Your videos are always educational. I found that "Turkey" bacon freeze dries and stores very well. It has almost no fat to start with. It taste just like real bacon.
I always thought because of the fat content that it would go rancid. How long do you think it would honestly last if we did it as you suggested? By the way,thank you so much for all you do! Great video!
Rancidity only happens with oxygen. Remove the oxygen and the bacon, in theory, could last forever. Remove the moisture and keep in a stable temperature increases the life of the food. Only time will tell. See you in another year.
I haven't noticed any taste yet. But concerned of oil getting into the OA. I don't think there's a taste from iron and carbon. It's the chlorides that could be questionable. All are food safe.
Mr Phil, I freeze dry and dehydrate, I have found that we like the texture of dehydrated veggies better when rehydrated than freeze dried, not as mushy. The shelf life of dehydrated is not nearly as long though. Can I freeze dry veggies after dehydrating to extend the shelf life ?? Sure would appreciate your input. Thank you
You can use your freeze drier by removing the shelf which can be a hassle or buy a vacuum chamber. see links below: ua-cam.com/video/nHM2cnf_FY8/v-deo.html ua-cam.com/video/CDj02lxBFiQ/v-deo.html
2 questions please. I want to FD uncurled bacon only. Would the process be the same and do you have any doubts that being uncurled it may not last once freeze dried and vacuumed packed? Also….I forgot the second question! 🤔 I may be back if I remember it. lol 🙄
Is there such a thing as uncured bacon? Does cooking it cure it in some way? I would guess it would be the same. Salt always helps preserve meat. Cooking or freeze-drying removes water. OAs and vacuum packing removes oxygen.
Awesome info, this is the best video on freeze drying high fat meats like bacon. I eat carnivore and am a prepper so food storage is "Top of Mind" for me so I won't bye, or make freeze-dried carbs, thanks again for the info.
This was very helpful as I too have bacon in my freezer that I should freeze dry. Also, a side note, I usually cook bacon on a cookie sheet/ rack in my oven. After removing the rack from the pan I pour the rendered grease into a bowl and keep only the clearest part. This is perfect for cooking later and adds wonderful flavor. I can’t bear to throw it away! 😂.
The wife did similar with Italian sausage! It was much easier. 2/3 regular to 1/3 hot sausage! You could literally add milk and have it for breakfast 😅
Too much trouble, just freeze dry it raw. And have the nutritious fat later. Most of the freeze-dried food companies sell fat food meat freeze-dried and when dried they are up to 50% fat. People keep spreading the myth you can't dry fatty food. Just make sure the meat is dry.
You'll need to remove all the oxygen. A normal oxygen absorber may not be enough. Any oxygen can cause the fat/oils to oxidize causing the fat to go rancid. I would also vacuum pack your raw bacon.
Your sniffer registered 18% O2. Open air composition is 20.95% oxygen. It would seem 18% is very high considering the use of an O2 absorber. Can you explain, please?
The pump had to draw something into the sensors. As soon as I broke the seal of the bag air would have rushed in, or would have been drawn in from the pump. The air would mix with any other gases inside the bag such as CO, H2S, and Methane. The primary thing to remember is the presence of any gas that would indicate spoiled food. The absorber was still soft and began to heat up indicating it did its job.
Your videos are always educational.
I found that "Turkey" bacon freeze dries and stores very well. It has almost no fat to start with.
It taste just like real bacon.
Fat is the problem to overcome.
This is good to know, I have hesitated to freeze dry high fat meats i will try this.
Thank you for your work.
Very timely, as I was just starting to get my bacon collection out of the freezer. Thank you!
I just ran across your video on freeze dry bacon! Thanks!! Great info and a well made video 🙏
I save my bacon fat for cooking! 😊
I drink mine before it cools
Bacon is the best ingredient to make prime rib.
I always thought because of the fat content that it would go rancid. How long do you think it would honestly last if we did it as you suggested? By the way,thank you so much for all you do! Great video!
Rancidity only happens with oxygen. Remove the oxygen and the bacon, in theory, could last forever. Remove the moisture and keep in a stable temperature increases the life of the food. Only time will tell. See you in another year.
Also, check out the fat content on Mountain House freeze dried backpacking type foods. They guarantee freshness up to 25yrs too!
So interesting and informative the best I watched
Must have bacon
Thank you! Great info. Do the OA's give off a taste to food? Thinking if you used too big of OA in the bag? Thanks!
I haven't noticed any taste yet. But concerned of oil getting into the OA. I don't think there's a taste from iron and carbon. It's the chlorides that could be questionable. All are food safe.
Mr Phil, I freeze dry and dehydrate, I have found that we like the texture of dehydrated veggies better when rehydrated than freeze dried, not as mushy. The shelf life of dehydrated is not nearly as long though. Can I freeze dry veggies after dehydrating to extend the shelf life ?? Sure would appreciate your input. Thank you
Don't see why not. The batch time should be much shorter.
@@Philat4800feet THANK YOU and Thank you for all the information you share.
How do you vacuum seal the mylar bags? I have a Food Saver but it needs the special bags.
You can use your freeze drier by removing the shelf which can be a hassle or buy a vacuum chamber. see links below:
ua-cam.com/video/nHM2cnf_FY8/v-deo.html
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
Do you ever reconstitute your bacon with a liquid (maybe a pork stock) or do you just eat it dry and crispy?
Not really, although it's used in recipes such as baked beans and potato salads.
I would like to put whole freeze dried bacon in jars vacuumed sealed with OA. Is that feasible?
Yes
2 questions please. I want to FD uncurled bacon only. Would the process be the same and do you have any doubts that being uncurled it may not last once freeze dried and vacuumed packed? Also….I forgot the second question! 🤔 I may be back if I remember it. lol 🙄
Is there such a thing as uncured bacon? Does cooking it cure it in some way? I would guess it would be the same. Salt always helps preserve meat. Cooking or freeze-drying removes water. OAs and vacuum packing removes oxygen.
@@Philat4800feet my uncured bacon is without sodium nitrate in the ingredients.
Yay! I'm so glad to know I can FD bacon! Thank you!
Awesome info, this is the best video on freeze drying high fat meats like bacon. I eat carnivore and am a prepper so food storage is "Top of Mind" for me so I won't bye, or make freeze-dried carbs, thanks again for the info.
This was very helpful as I too have bacon in my freezer that I should freeze dry. Also, a side note, I usually cook bacon on a cookie sheet/ rack in my oven. After removing the rack from the pan I pour the rendered grease into a bowl and keep only the clearest part. This is perfect for cooking later and adds wonderful flavor. I can’t bear to throw it away! 😂.
I get that a lot
Do you think all the salt in the bacon helps preserve also? Im very impressed it stayed good I'll have to try when I find a deal on bacon.
Salt and dryness and lack of oxygen are key.
The wife did similar with Italian sausage! It was much easier. 2/3 regular to 1/3 hot sausage! You could literally add milk and have it for breakfast 😅
Thanks kindly for all the knowledge you share 👍
Too much trouble, just freeze dry it raw. And have the nutritious fat later. Most of the freeze-dried food companies sell fat food meat freeze-dried and when dried they are up to 50% fat. People keep spreading the myth you can't dry fatty food. Just make sure the meat is dry.
You'll need to remove all the oxygen. A normal oxygen absorber may not be enough. Any oxygen can cause the fat/oils to oxidize causing the fat to go rancid. I would also vacuum pack your raw bacon.
Your sniffer registered 18% O2. Open air composition is 20.95% oxygen. It would seem 18% is very high considering the use of an O2 absorber. Can you explain, please?
The pump had to draw something into the sensors. As soon as I broke the seal of the bag air would have rushed in, or would have been drawn in from the pump. The air would mix with any other gases inside the bag such as CO, H2S, and Methane. The primary thing to remember is the presence of any gas that would indicate spoiled food. The absorber was still soft and began to heat up indicating it did its job.
Dang, you are pressing the limits. Thank you!
How far can I go before I crash and burn?
@@Philat4800feet I think you are one extra fatty piece away from the edge.
If you cleaned that out of the freezer, why is it thawed out and looking like new?
Not all food looks like it went through an ice age. I have a frost free freezer.
Took it out and let it thaw. What’s the big deal or are you into the GOTCHA?
No GOTCHA, just make sure the fat is rendered and vacuum seal it to remove ALL the oxygen.
Great video!
Can't go wrong with bacon
Fantastic thank you!