Freeze Drying a Mixed Batch of Raw Meats
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- Опубліковано 5 лип 2022
- We demonstrate how to prepare and process various types of meat for freeze drying.
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This lady is the biggest OG triple OG I have ever seen. She’s putting everyone up on game. Mad Props Grandma! Keep blessing!
Just offering you a few tips.
1) If you weigh your trays before you put them in and then when done weigh them again. Then add 2 hrs extra time and weigh again and if they weigh the same to the gram you are done if one or more trays lose weight add more time and repeat, this is the ONLY way you can be certain everything is dry.
2) when defrosting if you select no defrost and put a small towel over the door and clamp a small fan you will defrost in a couple of hrs also you are saving the wear on your heaters.
Hermit Out👍
Thank You for the excellent way to determine if your food is Truly Dry! I appreciate your assistance!
That is excellent advice. TY because losing a tray of meat meant for long term storage is discouraging.
Dan from SchoolReports does this. Great channel.
Some of you guys have inspired me to start my on channel. i had a stroke a few years back
i wanted to start a homesteading content. we have lots of animals but my left leg isn't to good so have to use a cane left hand doesn't work at all so walking around with a Camra while doing my chores just doesn't work. lol but as i was watching some of you guys freeze drying cooking, canning one day i thought what the heck i can cook and love cooking, canning and have a freeze dryer and love talking. lol i can put the camera on a tripod so I'm gonna do it i made three little videos just fooling round talking cooking shared on face book got great feed back so down loaded to you tube for a start pray for me pleas .
Reply
Please sir you should, I be we can learn a ton from you. Hell if you lived in st louis I would definitely take some of the labor off your hands foe free. Post up.
I always appreciate you showing the good and the bad (your mistakes and your successes). It is so fitting to real life and helps all of learn.
Shrimp is delicious freeze dried then rehydrated!
You taught me all about canning meat safely now it looks like you're gonna teach me how to freeze dry meat. Thanks
So glad you are learning from our videos--that makes us very happy.
Pam, do you have a video of rehydrating and cooking with these raw meats, especially the salmon? I’m particularly interested in the salmon results!
Thank you! I’ve had my freeze dryer for about a month. I was leary of trying meat. I may do it now.
Another brilliant informative video. Im so so happy to see you making so many freeze dryer videos. There just arent a lot around, and absolutely not with all the wonderful information and advice you include. Thank you as always Pam, and Jim
Pam & Jim have a lot of great info but another good FD channel is School Reports. He's very thorough, too, with his info on FD'ing SO MANY things.
this lady know's her stuff. Weston is a great vacume sealer.
Are you sick again Miss Pam? I hope not!
I appreciate this freeze dried video. So much great info (as usual!).
You and Jim are so wonderful 💖
Thank you for doing this. I've been scared of freeze drying raw meat, with the exception of eggs. If we're going for survival stores, I'm assuming that cooking will be not be feasible. Thank you for showing different meats and how they are finished. It would make things much easier and quicker than cooking up a cow first.
It doesn't hurt to have FD meals ready to eat, just add water, as well as raw ingredients.
Really enjoy your freeze drying series. We learn so much.
As everyone says, thank you for your fabulous videos. Since you seem to be the best version of the “Wikipedia for Freeze drying”, I would like to ask you a question that is baffling me. I have been freeze drying, successfully, for 2 years. My latest endeavor was to purchase 10 lbs of organic garlic to freeze dry. After spending hours breaking them into individual cloves, I froze dried them. After 48 hours, some did well, while others had an orange color with the consistency of a dried apricot. I tried to separate the ones that were white and completely dried, but that was only 25% of the batch. I then cut each bulb in half and did another freeze drying cycle. After 13 hours, maybe 50% better. I then crushed them (or squished the wet ones) and did another freeze dry. After 12 hours (BTw, there was very little ice with the last two batches) they came out just a little dryer. Put them all (the ones that were not completely dried) into a mason jar. Been in the jar for 24 hours and upon shaking them, they are not sticking to themselves at all. I am concerned about botulism if I vacuum seal them and leave them out for long term storage. Can you help me understand why they did not all completely dry (they were not elephant garlic- just regular) and if there is anyway I can safely store them for long term storage. Sorry for the length of this missive. I just wanted to give you all the data I had and maybe you could put it together better than I have. Thank you very much, and again, your videos are wonderfully didactic and help your subscribers make better decision for themselves. Unfortunately, not me this time 😢
Fantastic as usual. There is a HUGE need for research on freeze drying. Extension is barely getting started as to home use. It sure would be great if you could somehow collab w Extension (freeze drying would be wide open as far as thesis & dissertation topics). Meanwhile, you are right to forge ahead. Research takes time and NOW is the moment for preparedness. The camping approach is a great way to go, tho then things are used within a fairly short period of time. I simply can’t believe how hard you guys are working (the second shift, yet)! Take care of yourselves.
BTW thank you for the tip on the oilless pump 🙂
Love the freeze drying videos
That process is just facinating! Thank you.
Thank you so much , I am very happy you are doing more freeze drying videos ! I just saved up like 4 years and finally ordered one ! Should be here in a couple of months ! I trust your advice, and can't wait to start my process ! God bless!
Super good information. Meat looks good. Thanks again Pam.
I always love watching your videos. Not only do you show what to do but the science behind it. That I like ! Great job.
Awesome! I Love Your Hack to seal the Mylar bags! I Can’t wait to try it!
Great info. Thanks
Love the video too🥰
I was told by Harvest, not to freeze my meat first. Just put it in. We will be freeze drying our beef, when it's ready.
I would love to see a video on over freeze drying a product, and the results of using it. Thanks so much for sharing all of your knowledge!
Thank you for the tip about sealing with a seal a meal bag
Thank U so much now I feel comfortable doing raw meat in the FD
Yay! Thank you!
You should weigh the trays by grams, write the weight down of each tray. Then put them back in for another 2 hour dry time, after the two hours weigh the trays again. If the weight hasn’t changed then all the moisture was removed. But….. if the weight has dropped, then they still have moisture. You need to dry them again for 2 hours till the moisture is all removed and the weight stays the same.
I am confused by what you are saying. Jim
@@RoseRedHomestead you need to weigh the trays after it’s completed the first drying session. Weighing in grams shows you if there’s moisture left in the food. When you weigh the try’s first time. You put the trays back in and add a 2 hour drying time. When it’s finished drying, you weigh the each tray again. If the grams has drop. That means there was still moisture in the food, so you need to retire the tray back in for more drying time. You need to keep drying until the weight don’t change. Once you see the weight hasn’t changed, that means all the moisture was removed.
That’s really helpful, thanks.
wow I loved this video!
I absolutely love my freeze dryer! I've had it for a couple months and it hasn't stopped running lol actually looking into purchasing a second one to help with when harvesting season gets busy
If you have a regular HR drier, consider their pharmaceutical drier as the second option. Better for herbs 🪴 and you can still freeze dry non-expanding food (skittles might make a mess)…
I have watched you for a long time and finally decided to get a freeze dryer. I have not purchased it yet, but I will be soon.
Thank you for your informative FD'ing video's. My wife & I purchased a HRFD this year. We have been using it non-stop. We planted a huge veggie garden and herb garden so we can use our Freeze dryer. We have FD'd raw chicken and raw shrimp. Turned out fantastic. We have not done beef or pork chops. Great ideas! Keep them coming. My wife and I really enjoy the details in your videos.
Mr M2HB: It sounds like you are doing great job with your FZDR. Jim
One of these days I hope to get a freeze dryer
I have been wondering about fding raw meat. Thank you.
Thanks for the video - we have not done much RAW meats, mostly cooked. LOVE the SLICK move with the vac bag pieces in order to vacuum the mylar bag- you are a ROCK SCIENTIST- LOVE IT :)
Yes, the cooked shrimp comes out fantastic. Raw scallops work well too, buy them frozen & straight to the FD'er
SALMON- How does the raw salmon rehydro and cook up? We found cooked salmon not to work so well very dry after rehydro and heating
The meat freeze-dried very well!
Enjoy
Oh my word... thank you sooo much for this video. I wasn't completely sure about freeze drying raw meat, and was thinking we'd sure like fried chicken some times or even stake etc... however I wasn't sure about FDing these.
Guess what's going in next!
Blessings 🌞
Grams: Glad it was helpful! Jim
@@RoseRedHomestead Jim thanks for all you do mostly behind the seens, and we certainly appreciate you as well.
Thank you for your time and efforts on the videos you create, they are great. My question is what time frame are you preparing for with the meat, there is so much fat in it, which is what makes it delicious but is this for maybe 3-5 years storage? Fat will go rancid even after freeze drying and typically is not for long term unless it has very little fat. Again, thank you for your great videos.
Great video! I will have to try freeze drying raw meat. I am tired of freezing meat for long-term.
Thanks for the big fat success. Great viewing.
Hi RoseRed. I just luv your channel and have learned so much. I especially like that you operate on the science. EBP, luv that. I saw a UA-cam cook ground beef and then dehydrate it with a dehydrator. Have you tried this? She said the texture was much better than canned. Would it be possible for you to do a test, or let me know if this is safe/acceptable. Thanks... see you in your next video🙂
i love that roadrunner on your wall. we’re your children commenting on your ability to get things done 😜
Awesome I am unable to buy one due to price but love watching.
Karen: Thanks for watching! Jim
They do have lay away Karen...any dollar amount that you can pay
In June hey offered free shipping,that would help lower some cost..maybe they’ll run something like that again sometime
The more I look at that in the more I want you Pam your hubby do that the more I'm begin to like it cuz I would love to do some of my raw meat where we do kill our own beef yes I would really like that now just to get my husband on board love you guys thank you so much Pam you and your hubby for showing us about this stuff I sure do appreciate it from the bottom of my heart thank you thank you thank you I could not thank you enough I am so glad that when I was scrolling through Facebook or wherever I was scrolling at on here and found you in your husband I am so glad I clicked on your page God bless you both love you too take care be safe and God bless you
Shelia: Check with Harvest Right for a freeze drier. Thanks for watching our chnannel. Jim
@@RoseRedHomestead thank you for that I'm going to try to talk to my husband into getting one of them
I know this is an older video but if you or anyone wants a software update for the freeze dryer contact the company. A new update just came out.
Great video. Couuld you do a video on rehydrating and cooking the meat? i was going to use sous vide method . Have you done that?
Phil at 4800 has done a video on cooking sous vide meat and then freeze drying it
I'm curious to see how you like the raw meats. I've heard alot of meats done raw are good but chicken is better cooked then freeze dried. I'd love to hear your thoughts before I go ahead and run a full load of meats through.
Recommend you look into an Avid Armor vacuum chamber. Pricey but so far worth every penny.
When selecting a vacuum chamber be sure to get one with a “oil” vacuum pump. It will be more durable than the dry pumps. I have the JVR Industries Vac100. This chamber is more of a industrial machine and well worth the added cost. It is well made and designed to be serviced and you can buy parts for it.
This would be great for freeze drying organ meats, like liver. It would preserve all the vitamins. And fish would be fantastic. You could have sushi whenever you desired.
Another great video on freeze drying
Thank you for sharing your experience with FD meat . Do you set yours on a particular temp for freezing and tray temperatures ?
I was hoping you'd rehydrate at least 1 shrimp to see how it tasted. I know it would be really good. I loves shrimp. Tfs. Please stay safe and sending hugs to you both 💜😎
Rehydrated shrimp is AWESOME! One of my favorites!
@@cyndimitchell924 Hi Cyndi! If I had a freeze dryer I'm afraid the shrimp (since already cooked) would never have made it into the freeze dryer! 🤣🤣🤣
💕
Would you highly recommend the freeze dryer and would you buy a larger size? Thanks! Just curious.
Miss rose i have non of this equipment but iv been preping since covid.
Can you post the model of your freez machine, the vacum machine and both types of bags you use.
Also i was told that freeze dry meat will last up to 25 30 years. Whats your take on thst raw and cooked.
And just what the heck is freeze dry. Is it hurtful like microwave, air fryer and do tjis process take the nutrients out the meat.
How many years do you anticipate raw beef lasting (if stored in a cool/dry place)?
Could you explain the little tabs for texture you used in the vacuum sealer?
Allowed air to be sucked out. Normally with Mylar you use an oxygen absorber.
Can this raw meat now be stored on the shelf? If so, for how long?
Can you make freeze dried cooked meat that has been cut very thin an salted like in the product “ Carnivore Snax”? If you can teach me this method,I will buy a freeze drier today 😊 Thank you for your videos, they are fantastic!
Can you dehydrate the raw meat items?
Can you dehydrate the cooked shrimp?
Does that oiliness pump create heat or not so much?
Pam, I noticed that you picked ‘not frozen’ on the dryer even tho everything had been frozen beforehand?
Good Afternoon
Have there been any updates concerning freeze drying raw meat? I’m getting ready to do quite a bit and just want to double check the safety of this process. Would surely save tons of time.
ALSO Do we need oxygen absorbers in the bags.
Thank You
Can I successfully freeze dry bone in meats, example chicken legs or thighs? Thank you so much for all you do!
Not a good idea. It won't dry out completely, being too thick, and the bone marrow wint dry. Meat should be 1/2 inch thick 3/4 max or it just doesnt dry.
How long will it last?
Will my foodsaver seal
Mylar bags?
have you rehydrated the shrimp? and have you rehydrated the steak? how does it taste ? Im considering buying a freeze dryer because i have 3 freezers full of meat and would like to save on space.
Did you try the Mears? If so, how were they?
I have seen other information on freeze drying that cautions against doing cooked and raw meats at the same time. Is there a reason that you don’t think this is a concern?
👍👍👍👍👍
Why did you put a little bit of textured “something” in the corners of the Mylar bags pre sealing them, and what was it?
So the air could escape during the vacuuming process. Otherwise the bag closes tight and it won't vacuum.
Is there a specific reason for choosing mylar bags as opposed to vacuum seal bags? Are they interchangeable?
Mylar bags block light from getting in, which helps to preserve several aspects of the food. Also, vacuum sealing bags will not stop air infiltration over the very long haul as thoroughly as Mylar does.
Which fry freezer is this ??
Just curious as to why you froze the meat overnight but then you selected "not frozen" when freeze drying.
Love your videos!
It has worked better for us when we do that.
Basic question. Why do you have to freeze meat 1st?
When you started the freeze dryer, you said nt frozen. But you had froze it?
Nobody ever mentions the settings. Freeze -10 or -20, Freeze Time, dry temperature, dry time. Why? What settings do you use?
Would love to have a freeze dryer but right now it's just not in the budget. I wonder how many people can actually afford one these days?
We saved for quite a while to get one. It's fantastic BUT, preserving with canning is also excellent and costs less
I'm with you. At our ages (70s) the investment doesn't seem worth it plus I believe it requires periodic service....it also takes up a lot of room...
Agree I would love to have one also. They are so expensive compared to a dehydrator.
I agree, it’s just my mom (80s) and me (60s), so I can see making the investment. We dehydrate a lot. It would be a good idea if multiple families went in together and bought one…
You can get a layaway through Harvest Right or Tractor Supply.
Just out of interest, I noticed the salmon you freeze dried looked like “Atlantic” salmon, which is actually farmed. I live in BC and have lots of access to wild sockeye or coho salmon. I can send you some if you like, ( frozen ) the wild salmon is so much better than the farmed. I suppose a person could even freeze dry canned salmon. Yum. ❤
I buy sockeye wild caught salmon and mine looks just like what Rose was preparing in the beginning of the video.
So you vacuum seal without the oxygen absorbers? How long do you think these will last? THANKS!
We have had our FD for two years and continue to use food that we freeze dried that is that old and still good. I can only speak from personal experience. Others claim FD food will last for years and years.
@RoseRed Homestead
Hi, I don’t see a whole lot of people freeze drying raw meats on UA-cam. I have a few questions if you can…
How does the meat turn out after rehydrating and cooking? Is the texture different?
I have a bunch of sealed frozen hamburgers from Omaha Steaks. Do you think I can freeze dry them okay? Or do you think they might be too fatty for freeze drying? I’d like to make room in my freezer.
Thanks
You probably want to cook (90% meat 10% fat) hamburger meat and drain off the fat before freeze drying. You can rinse it off after cooking too to get more fat off. This way it will last longer and you don't have to cook it when you need it, just rehydrate and eat. Though a freshly grilled burger sounds amazing. Try adding egg to get it to stick together if you go the raw route. I saw that helped someone keep it in a burger form better.
@@lalacrypto1 - Thanks for the reply! When I’m cooking (for Freeze Drying), I do try to use 90-96% meat. Or mix with Bison (which is really lean).
Wait a minute….. how did you do the vacuum sealer with Mylar?????
She cut little squares off her vacuum bags and put them in the corners of the Mylar bag. I’ve tried this and it sealed but did not last. So I’m not sure what I did wrong.
What if you are working with frozen meat from when you bought a whole cow. Can you unthaw the meat, cut it up, and then refreeze it for the Freeze Dryer? I have always been told you can’t refreeze meat unless you cook it first. You are the scientist, so please help.
I would love to see more freeze drying videos also. Great job!
Good question- I was wondering the same thing, however in much smaller quantities ( think the steak I found on sale last week).
Hello. I'm not a scientist, but ... heh. I get beef from a local farm frozen and have absolutely thawed roasts and large sirloins, cut them to smaller sizes and re-froze them in vacuum sealed packaging. Works beautifully, especially if you do the cuts when the beef is still partly frozen. I've never had issues, not a single problem. Experiment with a roll of hamburger if you're still unsure, losing a pound of ground is better than a roast. :) Rule of thumb from my Dad, if the meat is still cold, you can refreeze.
@Zhippidy Doodah, Thank you for your answer. I see what you are saying. If the meat is only partly thawed I could cut it with a sharp knife and then get it on the trays for freeze dryer, and back in the freezer. I don’t know if you have a freeze dryer or not, but it takes less time if you start with frozen food.
Thanks again!
Why are you vacuum-sealing the raw meat instead of just dropping it into the Mylar and adding an O2 absorber?
Does it change the flavor of the beef? Do you have an idea on shelf life on the meat?
mary: The taste is very close to the original. The shelf life is years. Jim
Shelf life will depend a lot on how much fat is left on /in the meat. I've had some lean ham, cod, turkey & chicken for almost 5 years... still good 🙂
Putting fish and shrimp with meat, will meat have a fishy smell when rehydrated?
Just curious why you hit non frozen when they were avtually pre frozen?
When we first started using our freeze drier we would enter pre-frozen and it took longer to process. We have found that clicking non-frozen takes a shorter time to process. Jim
Does the Freeze Dryer give off heat in to the room???? Thanks
Yes it does put out heat. It's not horrible. We run it in our kitchen for now. The garage would be too hot in the summer. Because of our layout of the house it does make the A/C run a little more. I live in ohio. It has been a hotter summer than it has in a long time.
@@Cookrchrdjr thanks ,yes it has been hotter than normal here in North Carolina as wall.
Why did you have to add the little pieces of bag to your Mylar bags prior to sealing them? I’m new to your channel and have been binge watching to lean but haven’t seen this before.
Teresa, I need your help. This video was marked private on my end yet several people were able to view it. I am saving it for a book I am writing and don't want it viewed publicly yet. I am not upset at all--just want to know how you found it.
Thanks, Pam.
The bag pieces have channels where the air can be sucked out.
Question: Do you use an oxygen Absorber with raw meat?
Yes if its freeze dried
I'm very curious why you choose to freeze dry meat rather than just using fresh when you are ready to cook something? are you living somewhere that food supplies are scarce so you are forced to stock up?
I'm confused why would you say not frozen when you froze it the night before?
How long do you think it will last in freeze dryer? I have had a horrible time freeze drying my left overs. They usually start smell rancid within 60 days 😢
I am not sure what you are asking with your question. We follow the directions as given in the freeze dryer manual. If you freeze dryer food is going rancid after withing 60 days, I would suggest that your food is not totally freeze dried. We place our freeze dried food in 2-quart containers with oxygen absorbers or Mylar bags and vacuum seal them. We have been freeze drying for close to three years now and have had no problems. Jim
It was spaghetti meat sauce. It looked and felt completely dried. I put in a glass canning jar and used food saver to extract air and seal. I am wondering if the grease still in meat sauce went rancid. I saw that someone on utube was using some kind of a moisture meter reader. (Says that fast 3 times LOL). Thank you for taking the time to respond. I appreciate all that you and your wife do
I use Mylar and canning jars and don’t understand why some people in the freeze drying community are still using o2 absorbers when they vacuum seal a jar or bag. When I vacuum seal the Mylar bags i get more oxygen out of the bag than what I see the o2 absorbers do. Your thoughts?
Vacuum sealing removes almost all the air including O2. O2 absorbers remove only the oxygen leaving the nitrogen, which is harmless to food. It depends on what equipment people have available. If you don't have a vacuum sealer then O2 absorbers are the logical option. You certainly don't need to use both.
Perhaps they are being extra careful. Maybe it is better to spend extra on an O2 absorber than lose your bag of food if all the o2 is not absorbed. I've seen people keep one in the bottom of the jar so when they fist open it and use some, it helps pull some o2 out when they close it again.
😳 lol am I seeing right? You thought of a way to not have to have oxygen absorbers in mylar bags! Dang just when I thought I couldn't like you more 🥰. Hail to the freeze dryer queen!
Natasha: Thanks!! Jim
Why would you tell the machine the load is not frozen when it was? I'm confused. I always pre freeze foods and tell the machine it is pre-frozen. It then gets the machine temp down to -10 before telling me to load trays.
The new software update does not have the option between prefrozen or not, so it no longer matters.