Food Storage: Freeze-Dried Hamburger and Onions
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- Опубліковано 4 бер 2021
- Freeze-dried hamburger and onions are the perfect addition to our food storage. Not only will freeze-dried hamburger remain shelf-stable and store for many years, but it is the ideal "fast food." The possibilities for quick, easy-to-prepare meals are endless.
We recently discovered the ideal Mylar bags for packaging freeze-dried foods. You can get the gusseted Mylar bags with a ziplock seal on Amazon at amzn.to/3olnezS.
If you are interested in purchasing a freeze dryer or need supplies, use the link affiliates.harvestright.com/9.... We make a small affiliate fee that helps to support our channel with every sale.
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If you have an InstaPot (or the like), you can cook your hamburger in it from frozen in 15 minutes. Add a rack (something elevated) to keep your meat out of the liquid. Add 1 cup of water and cook it on high pressure. The nice thing about this is, the fat drips out of the meat into the water, which you can just pour off. Your meat won't cook all the way through, so lift the meat out of the cooker, pour off the water and continue to saute. You'll notice no fat at the bottom of your pot. Add your seasonings after you eliminate the liquids.
We have been freeze drying for almost 5 years. We've FD a lot of cooked ground beef. Some we have ground ourselves and some we buy ground to FD. (usually the 93/7 ground beef)
We cook it with onions and celery and spices before FDing. We have Never rinsed any of our batches . . . that would loose a Lot of the flavor.
As long as the hamburger is really dry from the FDer and you put in an oxygen absorber and seal the mylar bag there should be no problem. In almost 5 years of rehydrating batches we have never had any problem.
We always figure, if Mountain House can do it we can do it :-)
You can get MH #10 cans of ground hamburger - they say it's good for 30 years; and for a serving size of 37g(dry) there is 15g of fat. Our hamburger doesn't have anywhere near that amount of fat.
2 major causes of rancidity -
1 - Oils react with oxygen - called oxidative rancidity. (oxygen absorbers and bagging with a thick mylar bag takes care of that.)
2 - type caused by a combination of enzymes and moisture. ( making extra sure your freeze dried items are absolutely, totally, very Dry before they are bagged in heavy mylar bags with oxygen absorbers.
There are many freeze drying scientific and commercial studies available that explains the different aspects of freeze drying for good information.
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That's why I have hesitated to freeze dry hamburger. I've done ham, pork chops (raw) etc and they've FD beautifully. The thought of rinsing my cooked hamburger and the loss of flavor makes me hesitate. I appreciate your comment.
Favorite ground beef recipe is cottage pie. Ground beef + onion + can of mixed veg (a or FD peas & carrots) + seasonings, topped with mashed potatoes (FD Instant or fresh)
Thanks for showing us "how to" and the reconstituted meat with a taste test. I'm still thinking about purchasing a freeze dryer.
Thank you for telling me that thing about the fat . I can't believe all the stuff that came out into the bowl thanks again
Very useful video. I like the fact that you shared the freeze drying instructions, a recipe, and comparisons.
Turned out great. Thank you for using your Watt Meter to show how much it costs to run a batch through your freeze dryer 👍👍
Went up to Meijer today and they had Laura lean ground beef regular $6.99 lb for $1.99. Grabbed 15 lbs. Just put 10 # in freeze dryer thanks for video. They also had asparagus $1.39 lb and ham $0.99. I'm going to be busy
I just learned you could freeze dry foods at home about a month ago. Who knew!! It’s a bit discouraging to think of all the food that has been wasted over the years from the farm thru grocery chains to restaurants. It could have been saved by simply freeze drying it! Just think of the meal programs that often receive food with only a few days to a week to go and may not be able to serve it all. If they had dryers they could maximize ingredients on hand for later use. Just think of the third world countries experiencing famine and how simply preserving the inventory on hand to last longer. Everyone try to get the word out to pantries/open food meal programs about these freeze dryers. Tfs!!! I’m totally intrigued thinking of all the uses for others not so fortunate in the community.
Year late so may not matter anymore, but the machines cost 2k for a small one that can do about 5lbs at a time. They also use Mylar or really high grade steel to package and there's electricity and oils involved in the process that would end up a problem for regelur casual/constant usage, but it's definitely a business worth investing into in certain businesses or where you need very long term holds
Shepard's Pie, My freeze dryer is order and just waiting for the word to go pick up right from Harvest Right. Can't wait to get started drying. Thanks for the great videos!
Veggie burger soup is one of my favorites to make with ground beef
Lasagna! Or if you don’t have all the cheese, we used to make “goulash”. Not sure if it’s what’s traditional goulash but basically hamburger with pasta and pasta sauce, homemade hamburger helper. In days when I didn’t have hamburger I added canned beans instead. Not my favorite but it kept my tummy full!
You guys are awesome!!!
Thanks for your videos. My freeze dryer is ordered. I can hardly wait to get busy putting food back.
Bierocks. Rehydrate, add cut up cooked cabbage and place in pockets of bread dough. Seal. Bake, finish with melted butter. There you go.
Easy to reheat.
Terrific video and information! Thank you! ~~Sharon
This looks _perfect_ for venison and bison. Both are naturally very lean. Ground chicken or turkey would also be great. We hunt every year, so we always have *lots* of very lean ground venison in our freezers. Two years ago we lost nearly a freezer full of venison when the compressor failed while we were away on vacation. Having lots of high quality protein in long term storage would certainly have made the sting of losing a freezer much less painful.
I am sold. We will be purchasing a freeze drier ASAP.
How did the venison turn out, did it come out okay and not rubbery? I'm wanting to do venison, elk and rabbit.
Thanks for the info on how the ground beef turned out in the freeze drier XD That's a great idea about trading the meat for freeze drying it, shows how while it can be pricey for an individual, a MAG can make great use of a freeze drier, or an industrious minded person, with meat prices today, if you could do that repeatedly wouldnt take long to pay it off. Adding the spices and onion was a great idea, one less thing to have to pack and/or think of in a crisis when you could be needing to use it.
My fav ground beef recipe is it with pasta and marinara sauce, easy to have over and over again, but nowadays its just the ground beef and spices. Many Blessings XD
Taco beef! My fave cuz I can top a salad with it or top tacos, casseroles. So versatile & FDable.
I think I would have waited to add onion and seasoning until after I rinsed the meat. I'm thinking u washed away some seasoning.
Goulash.. Thank you
I just discovered Korean ground bulgogi beef and it’s my new favorite thing 🍜
My harvest right is on its way! So of course I’m watching the whole freeze dried play list. I was wondering if you ever tried adding the salt and spices after it was rinsed.
Very nice guys looks like a easy way to make a soup or stew. Looks tasty enough. Now are yall canning or vacuum sealing these products yall make
I really like the freezing drying and Awesome partner with good friends just like the lord has told us to be help each other. I just have always had the thought of if the world gets that bad can we be good clean water? Y’all are awesome.
i have commercially prepared hamburger helper with FD hamburger in it. I bought it VERY cheap in 2015. The Exp date was 2015 and I bought A HUGE AMOUNT of it. I am Still eating it in 6-2022 and it tastes perfect to me, Even the cheeze sauce powder is still good. So you probably have 10 years Minimum.
Our medium freeze dryer comes Friday!! I'm so excited to dry everything, but in particular ground deer, I have so much of it. Thankfully, it isn't very fatty. I have been canning meat for years, but in the last year I am having my seals break after just months and I'm feeling like the quality of the lids has deteriorated. Such a bummer, but that inspired the purchase of the freeze dryer. How can you tell if your meat has gone rancid, is there a rancid smell or are you just taking the risk if you wait 20 years?
Do you think if you rehydrate in beef bullion would help with flavor?
My favorite dish with ground beef? It could be American Goulash. ❤️ ~~Sharon
We are big Mexican food eaters. Tacos are quick and easy for week nights.
I've learned a couple of things. Try reconstituting your beef with beef broth and chicken with chicken broth. I found chicken breast is less greasy. I don't rinse it, but do rinse thighs. Also I love brown rice, but I don't think you can store it. UNLESS you cook it and then freeze dry it. You end up with it being able to store long term and it will be instant too.
I've had a FDer for 9 years and I'm still learning.
With the lessened flavor after rehydration, possibly save some of the seasoning to.mix back AFTER rinsing?
Kris in Orlando
Awesome! I dehydrate hamberger and love the convenience. I've tried most meats roast & ham turns out good as well, but dehydrating chicken is NOT good at all. (Can't get it to hydrate, is very tough I've tried everything) You may have tested chicken I will look at the playlist, if not , I hope you will test freeze drying chicken😊
I needed to know this. I am looking at a medium FD and I also raise beef. I wanted to make sure that I could freeze dry Hamburger. I am also looking at freeze-drying ribeye. Any suggestions?
I just got my Freeze Dryer and I have had good success with veggies and fruits in mason jars. But when I put my beans and rice in Mylar bags they don’t appear to seal correctly. The bags are still loose, like the suction didn’t work. Help. I use 300 size oxygen absorbers for an 8x12 bag.
I have several pounds of meat ready to freeze dry and I’m worried about them being being preserved correctly.
Thank you for your videos they have been a great resource for me.
Thanks for this video. I have been thinking about a freeze dryer for years and thus will be the year. I will use some of my farmer's market proceeds to buy one.
Question....should you ad just a tad bit of oil to the beef when reconstituting? For flavor mostly.
Favorite ground beef meal.....southwest spaghetti pie.
@@TheProvidentPrepper
Southwest Spaghetti Pie
8oz spaghetti
1/2 c milk
1 egg....I used 2
1# ground pork or hamburger
1 C chopped onion
3/4 c fresh sweet pepper
1 clove minced garlic
1/2 t salt
1/2 t cumin
1/2 t dried oregano
1/4 t black pepper
15oz jar tomato sauce
1 C Monterey jack cheese W/jalapeno
1 C shredded cheddar
Cook spaghetti. While hot mix in milk and eggs then put in 3qt baking dish.
Cook meat, onion, peppers and garlic. Drain when done. Stir in seasonings and cook for 2 minutes. Then stir in tomato sauce and bring to boil. Reduce heat and simmer for 2 min.
Pour over spaghetti and top w cheeses
Bake uncovered at 425 for 10 min. Let stand for 5 minutes.
What kind of split do you do with your friends on the beef. You each get 1/2, you get 1/4? How do you do that?
Can you store the Freeze Dried Burger in glass jars long term? If it is vacuum sealed?
What about freeze drying strips of beef kind of like jerky or just doing thin steaks instead of the burger so that way you can pack them in salt which will help negate the fat going rancid better hopefully but the slab meet you would be able to rinse the excess salt off kind of a question sorry for the run-on sentence
So we actually need a double heaping of seasoning during the freeze drying process
I've happily used beef TVP and bean burgers for years but CRAVE a good real meat burger about every 6 months. I haven't figured out how to make a good burger from freeze dried ... have you tried? Any help is much appreciated!
I usually buy 70/30 and plan to rinse it after cooking. How long will it be safe? Some say almost not at all others say years. What do you think?
Can you freeze dry rice? I am wondering if I could make the casserole and freeze dry it all together as an emergency meal.
Do you end rinsing some of your seasoning off when you're rinsing the fat out under water?
Do you have to freeze the burger before you freeze dry?
So you could freeze dry the casserole itself right?
Gee just tried to eat some goulash I freeze dried a little over a year ago… not sure of the date as it was a trial run and meant for us to eat. It was terrible. Looked good, reconstituted well. The meat went bad. I check some cans of spaghetti with meat sauce, and it as terrible too! How long can a person expect to get out of something like this?
Where do you keep the freeze dried meat after being processed
Did you drain the green beans?
My favorite ground beef dish is tacos!
Do you use custom settings when you freeze dry? If so can you share the # hours on freeze setting and # hours on dry/vacuum setting? That would help those who want to try what you're showing. Thanks so much!
Old post, but for the benefit of others - the harvest right and other home Freeze dryers calculate the moisture in each batch and customize the session each time. Just simply follow the instructions on the screen!
I would worry about washing the fat down the drain. All my life I've been told that's a no-no. The problem might not show up right away, but over time the fat will solidify in your drains pipes and plug them up.
My favorite ground beef recipe has a horrible name but it's really good. I call it vomit dip. Ground your ground beef, season it to taste. Mix in a can of cream of mushroom, a can of cream of chicken, and a medium to large jar of picante sauce. Simmer until it's heated through, eat with your favorite dipping chip.
Instead of using regular water use beef bouillon and it adds a little bit more flavor I like it I use it all the time when I rehydrate beef
If there's fat in the meat, how long will the shelf life be?
what is the recipe for the casserole please?
Have you ever had the water foam when you poured in hot water to rehydrate your ground beef by itself?
@@TheProvidentPrepper Yes, exactly. We used boiling hot water. Maybe that was a little too much of a good thing?
What about cooking the ground beef in water and letting the fat gel at the surface where it can be scooped off before Freeze Drying it and then using the liquid to have as soup stock, or cook rice?
Sounds totally reasonable. I pressure cooked a bunch of hamburger in the InstantPot and found that it did a great job of getting most of the fat out of the meat. The only thing that I'd think about is that the fat makes it taste better. Doesn't matter so much if you use lots of spice.
BEST way to rehydrate is to flavor the water you are using. Even better would be to use concentrated sauce to rehydrate.
Why don’t you season it after you rinse it?
Kaylene I have a question please. How are you making the canned mushroom soup "shelf stable"? I attempted to freeze dry Better Than Bullion and it's my one and only disaster. It puffed up in the freeze drier and made a huge mess everywhere inside the machine. The thickner they used is what I assume created the mess. So are you talking just leaving the soup in the can on the shelf? Or have you actually freeze dried commercial soup?
Yup you can just buy the can and leave it on the shelf. Check out this recipe ua-cam.com/video/_PwBuzjS9-o/v-deo.htmlsi=9wX21UJ5CRZfFxI_ It happens to be gluten free which is good for me. I don't actually use the bouillon because it has MSG in it. I use the basic recipe and add a bit of salt. Mushrooms freeze dry and reconstitute really well. All of the ingredients are shelf stable and can be stored separately and then mixed together for yummy fresh cream of mushroom soup. Hope that helps!
@@TheProvidentPrepper Thank you for the explanation. I have 10 lbs of hamburger thawed and your recipe is about to used to freeze dry a load for the freeze drier.
Did you use oxygen absorbers in the bags? Can you do this in a freezer instead of buying a dryer?
I would never rinse cooked ground beef after it has been cooked. That just removes all the goodness of the spices you used. Just let it drain and get all the juices off it without using water to rinse the meat. Only use very lean ground beef to begin with and add anything you like to it. It freeze dries super well.
if you would use a remote mike your audio would be a lot better
Did you rehydrate the meat before making the casserole?
I think she left it freeze dried when she put it in. I wonder if they added a little extra liquid? Good question. I was asking the same thing and had to go back and re-watch. ❤️ ~~Sharon
I want to freeze dry hamburger In Jars. Should I just vacuum seal them or do I need to put any kind of absorber in Jar first?
I would use an oxygen absorber and then vacuum seal them. Vacuum sealing doesn't remove all of the oxygen so you will have a much better shelf life if you use an oxygen absorber. Then the vacuum sealer just "seals" the deal :)
Thank you! Do you guys use a specific oxygen absorbed?
my question about this is WHAT ABOUT PEMICAN? that has a lot of fat mixed in,, great video
@@TheProvidentPrepper pemican is made by drying the leanest meat you can find/ i made mine by using thin sliced beef(1/4in.) once the meat snap dry, i melted the tallow and mixed real well,, i didnt weigh any thing as i dont own a set of kitchen scales,,,,the native americans used to make this as an emergency food so i read, it was also used along side parched corn,, and dried berries,, i dont know if lard/ pig fat / would work or not.. one thing i foregot to say is that once the meat was dry, it was then pounded or ground finely,, i dont know if you could add dried berries to this or not so i dont,, i then press into a flat pan on parchment paper, then cover with another piece of parchment paper then set in fridge to harden over night before i cut into 2x2 in. squares to be wrapped individually, then put in a rodent proof container in a cool dry place away from heat and sun light... hope this helps... there are a lot of videos on you tube that show this also
This is exactly like one of my recipes except that I use beef broth in place of water (beef broth also shelf stable) , soy sauce instead of salt, add celery, mushrooms and also fresh garlic (which could also be shelf stable if sliced & freeze-dried). I call it Goop and I make the hamburger mixture saucy which we pour over the rice. I just made some the other day with freeze-dried onions, celery & mushrooms (it was yummy!) and was saying to my husband that we could freeze dry all the ingredients to make it self stable. How interesting that I would then come across this video of yours! Making delicious meals like this with freeze-dried & canned goods from the pantry is so satisfying and gives one a sense of security in being able to provide wonderful meals for your family if the times get difficult!
What is the vertical space between shelves on the freeze dryer? I'm trying to see if certain dishes will fit i.e. lasagna which can be like 3+ inches high
I wonder... Perhaps make the lasagna about 1.5 inches high. Or perhaps just use 2 trays instead of 4...increase the space that way for a taller lasagna. But... The freeze drying process would surely take a lot longer. Plus rehydration could be a problem. If the idea of freeze dried lasagna is possible in the first place, it may need to be a thinner version... I can hardly wait to find out what works! JMHO. ❤️ ~Sharon
@@GradeBmoviefan I was thinking to perhaps remove trays as well but I'm not sure if it would make much difference considering the actual racks that the trays sit on. Unless those are removable also. Making thinner lasagna might be an option but again, how thin? That's why I really want to know the height between racks.
@@pz8265 Ahhh. That is right. I still bet that a tall lasagna would be probably impossible to rehydrate, if it was able to be done... I am still thinking on this. 🤗
@@GradeBmoviefan they sell freeze dried lasagna and other things that are "thick" but I'm still too new to freeze drying to know how those things are rehydrated. My best guess prior to studying it would be to place it in a small pot with a lid and a small amount of water. The lid would seemingly be the all important part so that the moisture/steam is trapped and permeates the layers. Again, this is me talking out of ignorance as I have not tried it nor really studied it yet. Thoughts?
P Z Fantastic! I have never seen or had any before! That will teach me to google it in the future! I wonder if one of those Bamboo Steamer things would work. Still doesn’t answer your question though. I’m a bit of a goof I suppose. 🤗 perhaps the top of the racks is the answer. OR... perhaps there is another type of tray rack system that might fit the bill. Hmmm. I know they have plugs in them...
I'm lazier than you. I make the whole dish then fd it. However I do have some ground beef I made with just onions and garlic and I think I will make a bunch of rice in the instant pot and fd that too. That will make for an even faster meal.
Spaghetti Bolognese :-)
Thanks guys!
You did a taste test between freeze dried use of hamburger and just a freshly done hamburger meal. I'm wondering if you could just cook the meal already done and then freeze dry it so that down the road you just add hot water and meal done. I'm assuming this can be done, but looking for confirmation.
What about condiments like BBQ sauce, Ketchup, Miracle Whip, etc. Same shelf life as meats etc?
What do you find is the better way to preserve as far as taste, shelf life, variety of items, etc. between Pressure Canning vs. Freeze Drying?
Homemade sloppy joe
You should use a vacuum sealer. It won’t last otherwise.
Sorry not a factual statement. Storing in a sealed Mylar pouch with an Oxygen Absorber will ensure shelf stable storage. If your FD food has pointy edges, vacuum sealing it can actually puncture your storage pouch. Using an Oxygen Absorber in your sealed mason jar is also an option, but you’ll need to replace the Oxygen Absorber with a new one every time you open the jar. BTW, A popular “hack” is to use the freeze dryer as a chamber sealer (take out the rack, place you mason jars on a FD tray inside the FD and run a vacuum test (2-2:30 minutes should do it…watch the mtorrs, stay above 900~1000).
@@makechips you should vacuum seal your Mylar. The 02 absorber won’t puncture the mylar.
@@cherylhausam9981 The point of Freeze Drying food is to make it shelf stable for long term storage, while you can vacuum seal your Mylar, there’s no need to do in order to achieve the desired result. It can be argued that the Nitrogen rich environment inside a Mylar pouch with an Oxygen Absorber creates a more stable environment and vacuum sealing can physically alter the food stuff (I.e. crush it). My comment concerning puncturing the Mylar referred to the actual freeze dried food causing punctures (especially in
I've recently discovered your channel and really enjoy most of the videos that you've done over the years and find them very informative. However I question the value of continued posting of freeze dried preparation. Yes, we know that you now have a very expensive freeze dryer and that freeze dried food is better than other forms of prep, and a few recipes and examples here and there are great. But you've also admitted that the freeze dryers are very expensive and that most people probably don't have them so what is the value in continuing to show preparing freeze dried items in video after video when it's not something that most people can take advantage of?
That looks really expensive.
Why would you say that eating non-rehydrated meat is "not healthy"?
@@TheProvidentPrepper , check out 3:56 min
@@TheProvidentPrepper I may have mis-heard as well.
Lasagna.
Simple beef tacos made from vegetarian cows.
Meatloaf
I always enjoy your content, and no exception this time. However I would suggest you might consider using gloves when preparing food for other people's consumption. If it is for your own consumption, no big deal, but it is probably best to use standard Food Service precautions when handling other people's food.
Enjoy your weekend.
If you've thoroughly washed your hands and they have no cuts, they are at least as clean as gloves. So what difference does it make?
@@beckiwestfor the same reason doctors and nurses wash their hands AND wear gloves. The fact that you don't know this is really gross.
@@Metal_Vistas Ok, so you have no answer. Thanks for that acknowledgment!
@@beckiwest For starters, people unconsciously touch their eyes, ears, nose and mouth constantly, and wearing gloves keeps them mindful, preventing much of that.
Second, it is an additional barrier from pathogens after washing, which is typically NOT done properly, as was constantly preached during the pandemic.
There are many other reasons, despite the many self-styled chefs who think Dawn detergent and tepid water for 10 seconds equals proper food hygiene.
Thant's NOT a hamburger!