I know save a lot has irregular sliced bacon. I'm pretty sure it I from odds and ends but for cost saving it still tastes great and may be a good option for long term food supply or for tests.
I have been cooking my bacon in the oven on rimmed baking sheets and usually cook up about 5 lbs at a time. After draining on paper towels I stack up the very flat slices and put them in a ziploc freezer back. I store in the freezer and just take out what I need as I need it. I wonder how well it would freeze dry.
Everytime I watch your videos, the video quality makes me feel a little nostalgic like watching a PBS show from my childhood haha. Not saying it is a bad thing!
I'm guessing that you jarred and mylar packed the bacon and came back to vacuum seal them after the chamber had defrosted. I do understand that there was not much moisture in the bacon and that defrost time would not be very long.
I couldn't do this. I would eat a lot before I weighed the ending bacon!! I wrap my jars in bubble wrap or the thin sheet of packing foam. I do this to help if they fall and they don't break as easily. I also put my jars into a cardboard box which keeps light out too. Provides a bit of insulation too. I like the idea of freeze dried bacon. Canning it never appealed to me.
I’ve watched many videos on freeze drying bacon, none of them really struck me as successful and some in my mind were highly questionable. The trick you showed with rendering the fat in the oven is the best idea I have seen (wish I’d thought of it). I had all but gave up on freeze drying bacon especially with it hitting as high as $8.00 a lbs in my area it was a little expensive to experiment with and not feel confident about. I’ve been researching something and you may be the person to ask. I’m researching pemmican most people who make it don’t have a freeze dryer they use a dehydrator, we all know freeze drying holds more nutrients than dehydrating just wonder what your thought would be on freeze drying the meat instead of dehydrating before you mix it
Never heard of pemmican. I had to look it up. Since it's kind of a "jerky" it could be done in an oven or dehydrator to remove the moisture and to cook the meat slowly (145 degrees). A FD would work, but wouldn't get hot enough to do the cooking-I think.
@@Philat4800feet thank you for the response, I was kinda thinking the same and I wanted to bounce the idea off someone else that freeze dried to see if their thought would be the same. Great video I’ve learned quite a bit watching your videos and my machine has definitely benefited from it along with my fd skills.
I really appreciate this video and all of yours that I’ve watched. My oven only goes to 170 degrees so that would cook the bacon rather than render the fat. What about using a dehydrator with the trays removed-do you think that would work okay? Obviously I’d have to rig up a rack that would fit in there and then transfer the bacon to the oven for the higher temperature.
Trick question. Can I get back to you in 10-15 years? This is an Unknown. My guess is 5-6 years (or longer?). I vacuum sealed it with an OA, in a Mylar bag, and it's stored in a cool place. We will see.
Hey Phil! I'm at 4750 ft, so I suppose my time would be the same as yours... or would it be more accurate to bring the mT down to a certain point? At some point, the lid might crease and compromise, it seems? Cheers! EDIT : Posted before I watched to the end ;) Thanks for doing this, it's a game changer.
The vacuum is force is "pulling in and forcing both sides of the bag closed near the vent hole closed. As long as the inside surface is clear of food, it will give you time to seal the corner.
I should’ve specified, the way you pan fried the bacon, throwing the whole pound in like that, most people pull the strips off one at a time and place them in one at a time laying flat.
Awesome video! And I bet your house smelled fantastic with all the bacon activity. 😊👍 1) I may have missed it, but did you go through the motions of freezing the bacon after rendering? 2) A while back I thought about putting any mason jars used into socks to block light or maybe making bags to slip the jars into. I think I like your paper bag idea much better. 3) Using a wide mouth jar may help with the bottle necking problem. 4) If you do jars in the freeze drier for the vacuum seal method, can you do more than one at a time? I would hate for vibration to cause them to move around, clank and break... Thanks for this great experiment. ~Sharon
1. I always perfreeze before freeze drying. 2. Paper bag is probably the cheapest. 3. Wide mouth- Great idea. Didn't have any at the time. 4. I've seen people place a board inside the FD and place up to six jars. Good thoughts and suggestions.
I use 6 mil Black landscape plastic. I make pouches out of it for many things. Including jars. I use the impulse sealer. To place many jars in the FD, use one of the FD trays upside down in the drum.
Correct, The fat was removed in the oven and from blotting. Additional weight (water) was removed from freeze drying since fat can't be freeze dried. These foods are still subject to rancidity. That's why it's important to remove all the oxygen, light, and temperature. Thank you for the comment.
Thanks for the demonstration on vacuum sealing using the freeze dryer chamber.
You're welcome!
Great video! Thank you
I appreciate your restraint to not snack a couple slices for your experiments!
I am not sure i could hold myself back or my kids for that matter! 😊
You didn't see what happened off-camera.
I know save a lot has irregular sliced bacon. I'm pretty sure it I from odds and ends but for cost saving it still tastes great and may be a good option for long term food supply or for tests.
I have been cooking my bacon in the oven on rimmed baking sheets and usually cook up about 5 lbs at a time. After draining on paper towels I stack up the very flat slices and put them in a ziploc freezer back. I store in the freezer and just take out what I need as I need it. I wonder how well it would freeze dry.
Most likely good if you can remove the oils and vacuum pack.
That’s awesome I’ll be doing that.Thanks
Here's a 22 month follow up:
ua-cam.com/video/DPWfKqEcv6M/v-deo.html
You are so helpful doing all the hard investigating. Thanks.
Thanks for watching
A good way to block light from a jar is to put an old sock over it.
Good idea. Could help breakage too.
This was over a year ago. You do know now, you can’t freeze dry bacon.
How technical do you what do get? All I can say I enjoy it smoky goodness.
@@Philat4800feet 😂👍
Everytime I watch your videos, the video quality makes me feel a little nostalgic like watching a PBS show from my childhood haha. Not saying it is a bad thing!
I'm improving with age.
Good information. I will try to put it to good use
I'm guessing that you jarred and mylar packed the bacon and came back to vacuum seal them after the chamber had defrosted. I do understand that there was not much moisture in the bacon and that defrost time would not be very long.
At first I did, But I purchased a vacuum pot to vacuum pack my food:
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
Good info👍 I wish I had bought a freezer full before Brandon got in. 😖
I couldn't do this. I would eat a lot before I weighed the ending bacon!! I wrap my jars in bubble wrap or the thin sheet of packing foam. I do this to help if they fall and they don't break as easily. I also put my jars into a cardboard box which keeps light out too. Provides a bit of insulation too. I like the idea of freeze dried bacon. Canning it never appealed to me.
It was hard not to sample the bacon.
I’ve watched many videos on freeze drying bacon, none of them really struck me as successful and some in my mind were highly questionable. The trick you showed with rendering the fat in the oven is the best idea I have seen (wish I’d thought of it). I had all but gave up on freeze drying bacon especially with it hitting as high as $8.00 a lbs in my area it was a little expensive to experiment with and not feel confident about.
I’ve been researching something and you may be the person to ask. I’m researching pemmican most people who make it don’t have a freeze dryer they use a dehydrator, we all know freeze drying holds more nutrients than dehydrating just wonder what your thought would be on freeze drying the meat instead of dehydrating before you mix it
Never heard of pemmican. I had to look it up. Since it's kind of a "jerky" it could be done in an oven or dehydrator to remove the moisture and to cook the meat slowly (145 degrees). A FD would work, but wouldn't get hot enough to do the cooking-I think.
@@Philat4800feet thank you for the response, I was kinda thinking the same and I wanted to bounce the idea off someone else that freeze dried to see if their thought would be the same. Great video I’ve learned quite a bit watching your videos and my machine has definitely benefited from it along with my fd skills.
The freeze dryer gets up to 150 degree in the high temperature candy mode. Would that be hot enough to cook the meat?
Well done Phil!
Thanks
I really appreciate this video and all of yours that I’ve watched. My oven only goes to 170 degrees so that would cook the bacon rather than render the fat. What about using a dehydrator with the trays removed-do you think that would work okay? Obviously I’d have to rig up a rack that would fit in there and then transfer the bacon to the oven for the higher temperature.
Whatever you use to render the fat, the most important thing is removing the oxygen, light, and temp.
How about wrapping the jar in foil?
That would work. Anything to block the light.
Also, do you see any reason to include a sheet of paper towel in the mylar version of the vacuum packing?
A paper towel could absorb some oil just by contact, but rancidity would be the same.
Phil, What is the shelf life on the bacon that you rendered?
Trick question. Can I get back to you in 10-15 years? This is an Unknown. My guess is 5-6 years (or longer?). I vacuum sealed it with an OA, in a Mylar bag, and it's stored in a cool place. We will see.
@@Philat4800feet thanks Phil!
@@Philat4800feet How about a 1 year update? Bacon still good? Thanks for the video!
Funny you asked. I was going to do that. I just freeze dried 20 lbs. of bacon last weekend.
@Phil at 4800 feet any thoughts on how long the back would be good for after being sealed? Thanks for the video.
I would go longer than ten years. Rotate your food.
Hey Phil! I'm at 4750 ft, so I suppose my time would be the same as yours... or would it be more accurate to bring the mT down to a certain point? At some point, the lid might crease and compromise, it seems? Cheers! EDIT : Posted before I watched to the end ;) Thanks for doing this, it's a game changer.
It would be interesting to see how much vacuum a canning lid would take.
Ok so how's that bag keep vacuumed with the corner missing when you take out of Freeze dryer?
The vacuum is force is "pulling in and forcing both sides of the bag closed near the vent hole closed. As long as the inside surface is clear of food, it will give you time to seal the corner.
Neat ideas. I’ve never seen anyone fry bacon like that was it your first time?
Normally I fry bacon in a pan rather than the oven.
Fat renders around 130 degrees. In an oven, I believe, the temperature can be controlled better and the bacon will sweat the fat off.
I should’ve specified, the way you pan fried the bacon, throwing the whole pound in like that, most people pull the strips off one at a time and place them in one at a time laying flat.
👍👍👍👍👍
Awesome video! And I bet your house smelled fantastic with all the bacon activity. 😊👍 1) I may have missed it, but did you go through the motions of freezing the bacon after rendering? 2) A while back I thought about putting any mason jars used into socks to block light or maybe making bags to slip the jars into. I think I like your paper bag idea much better. 3) Using a wide mouth jar may help with the bottle necking problem. 4) If you do jars in the freeze drier for the vacuum seal method, can you do more than one at a time? I would hate for vibration to cause them to move around, clank and break... Thanks for this great experiment. ~Sharon
1. I always perfreeze before freeze drying.
2. Paper bag is probably the cheapest.
3. Wide mouth- Great idea. Didn't have any at the time.
4. I've seen people place a board inside the FD and place up to six jars.
Good thoughts and suggestions.
I use 6 mil Black landscape plastic. I make pouches out of it for many things. Including jars. I use the impulse sealer. To place many jars in the FD, use one of the FD trays upside down in the drum.
You did not remove as much fat as your measurements seem to indicate. You also remove a bunch of water.
Correct, The fat was removed in the oven and from blotting. Additional weight (water) was removed from freeze drying since fat can't be freeze dried. These foods are still subject to rancidity. That's why it's important to remove all the oxygen, light, and temperature. Thank you for the comment.
Why not just use a device to vacumn pack.
With crispy bacon, a vacuum can crush the bacon, but vacuum packing would be the best choice.
Use what the drug addicts use. Foil!!
I'll try it.