10 Pounds Of Roast Beef Freeze Dried Ep66
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- Опубліковано 30 вер 2024
- Today I freeze dry 10 lbs of Roast Beef in my Harvest Right Freeze Dryer. This will be a great addition to my Emergency Food Supply. Thank You HarvestRight.com
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Chef's Choice 615A000 Slicer amzn.to/2PvRGZv
gallon 7 mil mylar bag amzn.to/2HZ7D6n
Vacmaster Pro350 amzn.to/385TTBd
putting the meat in a bowl/saucer with water in the freeze dryer and then pulling a vacuum will reconstitute very rapidly. I don't know about your vacmaster, but other chamber style vacuum sealers have a "saute" setting which does the same. Just sucks the water right up into the center of the meat a LOT faster.
What a great idea! Thank you for this tip :)
Nice one John. Love your channel and your easy-going attitude. Love your music intro on your videos also. Well done. Keep it up!!! I wish you the absolute best!!
Thanks 👍
Hey John,
I have found that in many cases, if you let the item re-hydrate for at least 30 minutes, it is ready to "heat & eat". Give it a try and if it does let me know on Mewe or here. Love your content my friend!
I agree. Particularly beef takes a while if "dry". But it IS good.
Another great vid. I am new to freeze drying and appreciate your content. Subbed.
Thanks for the sub!
I like your videos, very helpful bud. Subscribed!
Thank You
You should leave the bags unzipped so you can actually get all the air out of the bag. The first time you use the zip lock should be when you open for use
A clamp style vacuum sealer wouldn’t evacuate the air from a bag like that anyway so it doesn’t make any difference. He’s just using the vacuum sealer to heat seal the bag, the O2 absorber will preserve the freshness.
what kind of sealer do you have? I could hear it in the background. Is it a vacuum sealer? If so does it work on 7ml? I have a vacuum sealer, but it doesn't work well on mylar.
It is the VacMaster 380. For mylar I only use the seal option of the VacMaster as It does not vacuum un-textured mylar bags.
John - great vid. What are your thoughts regarding fat content of meat and long term storage? Thanks
Thanks for watching. In my opinion you MUST remove as much fat as possible. The more fat you leave the shorter the storage time. I have read online but can't confirm that for fat to go rancid it needs Oxygen so if I have meat say ham or similar that contains fat I will double the O2 absorbers that I would normally use. Not sure it makes a difference but O2 absorbers are relatively cheap.
I just freeze dried some deli cuts of roast beef and it's testing at 0% moisture in most spots, but there are some spots where it's testing at up to 8% - 9% moisture, though it's so dry it's brittle. Is it done or do I need to run it through again? What percentage of moisture is safe for meat?
Excellent video.
To rehydrate different types of food, have you tried rehydration in a vacuum environment?
I have not but sounds like a good idea
I've thought about vacuum rehydration by putting in a jar....wonder how that would work with your pasta in a jar to rehydrate those noodles?
Will those bags last for many years even though you did not vacuum seal them?
Absolutely
lol, we always have to sample the ends!
How long did it take to freeze dry?
Dang John, now I have to buy a meat slicer.
Love mine, not so fun to clean but indispensable for large cuts of meat
LOL... me too
Roast Beef Freeze Dried .
Another great idea! I think I’ll make this, but freeze dry the gravy separately. Thanks JIB!
In hind sight I agree!
Thank you so much for this video. I made it and it turned out great. Rehydrated some and the gravy and meat are perfect! I made extra gravy. :)
Fantastic! Sounds delicious!!
Jon, as always, very informational. It looks like you could be a carpenter so, would you design a Freeze-drying kitchen for us that you feel would be the best setup? Your cooking, slicing and freeze-drying videos are the best. Keep up the Great Work Buddy!
Wow, ok....I love making eye of round roast and cut very thin for sandwiches. I have that exact same meat slicer. I'm going to try that with an eye of round roast...they are very lean cuts of beef!
Sounds great!
Do you roast eye of round in the oven? Or is it a slow cooker roast?
@@JohnInBibs I roast it in the oven. I cut into the roast all over with little shallow cuts, deep enough to stuff very thin slices of fresh garlic. Then I do a rub like I use on my NC pulled pork with lemon pepper, paprika, garlic powder and cayenne pepper. (usually let it set in the refrigerator for 1-3 hours like this and then take out of the refrigerator for 30 minutes prior to roasting in oven.) I roast at 475 degrees for 6-8 minutes a lb and then turn down heat to 170 in my gas oven. I let this set for about1 hour at 170 degrees depending on the size of the roast. I usually take it out when it is 135 degree internal temp, so it's medium-rare. It develops a wonderful bark with the high temp and the rub. I slice almost paper thin with my meat slicer, but if I were to freeze dry I'd do it a little thicker, so it would hold it's shape and not crumble. I never buy deli roast beef anymore. I just buy eye of rounds on sale and sometimes they will sell you a 6-7 lb piece for $1.00 cheaper per pound doing it this way, too!
@@lifewantstolive Wow, great description, I could see it in my mind, LOL. You have me drooling now. I will definitely try this. Thank You
BTW the seasoning you used is not creole seasoning despite what it says it is referred to as just Tony's