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How to Freeze Dry Meat. What I've learned...
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- Опубліковано 15 сер 2024
- Join me as I experiment with freeze drying meat. I use my medium Harvest Right Freeze dryer.
Moisture Meter: amzn.to/3C5sbra (affiliate)
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#freezedryer #freezedried
Moisture meters only work if BOTH prongs are touching the same food item as it. You can't put a meatball on each prong.
Thank you!
I was about to make the same comment.
Double check those meatballs...
From my experience, the product you are testing needs to make contact with both pins to work. Try touching just one pin with your finger; there should be no reading, but when you make contact with both pins with the same finger, it should show a reading. These meters use the connectivity from one pin to the other to figure out the moisture content because moisture acts as the conductor, like a wire.
Thank you!
Exactly. I was going to comment the same. It is measuring the resistance, or lack thereof, of electrical current from one prong to the other. Otherwise they would just make it with one prong and reduce manufacturing costs.
There seems to always be contention between those who insist everything must be weighed to determine when a batch is done and those who rely on infrared or touch.
The weigh method adds a lot of time to what, otherwise, is a simple process (e.g., when your apples are done (crisp and warm to the touch), weigh them, then dry some more and weigh again to see if any more moisture (weight) is lost. . . .).
A lot of people have been successfully running their dryers for years without resorting to weighing each batch to determine when no more weight is being lost.
I rarely get to my dryer at the end of a run, so I just add dry time to warm the frozen trays.
I’ve used my FD for 9 months and I found the best way is to just add extra hours. Mine is set for 10-15 extra because it always wants to end late evening. Rather be safe than fuss with constant testing, I don’t use moisture meter or weigh. Done about 100+ batches. Never had a fail batch.
Life is a never ending learning experience. Thanks for the video and keep it up!
Thanks George!
I have a high end moisture meter for my wood shop. Even though it's a high end meter, it still only reads down to a 5% moisture content. Freeze dried food, when done, has an even lower moisture content.
If the moisture content is too low, the food will not conduct the current stream these readers produce. As such, moisture meters are worthless for this kind of work. That is, any reading indicates more dry time is needed.
As noted above and as others point out, these meters rely on conductivity to produce readings, and they have to have a complete circuit to work. That is, both pins need to be in the same piece of food / wood to get a reading.
Since we NEVER bag cold food and always warm the trays (I just add more dry time and when the temp gets to, for example, 120 degrees, I stop the dryer and pull the trays. Your fingers are sensitive enough to let you know when a piece of food is cold [which can only happen if there is still moisture in it] and if you need to add more dry time.
All that aside, thanks for the video. A few more pieces of the freeze drying video found.
Thanks very much Kelly this is a great explanation!
You cannot measure with one prong as the device mesures inbetween the two prongs, it‘s meant for humidity detection of logs of wood! Youd‘ have to use the other system for detection in construction elements detecting with a ‚ball‘ 😢 thanks for your videos
Thanks for the tip!
Will the 2 separate prongs in 2 separate meatballs show if there's humidity?
@@normas371 no it has to stick in the same item so the electric resistance inbetween can be measured, it varies with water content . Download the useguide to that detector.
There is another humidity detector system with only one prong (it has a round at the end); it measures from the outside
@@normas371 No. I've had comments here that say in order to complete a circuit both prongs should be in the same item.
for your moisture meter to work, you need both pins to be inserted into the same piece at the same time as it reads between the 2 pins
One other thing to add. Fat can go rancid without you being able to taste it. Moreover, it's carcinogenic and so storing fatty food for long periods doesn't work out well. Better to store the fatty meats mixed with things that are low in fat where it can be dispersed throughout the food and not so concentrated.
what I do to ensure that the food is completely dry (and I don't rely on the auto-process of the freeze-dryer) I got from Dan on School Reports, which is to continue to weigh the trays until after taking them out again, they have not lost any more weight, which could easily be in ounces etc.
Thank you! This is for sure the best way!
Thank you for sharing your effort and tips!
Thanks for watching!
Hope you went back and rechecked all that food now that everyone has told you the correct way to use that meter
I would stear away from fatty foods in general. The fat just never really gets completely "dry" I found things that are lean like pork, chicken and fish seem to do the best.
Thanks very much for the input David!
Don't let the nay sayers get to you. I know a lot are using MM's now but they aren't necessary. If you check your food while it's still hot/warm at the end of the cycle, it's super easy to detect icy spots and add time.
Thanks for the info on meats from Costco! We just got a membership. I prefer homemade but reality is, there's not enough time in the day to do everything from scratch.
Thank you Mary! I also have been adding dry time for insurance. We have been finding Costco as a good resource but local farmers are cheaper for us sometimes. We have found some nice antibiotic free chicken sausages and burgers. Also we use it as a resource for fish.
How long did you freeze and heat them for the best result? Do you have the parameters? Thanks a lot
I only trust my food is dry if it no longer is losing weight.
Moisture meters DO NOT WORK ON FOOD. I also run a sawmill and those don't even work on wood. The best and cheapest method is to weight your product. Weigh your trays when you first put them in. Then when done so you think. Weight them again and put them back in and add 2 hrs additional time. At the 1:45 hr time remove your trays as that is when your heaters shut off. Then reweigh your trays when they weigh the same as before to the exact gram your product is dry.
Hermit Out
Thanks for this comment! I like your tip. For me the moisture meter worked to tell me things weren't done when I was new to this and didn't really know what to look for. I hear you though on not using it as a tool to trust and risk losing food.
I dont think you are hearing though. You put the test food on to 1 prong even if the moister tester did work properly on food both prongs are required to test on piece. You can place a raw meat ball on one prong and it will not read the moisture that is why it has 2 prongs.
@@brianrobins712 Thanks for the comment Brian. I did have someone else point out that exact thing. I appreciate the info.
Your method of measuring moisture in the meatballs is WRONG. The two pins ALWAYS must go into the same piece of food. The meter works by measuring electrical conductivity from one pin to the other, so it must have a continual path for electricity to flow.. The way you did it, the meter sees an open circuit and can only read zero. Try it with two fresh pieces of meat, dripping with moisture. So long as the two pieces are isolated from each other (and you are not touching them), the meter will read zero.
Thank you!
Two questions,have you tried fish? And does the freeze dryer keep the food being processed frozen during the process?
I have not yet tried fish. It's great to put in pre-frozen food into the machine because it takes less time for the process. But the first stage of the freeze drying process is freezing. Then it goes to negative temperatures in the vacuum freeze phase (phase 2) where the temperature gets into the negatives and it goes into intense pressure. Then the temperatures change and goes up in the third phase for drying. As long as you take it out when done there will be no spoilage.
ua-cam.com/video/xuw2luWQmu4/v-deo.html Here is an explanation of the phases of the process, in case you are interested.
@@growingoutsidethebox Thanks,used freezed dryed food in the service but trying to understand the process to perhaps do my own.
@@growingoutsidethebox Thank you.
I have done grilled, blackened and baked it's turn out well. It definitely has more of a fishy flavor but if your using quality fish it's not unbearable.
This video is very misleading--moisture tester is not reliable. Weighing trays is really the only way to know for sure as Alaska Hermit describes.
step 3....toss it in the trash.
It was such a bummer. Hopefully this is a what not to do example for those watching.