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Freeze Drying Your First 500 lbs of Food - Batch 22 - Milk (with extra ranting)
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- Опубліковано 7 чер 2022
- This batch comes with extra ranting about oxygen absorbers and Mylar bags.
Freeze dryer batch #22 - 10 lbs of Milk. Started freeze drying this batch June 4th.
First 500 lbs data spreadsheet link: docs.google.co...
Batch worksheet link: docs.google.co...
Want to support this work? Buy me a coffee :-) www.buymeacoff...
Cost of the milk: $4.38 for 10 lbs
Total batch time: 45 hours 8 minutes
Weight before drying: 10 lbs, Weight after drying: 506 grams (about 1.1 lbs)
Power use: 31.43 kWh
Bagged into: 5 quart 7 mil Mylar bags with 300cc oxygen absorbers.
Starting your freeze dried food pantry. 100 Days: The first 50 batches - Freeze Drying Your First 500 lbs of Food
Start by asking yourself this question. Why are you freeze drying food? Knowing this should help you decide what you should freeze dry first.
I'm freeze drying because:
Just to freeze dry leftovers?
You want to make your own food for camping/backpacking?
For if/when the SHTF?
For a short term emergency?
You have your own garden and want to freeze dry the food?
You love Costco but don't have a family of 6?
You are good at finding the food sales but only have 1 freezer?
When you cook homemade chili just for yourself you make 10 gallons? Because you have 3 full freezers and are worried about power outages?
This list is about getting started on a 500 lb mixed pantry of freeze dried foods in 100 days.
(This may be a bit optimistic and perhaps it'll only be 400 lbs)
Goal of about 85 lbs per category. (100 lbs per category if we don't do the Meals/Dishes)
1) Meats:
2) Vegetables:
3) Fruits:
4) Dairy:
5) Grain / Starch:
6) Meals / Dishes:
BOOKS:
Freeze-Drying 3rd Edition (I haven't read this one, but I would like to, Too much $)
by Peter Haseley, Georg-Wilhelm Oetjen
Foods and Food Production Encyclopedia (I have this set. I got a deal!)
by Douglas M. Considine, P.E.
Glenn D. Considine
LINKS:
A great/fun/interesting demonstration of gases going through balloons. Self Inflating Balloons?! ( Cody'sLab) • Self Inflating Balloons?!
The barrier film breakdown www.inteplaste...
Barrier Properties of Polymers polymerdatabas...
polymerdatabas...
Oxygen Transmission Rate www.polyprint....
Oxygen and Water Vapour Barrier - Properties of Flexible Packaging Films
usa.dupontteij...
Food spoilage - Rancidity and food chemistry. September 14, 2017 Storing Food - chemical reactions, fats, food enzymes, preservation foodcrumbles.c...
Freeze dried food will stay fresh for many years and be ready and waiting when you need it.
We do videos showing how we are using our Harvest Right Freeze Dryer to freeze dry food for long term storage. (We have the medium size machine that we got in August of 2017) Freeze dried food is also great for prepping or just for camping and snacking!
AFFILIATES & REFERRALS
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If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our link. It helps us and costs you nothing! affiliates.har...
We have the medium freeze dryer with the original vacuum pump.
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Amazon affiliate links to some of the things we have been using; it helps us and costs you nothing.
• Escali Primo Kitchen Scale amzn.to/3r8VqRe
• Etekcity Kitchen Scale11lb/5kg amzn.to/3K3ajhY
• Power meter amzn.to/3s4RVOr
• The New Artisan Bread in Five Minutes a Day: amzn.to/33NTPtt
• This is the scoop I "adjusted" (see video) for bagging amzn.to/3pdTB4J
• Silicone Square Cake Pan - Set of 2 amzn.to/2YvAp6L
• Teflon Tape for Impulse Sealers amzn.to/3pt2nMd
• Dial Thermometer -40 to 160 F 1-Inch amzn.to/3pvAfIm
• Parchment paper - We usually get our at Costco, but they also have it on Amazon amzn.to/3owy5qC or amzn.to/3Cw1WXL
• Corrugated Plastic Sheets we use in our freezer amzn.to/2YqAM2A
• Drill Bit 5/32" x 10" Extra Length amzn.to/3tEOvRx
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We are participants in the Amazon Associates Program, an affiliate program designed to provide a means for sites to earn fees by linking to amazon.com. As an Amazon Associate I earn from qualifying purchases.
For the 7 x 7 pans try the Dollar Store, that's where we got ours. (They were labeled 8 x 8 because they measure the top)
Want to support the channel? Buy me a coffee :-) www.buymeacoffee.com/DanZm
First 500 lbs data spreadsheet link: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing
Batch worksheet link: docs.google.com/spreadsheets/d/13DCB2hXo9_ZYrhIUicLk2IrEaQGszwbaJTcEH8wJxk4/edit?usp=sharing
BOOKS:
Freeze-Drying 3rd Edition (I haven't read this one, but I would like to, Too much $)
by Peter Haseley, Georg-Wilhelm Oetjen
Foods and Food Production Encyclopedia (I have this set. I got a deal!)
by Douglas M. Considine, P.E.
Glenn D. Considine
LINKS:
A great/fun/interesting demonstration of gases going through balloons. Self Inflating Balloons?! ( Cody'sLab) ua-cam.com/video/4VY62gmMFrY/v-deo.html
The barrier film breakdown www.inteplastef.com/news/read/the-barrier-film-breakdown#
Barrier Properties of Polymers polymerdatabase.com/polymer%20physics/Permeability.html
polymerdatabase.com/polymer%20physics/Polymer%20Solubility.html
Oxygen Transmission Rate www.polyprint.com/understanding-film-properties/flexographic-otr/
Oxygen and Water Vapour Barrier - Properties of Flexible Packaging Films
usa.dupontteijinfilms.com/wp-content/uploads/2017/01/Oxygen_And_Walter_Vapour_Barrier_Properties_of_Flex_Pack_Films.pdf
Rancidity of Food: Introduction, Types, Factors and Prevention of Rancidity | Food Chemistry | Biotechnology
www.biotechnologynotes.com/food-biotechnology/food-chemistry/rancidity-of-food-introduction-types-factors-and-prevention-of-rancidity-food-chemistry-biotechnology/14100
Food spoilage - Rancidity and food chemistry. September 14, 2017 Storing Food - chemical reactions, fats, food enzymes, preservation foodcrumbles.com/food-spoilage-rancidity-and-food-chemistry/
Prevention of Hydrolytic and Oxidative Rancidityand Nutrient Losses in Rice Bran During Storage digitalcommons.lsu.edu/cgi/viewcontent.cgi?article=7859&context=gradschool_disstheses
Rancidity www.sciencedirect.com/topics/agricultural-and-biological-sciences/rancidity
That's not ranting; that's valuable information! Thank you!
Thanks for that. Some of the information out there just makes me wonder where it comes from, and makes me sad. They are why I started putting up my own videos.
I've even seen one video where the person states, as a fact, that storing an oxygen absorber in your baking soda or baking powder and it could EXPLODE. I'd love to see the science behind that. I looked at the chemistry and I just didn't see how. I realize that some things like baking soda don't need oxygen absorbers, but explode? I don't think it would be too much to ask for them to share the scientific paper/article.
@@SchoolReports but if it’s on the internet it must be true.
@@eileenniehaus5368 Exactly! That's our #1 joke at our house! 🤣
I want to thank you for all the great instructional videos. We have learned so much from you. We are expecting our freeze dryer sometime during the next week and are excited to put all your great advice to work. BTW, love you T-shirt in this video, as someone who has spent a lot of time working in Russia and China I have seen socialism first hand. Keep the great videos coming!
Thanks for watching! Your new machine should be faster and with a more sophisticated firmware, but some controls will be different. We have been loving ours, especially doing this series, we finally have goals. Don't wait 500 batches, like we did, before you make a freeze drying plan.
With some shirts I have to make sure I show the whole print or it might give the wrong message. 😀
Love your shirt and that truth. I am a first generation immigrant and grew up in former communist Yugoslavia, where I stood in line for bread and milk as a child.
👍 My favorite line is "So Good it's Mandatory"
Reminds me of the last 2+ years!
@@SchoolReports where do you get these shirts from?
@@Sabrina1998 The one at the beginning of this video was from Amazon and the one at the end I got in Fields, Oregon. We went to Fields because of this video: ua-cam.com/video/TIS8Y6e_oDM/v-deo.html Good burgers and good milkshakes.
Thanks for the “rant”! Some of us aren’t smart enough to comprehend some of the data you research and I appreciate your educating me. Even on videos of things I will probably never do, I watch the whole thing for tidbits you work in. I appreciate your way of simplifying things.
Thanks.
Thanks for helping me understanding about the science- it helps me understand why we are doing some things. I’m so new at this so i need to understand about moisture and oxygen.
The big enemies of long term food storage are moisture, oxygen, heat, light, and physical damage. (Not necessarily in that order:) And we can't get away from these, only minimize them.
Good info about the last 15 min that the heaters turn off.
I hand defrost my freeze dryer. As soon as I remove a batch and bag it, I take the ring off and pull the shelves out as far as possible. I keep pulling it bit by bit until it comes out free of the ice and rest it on towels on end with the wire connection up. I do not uncouple the wire. There's no need. At this point, I break the existing ice in the drum with my hands, scoop the ice into a bowl, and toss in the sink. This allows me to dry the unit with towels and ensure no food is in the drum. I inspect the shelves for food bits and use a long brush to get any bits out onto the towel. The last thing I want is bits of food clogging the hole in the unit where the water exits. So far, I can defrost the unit and get it ready for another batch in less than 2 hours.
You make it look so easy!
I'm so excited for this one. Still haven't tried to freeze dry milk... Yet
#1 tip: Make sure the milk is very frozen before it goes into the precooled freeze dryer. 😀 Everything should go fine.
Great video thankyou , I have not done milk yet but ill add it to my to do list , I also think it was good that you mentioned how to look at it you would have thought it was done I've seen homesteader youtubes where that's exactly what's happened but come time to bag / jar it up cold spots were found , I hate the thought of all that hard work gone to waste so id rather just add a couple of extra hours to be sure .
Yes, rules to live by: When in doubt, add more time!
You are an inspiration! The amount of freeze drying you do is amazing. Great information as well.
Thanks for watching and commenting. The interactions and view counts are the way I keep score in the competition with myself.
Wow thanks
Great video as usual! Am so glad you've changed microphones... the high pitch squeal is gone.
Thanks. I changed my microphone last year, AND changed editing software, AND I'm not using the noise reduction filter (based on viewers feedback) as much. They said the noise reduction made the noise worse. I really appreciate any sound feedback, especially about the higher frequencies, because I'm missing those.
I am new to freeze drying. You have taught me sooo much! Thanks for the information! I wanted to know where I could get th dividers for the square metal pans you use. Keep the info coming, please!
Thanks for watching and commenting!
The dividers are just something I made. The dividers are designed to fit the pans we got at a Dollar Tree store. The pans are a near perfect fit ** for our medium freeze dryer trays. (Turns out they have them online too www.dollartree.com/cooking-concepts-square-cake-pans-75-in/10065 ) The file is on Thingiverse. www.thingiverse.com/thing:3848619 (Some people feel that it's wrong to have food touch plastic - it's low on my personal risk list) I've updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans.
** Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, that and to fit the magnets.
For those without a 3D printer, here's my best ideas for getting some 3D printed dividers. Lots of areas have Maker's places with people that would love to do it for you. Or, better yet, some schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need.
I did make a couple of the dividers without using the 3D printer a short time ago. It turns out it's an easy craft project and my sister says they are working well. (I will be making more non 3D printed ones, they're easy, cheap, and work!)
Making Dividers for My Pre-freeze Pans Without Using a 3D Printer (For Our Medium Freeze Dryer) ua-cam.com/video/XNsbWn29xdE/v-deo.html
Stay tuned. 😁 I'm going to show another way using 1/2 thick cutting board. (For people with more tools and/or skills)
Haaaaa. I just started my milk batch while listening to your milk Video.
That's perfect timing!
BTW, if you check the First 500 lbs data spreadsheet link at the top, it not only shows what has been completed, but some of the things coming up.
Your videos are amazing! I am waiting on my FD to arrive in a couple of weeks. I feel I’ve learned so much from you already. Can you provide a link to your video showing how you modified the Fry Scoop. I’ve searched and have not been able to find it. Thank you and keep those videos coming!
Thanks for watching!
This is how I changed the scoop - Food Scoop For Freeze Dryer Tray ua-cam.com/video/trs26E42Zho/v-deo.html
It could be done without a 3D printer by heating up the cut off pieces with a heat gun (could be done over a toaster or in an oven) and I was able to easily flatten them. It would then be very easy to sand them to fit the side of the scoop and glue them on.
We just bought a freeze dryer and did a batch of strawberries for fun. I'd like to learn your process for making sure the food is completely finished. Do you have videos on that?
I don't have anything recent just about making sure the food is completely finished. I'll have to do that when I have time, thanks for the idea. The main thing is just checking the weights of the trays (like I'm doing in this video series) to make sure the weight drop has stopped, so all the water has been removed.
I did do a couple videos at the beginning of last year showing some basics. Freeze Dried Food - Checking for Dry ua-cam.com/video/PnY5sKyYGzY/v-deo.html & Showing Ice In Freeze Dried Food ua-cam.com/video/4-ISK1Kx8FM/v-deo.html
@@SchoolReports thanks so much! You answered my question. We'll just watch until the weight stops dropping. I'll be checking out all of your videos. Thanks again!
@@lilybee_ #1 rule - When in doubt, add more time! Do not bag anything that even MIGHT have moisture.
Have you ever calculated the amount of water that you caught in your drain bottle v/s that amount of water loss by weight? Good videos, Many thanks
I did try, but I'm losing some into the oil, some through the pump as vapor, and because I use my defrost fan, I lose some into the air.
Where can Ivette dividers for the pans that you use? Thank you!
Would like to know what are you using for the separators in the milk to make smaller brick? Also, where can I get the towel grubby thing you use for the paper towel to check for fluid and food?
Thanks for watching!
The divider is something I designed and 3D printed to fit our pans. Here is the design and print video if you are interested; ua-cam.com/video/3KLblPCTpHk/v-deo.html They were printed with ABS then vapor/acetone smoothed to seal them.
It would probably be pretty easy to make dividers using foamcore or cardboard and covering it with plastic wrap, for those without a printer. The pans are just some pans we bought at a local Dollar store. They were called 8x8" pans, but the bottoms are about 7x7", a perfect fit for our freeze dryer trays.
Another viewer used cut some out of thick plastic (like thick cutting board) to make their dividers. (They did have a laser cutter😁
The grabber thing is something I've had for decades and I have no idea where I got it, but It's similar to this one: General Tools 70396 Lighted Steel Claw Mechanical Pick-Up Tool, 24-Inch amzn.to/39QbCDP
They probably have them at all auto parts stores. You need one when you drop a bolt down the spark plug hole! Trust me. (or perhaps a screw in the door panel)
Dumb question but what is the benefit of this vs. just packaging up in mylar powdered milk?
Not a dumb question at all. Most powdered milk is made using a completely different process. A lot of it is spray dried and most is fat free. I've only had one brand that I didn't hate, (to be fair, it's been many years since I've had any) and it was still more expensive. All that being said, if you don't mind the taste of powdered milk, it might be a good way to go.
I am new to you and new to freeze drying. Where did you get your popcorn scoop and your pans? My scoop is too wide for my trays (medium size freeze dryer). Thank you. I’m binge watching your videos. So helpful.
The scoop is something that I "adjusted" starting with a scoop I got from Amazon. (link in the description) This is how I changed the scoop - Food Scoop For Freeze Dryer Tray ua-cam.com/video/trs26E42Zho/v-deo.html
It could be done without a 3D printer by heating up the cut off pieces with a heat gun (could be done over a toaster or in an oven) and I was able to easily flatten them. It would then be very easy to sand them to fit the side of the scoop and glue them on.
The pans are just some pans we bought at a local Dollar store. They were called 8x8" pans, but the bottoms are about 7x7", a perfect fit for our freeze dryer trays.
@@SchoolReports you really are amazing. I am in medicine so I feel I have a very nerdy scientific brain but you have me in awe.
@@cynthiahumphrey1718 Thanks! 😁
I saw on one channel or perhaps FB to dilute with water - is this necessary? We did one two trays test + two of almond milk and watered them down, we had no issues but would rather do ‘straight’ milk!
We have freeze dried gallons of milk and I have no idea why anyone would suggest any need to dilute milk with water. Maybe for cream, but not milk.
On the other hand (to answer something you aren't even asking), frozen concentrated orange juice works much better if we add at least 2/3 of the water that is usually added to concentrated OJ.
Remember, I'm just another idiot on the internet. I could be wrong. The #1 joke at our house is "But, I saw it on the internet!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
@@SchoolReports it might well have been the oj i saw and thought also milk. Our oj was wonderful! Plan on doing many more trays.
@@miarosie That would make more sense. You never know, I've heard from a lot of people who have been told a lot of odd things on the internet when it comes to freeze drying. (And every other subject. Let's face it, it the internet!) 🤣
"If you read it on the Internet, it's absolutely true!" - Abraham Lincoln
Love your tshirt! What does the whole thing say? Thanks
Thanks!
I think I show it best here - ua-cam.com/video/F2351166JZM/v-deo.htmlsi=HM8RuNFQ1bRDhZle&t=606
You can see it here on Amazon - amzn.to/3Zs5IOo
Please forgive me if I missed it but how long do you expect the milk powder to remain shelf stable? You used 2% milk. I would like to try whole milk.
Commercial companies have milk that is suppose to last for many, many years. We have freeze dried whole milk, 2%, and chocolate milk; they all seem to do fine. I only have 4 3/4 years of personal experience with OUR freeze dried items, so I only KNOW it's good for 4 3/4 years.
@@SchoolReports Thanks. My intention is to use it within 2 to 3 years.
Where did you get the tray dividers for the 7 inch pans, 3D printed?
Yep, the divider is something I designed and 3D printed to fit our pans. Here is the design and print video if you are interested; ua-cam.com/video/3KLblPCTpHk/v-deo.html They were printed with ABS then vapor/acetone smoothed to seal them. It would probably be pretty easy to make dividers using foamcore or cardboard and then covering it with plastic wrap, for those without a printer. The pans are just some pans we bought at a local Dollar store. They were called 8x8" pans, but the bottoms are about 7x7", a perfect fit for our freeze dryer trays.
Another viewer used a laser cutter to make their dividers
Sorry,where can I get the dividers?
🤣 The divider is something I designed and 3D printed to fit our pans. Here is the design and print video if you are interested; ua-cam.com/video/3KLblPCTpHk/v-deo.html They were printed with ABS then vapor/acetone smoothed to seal them.
It would probably be pretty easy to make dividers using foamcore or cardboard and covering it with plastic wrap, for those without a printer.
Another viewer used cut some out of thick plastic (like thick cutting board) to make their dividers. (They did have a laser cutter) 😁
The pans are just some pans we bought at a local Dollar Tree store. I have a picture of them on the Community page. They were called 8x8" pans, but the bottoms are about 7x7", a perfect fit for our medium freeze dryer trays.
Thank you!🙏🏻
OK, so I have decided I need one. In your opinion, is the oiless pump better?
I really don't know. In a lot of ways it sounds like the oil free pump is better, but I've only had the oil-type pump. When I got my freeze dryer the only choice was oil pump, and I'm WAY too cheap to get the oil free one. Maybe anyone who has had both could weigh in on this. I'll try to ask the question on the video I'm editing. (Rice)
@@SchoolReports Thank you!
@@CraftEccentricity Have you seen the vacuum pump poll on the community page?
So far the vote is about 78% Premier pump.
@@SchoolReports Yes I did, thank you! Seems the regular purchase that comes with pump, is the way to go.
I see you are using 2% Milk. Can Whole Milk work as well, or is there too much fat?
We have freeze dried 2%, whole, and store-bought chocolate, and had no problems with any of them. We do mostly 2% because it's what we use the most.
What size bag are the larger one you’re using? Where can I find them?
Do you mean the Mylar bags or the clear zipper bags?
The clear zipper bags. Larger than a gallon.
@@lindajoinman6964 They are Dynamic brand, 2 gallon resealable freezer bags that we got at Chef'Store. The price was just over 18 cents per bag. I know that Ziploc makes 2 gallon ones also, but I they tend to cost a lot more.
For an "idiot on the internet" you are at least well researched, which you can't say about most channels. I don't know who wouldn't spend the extra pennies to add the o2 absorber. When you think about it, FD'd food for many people is an insurance policy to ensure they have food to eat in hard times. So why wouldn't you preserve that food to the best of your ability? You'd spend $4K on the machine, and not spend a few bucks for o2 absorbers?!? I'm intrigued on how you can buy freeze dried butter when it doesn't do well in a HR machine. 🤷♀️ Unrelated, I'm wondering if you would share what your occupation is/was? Not many folks would even think about the scientific gravity of milk, so that makes me curious about your career. I'm guessing there's some engineering aspect just based on your oil filtration set up alone. You mentioned once that in work you learned not to trust the machines/sensors(?) and to always verify. I'm thinking whatever your career, it has been a positive influence on your freeze drying process.
You may have already seen (a version of) this answer that I posted in response to someone else's comment:
It was seeing some of the non-research freeze dry channels that first got me to start posting my own videos. Some of the information out there just makes me wonder where it comes from, and makes me sad.
I've even seen one video where the person states, as a fact, that storing an oxygen absorber in your baking soda or baking powder and it could EXPLODE. I'd love to see the science behind that. I looked at the chemistry and I just didn't see how. If you heat baking soda it decomposes into sodium carbonate, water and carbon dioxide and can put out fire. I realize that some things like baking soda don't need oxygen absorbers, but explode? I don't think it would be too much to ask for them to share the scientific paper/article.
I agree with you in regards to every issue you mentioned! Why spend the money on the machine and then use bag designed for something else? Or leave out the oxygen absorber?
Find savings in another place; buy the sale, buy in bulk, share the price of the machine with a friend. (or 2 or 3)
Freeze Drying PB patent info patentimages.storage.googleapis.com/98/29/b2/b68846a9b172c1/US3396041.pdf
The "unrelated" part, about occupation/career path history will have to wait for another time.
@@SchoolReports Explode?!? Ugh. 🙄 I haven't seen that, but I have read that using an O2 absorber with them may cause a chemical reaction that reduces their ability to work/leaven. That's it. No explosion. No drama. Just not work as good. I haven't tried it because I know in the case of sugar and salt, using an o2 absorber will turn them rock hard. I haven't made the mistake myself but have known someone in the prepping community that had this happen to them. Besides, to my knowledge salt and sugar don't go bad, so you just need to keep them safe from pests and contamination. Baking powder has a short shelf life anyway... not because of exposure to oxygen though. Its usually heat and moisture that causes it to stop working as well... or at least that was what I read on the internet, so who knows. I've personally not had some long enough to figure out when it goes bad!
@@karenpage9383 O2 absorbers in sugar or salt - I agree, no need. Certainly salt doesn't need to be preserved, salt was used as a food preservative. (I guess it still is.)
I have also seen/read that adding O2 Absorbers to bagged salt and sugar will turn them rock hard. I'm not sure I believe it. To be more accurate, I'm not sure that salt or sugar alone will get hard, I think (with no experiments or proof) it's the combination of salt or sugar, AND moisture.
Sugar and salt are hygroscopic; bags of sugar and salt already have moisture in them. Disclaimer: I do not know, and have done no experiments on these lines, but I strongly suspect that the issue with them becoming a hard lump may be because of the moisture in them. Next, when an O2 absorber is added, the bag shrinks by 21% and compresses them. Moisture plus pressure equals a hard block. I could be wrong! 😎 (But now you can say you read it on the internet)
I'll have to dry some and try it, along with baking powder and baking soda. It'll be interesting to see how much water is in a tray of sugar.
@@SchoolReports The person who I know of that tried it and ended up with rock hard salt and sugar had poured them into food grade buckets (I think 2 gallon buckets) and added the o2s. I think she ended up throwing the buckets out because she couldn't chip the salt and sugar out, it was so hard. I agree it was likely the moisture content responsible, though I can't imagine there is much in the product... maybe in the air that filled the remainder of the bucket? I don't know, but its not worth wasting product to figure it out. I'm frustrated that my FD runs have been on hold for the last couple weeks. The FD'er is in the same area of the basement that we're brooding meat chickens, and they are stinky despite changing their bedding daily. I don't think the FD can be contaminated by the birds but I don't want to risk that it pulls in some of their smell and makes the food taste nasty. They'll be out to pasture soon and I can disinfect everything and get back to clearing my freezer to make room for those same birds!
@@karenpage9383 I would think that there could easily be enough moisture in the salt or sugar. Did you see my strawberry video from back in January where I did a test of how much/fast moisture goes back in to food left out overnight? Moisture caused the strawberry cubes to gain 3% of their weight in just 12 hours, in a low humidity area. Like I said, I could be wrong. I look forward to testing salt and sugar, but I will probably wait until after this series. I've always assumed it was true, but I've never tested it, and I'd like to know the mechanism for why it happens, if it happens. 😊
I wouldn't run the freeze dryer under your conditions either. When you open the drain valve you're going to be filling the chamber (and every empty space between every participle of food) with the chicken air. I couldn't do it! 😝
I just finished putting chicken in the freeze dryer. Batch 25 of this series.