine of smells. Second was 36 homemade burger patties. I used 80-20 beef, grilled patted dry and rinsed with hot water. Getting as much fat of the product increases it’s storage. The process took 22 hours, but some of that was added time so I could sleep.
Rehydrating was pretty simple for it. I soaked in hot water for 10 minutes. I put it in a pan and melted a slice of cheese. While it wasn’t “fresh off the grill” it was really good. I am thinking the lack of all that fat took away from it. I gave one to my son and he had no idea I did not just make it.

Second load was Candy. I had to justify the purchase to my wife

I am now running bananas

The machine is a bit noisy, but where I have it In The basement, I can’t hear it at all in the bedroom

 

[Sparkey]

You can sell the candy people are making some good cash selling freeze dried skittles.

 

[kiver]

You can sell the candy people are making some good cash selling freeze dried skittles.

That’s what the wife said. I’m also growing Carolina Reapers. I might freeze dry them with some candy and hit a couple farmer’s markets/ craft shows

 

[kiver]

Bananas are amazing. I like them better then fresh. They have the texture of lucky charms marshmallows. Next is chicken.

One tray bbq thighs
One tray shredded breast
One tray cubes
One tray raw egg. 12 of them

 

[whalerman69]

.

 

[Yazz]

Any updates?

 

[kiver]

I was going pretty strong for a few months but took a break when the heat wave hit. I’ll start back up soon. So far I have 7 bins done. Mostly proteins. Chicken, beef, fish, milk and eggs. I’ve done shredded cheese, sour cream, garden veggies and made powders. I’ll complete an inventory soon but I know I have over 61 pounds (pre-dried) of just ground beef

 

[Christian]

I was going pretty strong for a few months but took a break when the heat wave hit. I’ll start back up soon. So far I have 7 bins done. Mostly proteins. Chicken, beef, fish, milk and eggs. I’ve done shredded cheese, sour cream, garden veggies and made powders. I’ll complete an inventory soon but I know I have over 61 pounds (pre-dried) of just ground beef

Are you cooking all of the "meats" prior to FD'ing or raw?

I'm asking because I've seen both on YT and most folks seem to be in one camp or the other without explanation as to why and was wondering what, if any, your experiences have been thus far.

TIA.

 

[kiver]

Are you cooking all of the "meats" prior to FD'ing or raw?

I'm asking because I've seen both on YT and most folks seem to be in one camp or the other without explanation as to why and was wondering what, if any, your experiences have been thus far.

TIA.

I have been cooking the chicken and about 30% of the beef. Fish is almost all cooked but I did raw freeze some polluck. I like the way the raw beef cooks compared to the already cooked. My eggs I keep raw. They reconstitute much better raw. I plan on making cooked MRE’s in The future. It’s good to know you can just grab it and eat it and not worry about needing a source to cook it.

 

[BTSDOG]

how much are the freeze dry units ??

 

[kiver]

how much are the freeze dry units ??

I paid around $2900 for a medium. I was looking at stocking up with a one year supply of FD food with Mountain House and was floored about the cost. I figured it was better to make this investment and make the food that my family will eat, with out all the additives and high sodium. I estimated doing it my self will cost 60% less. This was at the time of purchase. Prices of MH have skyrocketed since

 

[Fritz the Cat]

I paid around $2900 for a medium. I was looking at stocking up with a one year supply of FD food with Mountain House and was floored about the cost. I figured it was better to make this investment and make the food that my family will eat, with out all the additives and high sodium. I estimated doing it my self will cost 60% less. This was at the time of purchase. Prices of MH have skyrocketed since

Have you tried Skittles? A podcaster i follow does Skittles and sells them to help pay for the unit.

Skittles - Etsy

Check out our skittles selection for the very best in unique or custom, handmade pieces from our shops.

www.etsy.com

 

[BTSDOG]

whats the big deal about freeze dryed skittles ?

 

[Fritz the Cat]

whats the big deal about freeze dryed skittles ?

Taste and texture apparently. I haven't tried them myself.

 

[Fritz the Cat]

View: https://youtu.be/Yv-PcfW7FJQ

 

[kiver]

Have you tried Skittles? A podcaster i follow does Skittles and sells them to help pay for the unit.

Skittles - Etsy

Check out our skittles selection for the very best in unique or custom, handmade pieces from our shops.

www.etsy.com

The wife has me do candies occasionally. Milk duds are amazing. Gummy bears and jolly ranchers puff up and become airy and crunchy

 

[kiver]

There is also a use for cannabis if you are into that

 

[kiver]

6 month test. This is 80/20 beef. I am going to rotate this out with 90/10 for lower fat content. After 6 months, tasted and smelled just like I packed it. I have about 60 pounds packed and plan to rotate it all in six month increments. I have cooked beef where I rinsed the fat off for longer storage

 

[NH_Realtor]

6 month test. This is 80/20 beef. I am going to rotate this out with 90/10 for lower fat content. After 6 months, tasted and smelled just like I packed it. I have about 60 pounds packed and plan to rotate it all in six month increments. I have cooked beef where I rinsed the fat off for longer storage

Think 70/30 would freeze dry well? Or too much fat?

 

[kiver]

Think 70/30 would freeze dry well? Or too much fat?

I guess it wont go bad and make you sick. The fat just gets rancid over time and smells and tastes like crap. I am still experimenting with time and how long things last before they go rancid. I am probably going to keep a few of the 80/20 and test them at 6 mo, 1 year, 1.5 year etc. I also pack in Mylar with an o2 absorber and chamber vac. So far nothing I have done has gone rancid in the 6 months I have had it. I did have a chili that got soft in that packaging due to a pin hole in the mylar. I discarded that but it probably would have been fine to eat due to it only being packages for a few days. I have seen people post swollen bags due to packaging before they were completely dry and starting to ferment

 

[kiver]

Made some apple powder and a veggie mix powder. The apple is awesome. It’s like instant cider. The veggie I take a scoop a day as I hate eating vegetables. I found purée-ing them first fives you a much finer powder. Only thing is you have to be quick in packaging it as it will absorb humidity in the air

 

[strangenh]

I guess it wont go bad and make you sick. The fat just gets rancid over time and smells and tastes like crap. I am still experimenting with time and how long things last before they go rancid. I am probably going to keep a few of the 80/20 and test them at 6 mo, 1 year, 1.5 year etc. I also pack in Mylar with an o2 absorber and chamber vac. So far nothing I have done has gone rancid in the 6 months I have had it. I did have a chili that got soft in that packaging due to a pin hole in the mylar. I discarded that but it probably would have been fine to eat due to it only being packages for a few days. I have seen people post swollen bags due to packaging before they were completely dry and starting to ferment

If you have higher fat content, you may benefit by adding some low sugar acidic component like cranberry - this is basically the pemmican concept.

 

[kiver]

If you have higher fat content, you may benefit by adding some low sugar acidic component like cranberry - this is basically the pemmican concept.

Interesting. I’ll look into this

 

[Pilgrims Pride]

Do you use a food saver to package your foods? My wife has one and it's amazing. We've put venison chili away for over a year and it tasted just as good and fresh as the night she made it.
Note: this was not dehydrated.
It was put in food saver (vacuum sealed bags) and then frozen.

 

[kiver]

I used to just pack in mylar with an o2 absorber and chamber vac it. I like vacuum sealing the food as it is easy to tell if the food has been compromised or if there is a hole in the bag. Problem was that the mylar is delicate and would get pin holes in it. Now I vacuum seal in plastic with an O2 absorber and pack those bags of food in mylar. It might be overkill but it gives me piece of mind that the food is sealed and dry

 

[NH_Realtor]

Finally got mine up and running, first batch after bread run was skittles for the kids.

Probably gonna run some chicken and lean meat to test it out, just ordered the silicon mats as well from harvest right.

 

[kiver]

Finally got mine up and running, first batch after bread run was skittles for the kids.

Probably gonna run some chicken and lean meat to test it out, just ordered the silicon mats as well from harvest right.View attachment 731300

They have a candy mode now since the new software update. I have not yet updated the software but there is a lot of talk on Youtube about it. My kids love fruit. Pineapple is awesome, but takes forever

 

[NH_Realtor]

They have a candy mode now since the new software update. I have not yet updated the software but there is a lot of talk on Youtube about it. My kids love fruit. Pineapple is awesome, but takes forever

I haven’t done the update, I’ve seen some people on the fb group saying not to do it.

Planning to do some fruits, veggies and cheese next then get moving on to proteins.

 

[bottle-cap]

Local place in Plymouth.

Freeze-Dried Fruit Snacks | Freeze-Dried Food Subscriptions

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[NH_Realtor]

Did some blueberries too but I don’t think I left them in long enough.