I was told by other freeze dryer people that I should rehydrate raw meat with cold water and cooked with hot water. The nice things about raw is that it won't take more moisture than it needs. I've only done beef and pork raw. I've FD'd rotisserie chicken. This makes me want to do raw boneless/skinless chicken breasts.
How technical should I get? The atoms in hot water are more active than cold water and will move more quickly though the tissue of the food. We're only talking about a 2-3 minute benefit until the water cools.
We've done lots of chicken breast, whole breast can take up to 3! days to freeze dry, but it's worth it IMO. We also reconstitute meat with vegetable or beef broth.
Growing up farm/ranch and butchering our own animals, I've never had a problem with beef being red or not red - just depends upon conditions and environments. If someone wants the red color returned to beef (from the hemoglobin factors being removed through FD'g), it can be rehydrated with straight or diluted beet juice. Haven't done it myself, but have been told that it is highly satisfactory.
Another awesome and information video. Muchas gracias, Phil!! :) I have also put up quite a bit of meat, cooked and uncooked. Trimming all the fat is key, and the thinner slices is wise, also 👍 I'm going to pick up one of those meters for sure, so the kids/whomever can feel safe and sure about the meats in the future. Thanks again!!
Thank you for this video. I only saw one other raw meat video and the meat was all gray, which was a turn off. After watching this video, I might just try it. Very informative and the meat looked fresh after rehydrating. 😊
I have just purchased an extra- large Harvest Right freeze dryer and I have everything to learn. I love your videos because I learn so much. I’m so glad that you showed (elsewhere) that freeze-dried food can go into zip- locked bags or Mason jars for short- term storing. Is that one year? Can one freeze dry cabbage? Thanks so much. You are a lifesaver.
Love your video, I share them all the time on MEWE hope you don't mind. I and a lot of others would like you to take a deep dive into rehydrating different food. Thank You
I prefer to do component freeze drying. I realized it is time consuming to get all the fat in meat removed. I found that using a 'senu' knife works well.
I grew up eating raw hamburger. I stopped the year that several kids died from eating undercooked fast food hamburgers. I am getting ready to empty out some meat in my freezer.
Thank you for another great video, John! I’d be afraid to freeze dry pepperoni, as fatty as it is, but would be curious to see how yours does, long term. Can you please share what the gas meter you’re using is, and where we can find one?
Honeywell GasAlert Max XT II Confined Space Multi-Gas Monitor They can be $700 to $1500. Not cheap. Do you really need one? You could get by with your own nose.
Phil: I question whether you should do pepperoni, most of the pepperoni from the local stores is at least 25% fat and some is over 30%. I defat my pepperoni when making homemade pizza in the microwave between paper towels for 45 seconds and then pat it dry before adding it to my pizza next to the sauce putting the cheese over it. I would like to save part of my arteries for another day. Authentic Italian whole pepperoni is a dried sausage aged for a long time is not inclined to spoil if it is kept in a cool, dark, dry locations for a long time.
As far as freeze drying, the less fat the better. if the fat is cooked or rendered the "meat" will last longer. I would vacuum pack it with an OA to make sure all oxygen is removed.
Great information. Now I have more things to fear. LOL Since the ham became moistened, is there risk of botulism? Would the bag expand like the canned foods that are affected? I have done raw hamburger patties, and raw eggs. I trust the eggs, but will take a look at the beef soon.
Food can "spoil" without being toxic. From the FDA: Foods that deteriorate and develop unpleasant odors, tastes, and textures are spoiled. Spoilage bacteria can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor. Most people would not choose to eat spoiled food. However, if they did, they probably would not get sick.
Regarding botulism, the numbers seem to vary, but between 3-10% moisture content in an anaerobic environment is what botulism needs to thrive. That's been my biggest concern - botulism growth without other food spoilage. But it seems if you have enough moisture for botulism the food will have already spoiled.
Thanks for this! We are trying to make the jump to meats, but it is intimidating! Where do you get your o2 absorbers, and how do you store them after you open them to prevent them all from going bad?
Check these out: ua-cam.com/video/kOAAOJqTohw/v-deo.html ua-cam.com/video/t8JGk-PZkFU/v-deo.html I have found the better OA are from LDS Dist, HR, and Discount Mylar
What if you add two absorbers and a few tablespoons of sea salt in the bag?? I did this because I’m phobic about the bacteria within the fat thriving. I shake the bags vigorously to hear the salt spread over the meat. Will this keep the meat better this way?
Interesting. Indigenous peoples have preserved foods for centuries using salt. Salt reduces the water activity of food. The OA would reduce the oxygen. I guess it would work, although you'll have extra salt to deal with at the time of eating.
@@Philat4800feet my thought on this was, that I planned to use salt on while cooking. It saves me a step. It’s as dry as can be so the salt hasn’t been uptaked, and introducing into the water should just wash it off mostly. I’ll have to give it some time and then try it out.
Was the chicken cooked or raw? Try thinner pieces of meat. It sounds like the meat may not have been rehydrated through and through. Use hot water to rehydrate, let soak in, put in bowl and cover with plastic wrap and heat up. The steam inside will help force the moisture deeper into the meat.
I love your videos but if you read the lable on on Mountain whatever products contain as much as 20% fat from bacon to hamberger, eggs are what 40% fat? So how can you tell people they have to remove all the fat? If Mountain whatever has been freeze drying and selling food for 30+ years and guarenteeing it for 10 to 35 years why can't we?
In order to see if your food is compromised in the mylar bags, I put a total weight on the bottom left corner when it’s completely packaged up, including the oxygen absorber. If that weight changes, I know that moisture has most likely gotten into the bag, or that the food was not completely freeze dried.
I was told by other freeze dryer people that I should rehydrate raw meat with cold water and cooked with hot water. The nice things about raw is that it won't take more moisture than it needs. I've only done beef and pork raw. I've FD'd rotisserie chicken. This makes me want to do raw boneless/skinless chicken breasts.
How technical should I get? The atoms in hot water are more active than cold water and will move more quickly though the tissue of the food. We're only talking about a 2-3 minute benefit until the water cools.
@@Philat4800feet Thanks!
We've done lots of chicken breast, whole breast can take up to 3! days to freeze dry, but it's worth it IMO. We also reconstitute meat with vegetable or beef broth.
All I know is that rehydrating cooked steak using hot water makes it seem like you just got it off the grill!
@@T4nkcommander Try Sous Vide some day
Thank you for your answer about eggs in a previous video!
Thank you for sharing that info. Even the failed package was helpful
🤣🤣🤣🤣the insert of Gordon Ramsey had me rolling! 🤣🤣🤣🤣🤣
It took me awhile to find a section without cursing
@@Philat4800feet I bet! I was not expecting meme content from you, but I was very pleasantly surprised
Phil thanks for this video, You are a wealth of information.... I'm going to freeze dry raw chicken next.
I have found that rehydrating raw pork chops in warm veggie broth is delicious in spite of no fat, it's very flavorful after cooking
I love this concept for rehydrating..
Great video
Growing up farm/ranch and butchering our own animals, I've never had a problem with beef being red or not red - just depends upon conditions and environments. If someone wants the red color returned to beef (from the hemoglobin factors being removed through FD'g), it can be rehydrated with straight or diluted beet juice. Haven't done it myself, but have been told that it is highly satisfactory.
That's diffrent.
Another awesome and information video. Muchas gracias, Phil!! :) I have also put up quite a bit of meat, cooked and uncooked. Trimming all the fat is key, and the thinner slices is wise, also 👍 I'm going to pick up one of those meters for sure, so the kids/whomever can feel safe and sure about the meats in the future. Thanks again!!
I borrow my meter from work. They're not cheap.
Thank you for this video. I only saw one other raw meat video and the meat was all gray, which was a turn off. After watching this video, I might just try it. Very informative and the meat looked fresh after rehydrating. 😊
Tasty too.
I do shredded cooked breasts. It seems to well enough. I may be brave enough to try raw meats after this video.
I have just purchased an extra- large Harvest Right freeze dryer and I have everything to learn. I love your videos because I learn so much. I’m so glad that you showed (elsewhere) that freeze-dried food can go into zip- locked bags or Mason jars for short- term storing. Is that one year? Can one freeze dry cabbage? Thanks so much. You are a lifesaver.
Lettuce, cabbage, tomatoes, and similar, rehydrate back kind of mushy. I've used FD cabbage in shrimp tacos...I missed the chunch.
Love your video, I share them all the time on MEWE hope you don't mind. I and a lot of others would like you to take a deep dive into rehydrating different food. Thank You
Here is South Dakota they make tiger meat. Raw ground beef and seasoning and eat it raw.
No rye bread and chips?
I prefer to do component freeze drying. I realized it is time consuming to get all the fat in meat removed.
I found that using a 'senu' knife works well.
I grew up eating raw hamburger. I stopped the year that several kids died from eating undercooked fast food hamburgers. I am getting ready to empty out some meat in my freezer.
Thank you for another great video, John!
I’d be afraid to freeze dry pepperoni, as fatty as it is, but would be curious to see how yours does, long term.
Can you please share what the gas meter you’re using is, and where we can find one?
Honeywell GasAlert Max XT II Confined Space Multi-Gas Monitor
They can be $700 to $1500. Not cheap. Do you really need one? You could get by with your own nose.
@@Philat4800feet oh, thanks for the quick reply. That is pricy, so I’ll just sniff it instead! 😄
Phil: I question whether you should do pepperoni, most of the pepperoni from the local stores is at least 25% fat and some is over 30%. I defat my pepperoni when making homemade pizza in the microwave between paper towels for 45 seconds and then pat it dry before adding it to my pizza next to the sauce putting the cheese over it. I would like to save part of my arteries for another day. Authentic Italian whole pepperoni is a dried sausage aged for a long time is not inclined to spoil if it is kept in a cool, dark, dry locations for a long time.
As far as freeze drying, the less fat the better. if the fat is cooked or rendered the "meat" will last longer. I would vacuum pack it with an OA to make sure all oxygen is removed.
Great information. Now I have more things to fear. LOL Since the ham became moistened, is there risk of botulism? Would the bag expand like the canned foods that are affected? I have done raw hamburger patties, and raw eggs. I trust the eggs, but will take a look at the beef soon.
Food can "spoil" without being toxic. From the FDA:
Foods that deteriorate and develop unpleasant odors, tastes, and textures are spoiled. Spoilage bacteria can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor. Most people would not choose to eat spoiled food. However, if they did, they probably would not get sick.
Regarding botulism, the numbers seem to vary, but between 3-10% moisture content in an anaerobic environment is what botulism needs to thrive.
That's been my biggest concern - botulism growth without other food spoilage. But it seems if you have enough moisture for botulism the food will have already spoiled.
Thanks for this! We are trying to make the jump to meats, but it is intimidating! Where do you get your o2 absorbers, and how do you store them after you open them to prevent them all from going bad?
Check these out:
ua-cam.com/video/kOAAOJqTohw/v-deo.html
ua-cam.com/video/t8JGk-PZkFU/v-deo.html
I have found the better OA are from LDS Dist, HR, and Discount Mylar
Phill, what size cubes of beef?
I have some going in the FD tomorrow.
When done I will vac with OAs in 7 ml mylar bags.
No larged than 3/4" x 3/4"
What if you add two absorbers and a few tablespoons of sea salt in the bag?? I did this because I’m phobic about the bacteria within the fat thriving. I shake the bags vigorously to hear the salt spread over the meat. Will this keep the meat better this way?
Interesting. Indigenous peoples have preserved foods for centuries using salt. Salt reduces the water activity of food. The OA would reduce the oxygen. I guess it would work, although you'll have extra salt to deal with at the time of eating.
@@Philat4800feet my thought on this was, that I planned to use salt on while cooking. It saves me a step. It’s as dry as can be so the salt hasn’t been uptaked, and introducing into the water should just wash it off mostly. I’ll have to give it some time and then try it out.
Trimming the fat off a tenderloin is SO much easier if you put it in the freezer for a while.
I agree. These just came home from shopping.
Can you please post the name brand name of your gas meter? Thank you!
They're expensive. Honeywell GasAlert Max XT II Confined Space Multi-Gas Monitor
Thank you!
My freeze dried chicken has area that are very tough, what could I be doing wrong?
Was the chicken cooked or raw? Try thinner pieces of meat. It sounds like the meat may not have been rehydrated through and through. Use hot water to rehydrate, let soak in, put in bowl and cover with plastic wrap and heat up. The steam inside will help force the moisture deeper into the meat.
@@Philat4800feet , the chicken was raw and I rehydrated it in water over night in the refrigerator.
Where can I get one of those gas meters?
They can run between $700 and $1500. I have one from work.
We used these at my work also, but I’ve been retired for over two years and couldn’t remember the name or make!!
If I sous- vide my meat, do I still remove all fat and the skin? ( that is before freeze drying the meats).
Yes, remove as much fat as you can. What is left will be somewhat rendered.
can you fd a food too long ?
Not really, you'll just pull a fraction of more moisture out of it.
I love your videos but if you read the lable on on Mountain whatever products contain as much as 20% fat from bacon to hamberger, eggs are what 40% fat? So how can you tell people they have to remove all the fat? If Mountain whatever has been freeze drying and selling food for 30+ years and guarenteeing it for 10 to 35 years why can't we?
Removing the fat reduces the risk. You can FD fat as long as the oxygen is removed. Fat is also flavor.
Foul smell 😂😂😂
In order to see if your food is compromised in the mylar bags, I put a total weight on the bottom left corner when it’s completely packaged up, including the oxygen absorber. If that weight changes, I know that moisture has most likely gotten into the bag, or that the food was not completely freeze dried.
Interesting thought.
@@nanmaco I weigh the food, and rotate the trays every 6 hours for more even drying