Alone is one of my all time favorite shows. I haven’t missed one episode. I have freeze dried guacamole. Once my chickens start laying I will freeze dry. I have done some yogurt. I have lots of fish in the freezer. I have lots of freeze dried cheese.
Awesome content as usual! Thank you for the salt tip in raw eggs! I’ve been doing lots of raw seafood. Still testing my raw sockeye salmon fillets. Time will tell.
Thanks Phil. We did not know nuts could successfully be freeze dried. Do you use a regular vacuum sealer? Also do you ever have issues with the sharp food poking a hole in the mylar bag?
The seal meals bags have a special texture on the bags to allow the vacuum to flow. Seal meal bags could work, but are thinner and allow light in. You can use the Harvest right chamber or the chamber below: ua-cam.com/video/CDj02lxBFiQ/v-deo.html Heating up the food or bag just before sealing will also cause a vacuum when the food cools down.
Phil, I don't see the links to reconstitute cheese. Can you please add them to the description? Thanks for all your videos and information! You got me hooked on freezedrying!
There are so many to choose from. H2S smells like rotten eggs. Sometimes your own nose is the best sniffer: ua-cam.com/video/LVQgGNYL3QM/v-deo.html Here are a few: www.amazon.com/s?k=H2S+gas+sniffer&i=instant-video&crid=34Q6RX4ACZU2A&sprefix=h2s+gas+s%2Cinstant-video%2C426&ref=nb_sb_noss
As a long-time subscriber I do not "fear the fat" that many sites espouse. I've also used an oxygen absorber and vacuum- sealed all of my bags. It may be over-kill by the time you factor in price of the product, time of preparation, mylar bags and other costs, ensuring you have healthy, nutritious food during survival situations is worth it. So, from one anal retentive type AA+ freeze dryer to another thank you for another very informative video. (and NO, I didn't guess omega fatty acids).
Thanks. I have tried avocado a few times and it seems to come out bitter. I have had better luck freeze drying guacamole. Even when freeze drying cowboy caviar, the small amount of avocado in the recipe still comes out bitter. However, there are enough other ingredients, it is not a big problem.
Vitamin C is also known as ascorbic acid and is the primary ingredient in Fruit Fresh. Fruit Fresh is about 20.7% of ascorbic acid, while a vitamin C pill (500 mg) is about 71.4%. It would be cheaper to use a pill but you would need to crush it and dissolve it in water.
Mustard can go bitter from glucosinolates and over a long time from going rancid. But over a few weeks or months it should be ok. Was this store bought or homemade? I little bit of sweetness may counteract any bitterness.
@@Philat4800feet storebought. The first one was a generic brand of yellow mustard. I thought that wasbthe problem, so i tried again with French's yellow. The second time i reconstituted, i let it sit for 4 days before tasting and it was still bitter.
I didn’t read all of the comments, but is there any reason why you freeze dried fish raw instead of cooking it first? Does it hold it shape better if you do it raw
Is it really raw? Think about it. The definition of being cooked is 140 degrees. If I set my FD (Shelf temp) at 140 and it take hours to dry my food, how hot will my food get? Is it cooked or not? Actually, I would consider my fish raw. If I would cook it first, then FD, I would need to reheat it a second time before eating. The fish would be over cooked. Consider me a fish snob.
i opened two of my mylar bags, one had peaches and one cherries, because the bags felt soft instead of crunchy. the fruit was dry but soft and smelled fine. still ok ? or should i boil them first.
Not sure about the US but in Canada no. I bought a Magic Seal MS300 from Amazon and it will vacuum pack the textured bags or in Nozzle mode the smooth bags ( like Mylar). The machine does a good job of sealing the mylar too which the Foods Foodsaver units do not.
Phil, I freeze dries 2 large trays of walnuts, I had them in the freezer for about a year. They were in a load with 2 trays of Colby Jack Cheese, and a tray of left over chicken dish, which had about 5 hrs of extra drying time. The walnuts came out feeling oily. Should I put them where I would use them faster? Did I not dry them long enough? Are they edible? FYI, the cheeses came out really well. Haven’t tackled the avocados, or cream cheese yet.
That's quite an assortment of food. Each bag of nuts will have about 25 gm of water, so the cycle time isn't very long. How do they taste and smell? I would suggest vacuum packing the nuts due to the higher than normal oil content. You can do it a the easy way by using 1/2 gallon bags or pulling out the shelves and use one gallon bags. below is a video for your consideration: ua-cam.com/video/CDj02lxBFiQ/v-deo.html
@@Philat4800feet I did vacuum the walnuts. They smelled normal, but I didn’t taste them. Not a fan. These would be for my husband. I appreciate your videos. Thank you.
Hi Phil. First of all, I wanted to say thank you for your videos. It has been a great help to me. My husband and I watched your videos and have everything set up just the way you do. Some of my batches have gone well in a couple of them after checking later have not thus my question. I did a run of raspberries ran them just like you said all of them came out fine except one bag seems to be a little squishy. Also, I did sugar snap peas and after looking at the bags they were squishy as well. After the batch ran, I did exactly what you said I felt through. There were no cold spots. Nothing was sticking together in big clumps or anything. They were perfectly dry and brittle when I bag them up but now a week later, they are squishy. can I run them again or are they a lesson learned thank you for your time. One last question what bags do you use and where do you get them? We’ve watched your videos, but can’t figure out what bags you actually ended up using. Thanks again.
One thing to remember, you can't over dry. You might want to add extra time dry time to make sure everything is totally dry. Yes you can run food a second time as long as it hasn't spoiled. Give it a smell test. I have about five sources for bags: LDS. HR, Top Mylar, Disc Mylar, see this video: ua-cam.com/video/PrT7JVJWkPI/v-deo.html
@@Philat4800feet thank you for getting back to me so quickly. My husband and I really appreciate all the time and effort you put in to try to make freeze-drying easy for everybody. I’m on my seventh run and the sugar peas are really the only issue I’ve had. Your attention to detail and you’re throughness is very much appreciated. Have a blessed day.
off topic but I have to ask...what is in jolly ranchers that makes them do so great in the hr? I got to thinking an then like marshmellow creme is another one. The jr has corn syurp,sugar then contains 2% or less malic acid the artificial flavor they don't really tell us what it is right? still, what makes the hr do so perfect? Is it the state its in like crystalized? Don't understand why another hard candy might have no reaction? I've searched an searched I can't find it.
Any candy that will soften under heat should do well. Candy really can't be freeze dried, if freeze drying (sublimation) is the process of removing water. Most candy doesn't contain water. The heat softens the candy and the vacuum pulls it apart (boils it), then it cools.
All my eggs are extremely scrambled. I have two kinds. Those for cooking and those for eating. The eggs for eating have milk, butter, and seasoning (and sometimes meat) mixed in with them and taste pretty good when rehydrated. ua-cam.com/video/y6snnt-0SZ4/v-deo.html
Good evening Phil I was looking at another freeze drying group and somebody on there said that the oxygen absorbers that you get with your freeze dryer from harvest right are 700 cc and that that is too big of an oxygen absorber that it will make your vegetables squishy. I didn’t think that sounded right to me but I wanted to ask your opinion. can you have too big of an oxygen absorber in a mylar bag or a jar? Thank you for your time.
HR went from a 300cc to a 700cc around 2022. an OA will stop working once the oxygen is depleted. OA's will not add moisture to the food contents of a mylar bag, but how do you prove that to someone who has made up their mind? If there food went squishy it's because it wasn't dried enough.
I have been looking at gas monitors. It seems people are asking which monitor you use and if you have a link to where we can purchase it. Can you help?
Don't discount the gas monitor God gave you, your nose. But if I were to buy one it would be for hydrogen sulfide gas with a probe that can fit inside a bag or jar. www.amazon.com/Detector-Monoxide-Hydrogen-Combustible-Vibration/dp/B0CC632MYZ/ref=sr_1_12_sspa?crid=1044A66V9IS99&dib=eyJ2IjoiMSJ9._9ocvE7GyBJQXOuyp-OPRyU1Ut9i2ZZh9ENXN5UYTkHPqDPJJuTUNv3CgKjd4Sxyg6kXqEfb4Qf058udZPaQBcBuMsjwGsYtunJ6nXmuvAfQ7UBQnHczqOkuBVA58W9WBJSFSrirWlcpN8CnCYsbYkijG-dJKs8VMVYVtZzhh4JPkzjXx1ut7De5dwnZuc19pQRu63t3Wqh_hpxffQrsLuGjjm7sRLsEPRxTOY0EnN0.Pd0LStmjoVJkfyVnObnpApxcE-F7whwejr2LDceV2BE&dib_tag=se&keywords=hydrogen+sulfide+gas+monitor+with+probe&qid=1724848993&sprefix=hydrogen+sulfide+gas+monitor+with+probe%2Caps%2C161&sr=8-12-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&psc=1
Hey Phil, can you tell me what measures the temperature in the Harvest Right? My temp drifts from 2 degrees tdown to 7 below and back up again, then when it goes into vacuun freezing it comes back and adds more freeze time?
It's called the thermistor. On older models, it's under the heating pad on the second shelf. Looks like a worm. If you want to know how the cycles work check this out: ua-cam.com/video/N8thZqEP2fA/v-deo.html
Cut your meat around 1/4 to 1/2: thick (The thinner the better) Things to remember: 1. Trim away any extra fat. 2. Render what fat you can. 3. When freeze drying put your settings to 140 degrees, 12 hours extra dry time, and put paper towels in your trays. This will help render and draw out any additional fat. When packaging you need to vacuum pack your food. You need to remove all the oxygen from the package. If not the remaining fat will oxidize and become rancid. Your meat is going to be dry when eaten. Not only will you need to add water, but oil to really enjoy it (fat is flavor). Here some videos: ua-cam.com/video/Qtgak6dDjUs/v-deo.html ua-cam.com/video/DPWfKqEcv6M/v-deo.html ua-cam.com/video/CDj02lxBFiQ/v-deo.html
@@Philat4800feet thanks for this. Have you experimented with vacuum chamber sealers? we just recently got one and that makes short work of removing a lot of air from the mylar. in addition to oxy abs, I'm confident that will make a huge difference in longevity.
I don’t know how you enjoy eating freeze dried avocados, they taste like a bitter chemical. I remember how disappointed I was when I first bought my freeze dryer. I purchased $60 worth of avocados lol
They will. There are about 20 grams of water in each tray to be removed, but the key is to package them in a zero oxygen environment to stop any rancidity from the oils. Vacuum packing is preferred.
Phil, Thanks for another excellent video! Hey, would you give us a link to the gas sniffer that you use in this video. I suspect it is an expensive model that you use in your non- youtube profession. So, I will not be supprised if the cost is sky high. I believe this info might be helpful for comparison only. I am also looking for a simular probe style device. I remember your original video where the device was first introduce. Wish I had written that info down at the time. ( if it is easier, would you post the original youtube link) By the way, if you used an old school type "single hole" paper punch, would your probe fit through? Applying tape to second hole would minimize cross contamination. Maybe a complete useless step, But it might help in specific situations. Thank you for all you do for the community! B
Type this in to the Amazon search bar: H2S gas detector you'll find many around $100. Make sure they have a testing tube. The only issue is you're testings after-the-fact. You can also use the tester God gave you. Don't discount your nose. ua-cam.com/video/LVQgGNYL3QM/v-deo.html
Good commentary, and different from whatvone hears. I would note though, eggs, dairy and fish flesh are from animals. I loom forward to your "other fat" stop. I have had limited success and new ideas are good.
How about freeze drying bacon, peanut butter, and chocolate? ua-cam.com/video/Qtgak6dDjUs/v-deo.html ua-cam.com/video/sqH3RrtBgF4/v-deo.html ua-cam.com/video/-n4fE-TjHB0/v-deo.html
@@Philat4800feet Thanks. I will definitely check those out. Bacon is the one there that is from animals. My natural peanut butter in the container is still OK after 5 years, but I do like Thai where it is cooked in. That I will look at too.
@@Philat4800feet OK. You rendering takes out much of the fat. If I understand your measurements you are at about 3/8 of the original weight (I clearly misheard the fried numbers) so most of the bacon is gone. I do this with cooked ground beef though I tend to go in my Instapot (meat above the water) and then wash again. I do f/d raw boneless skinless chicken breasts which I do not render. You got rid of the oxygen to stop oxidative rancidity and the moisture which causes hydrolitic rancidity. The O2 absorber helps with both after the vacuum packing. My ground beef seems OK after 3 years, I need to check some chicken. I gather neither of us have f/d the fat extracted -- the 5/8 ths of the bacon.
Thank-you Phil, I will put them on my to do list I do appreciate finding you.
Alone is one of my all time favorite shows. I haven’t missed one episode. I have freeze dried guacamole. Once my chickens start laying I will freeze dry. I have done some yogurt. I have lots of fish in the freezer. I have lots of freeze dried cheese.
Thanks Phil
Always very informative
Excellent tips - thank you!
A fabulous video as usual. So much information again as always. 😊 I get avocado 🥑 at Aldi when they are super cheap, then freeze dry them.
Awesome content as usual! Thank you for the salt tip in raw eggs! I’ve been doing lots of raw seafood. Still testing my raw sockeye salmon fillets. Time will tell.
Thanks Phil. We did not know nuts could successfully be freeze dried. Do you use a regular vacuum sealer? Also do you ever have issues with the sharp food poking a hole in the mylar bag?
Check these out:
ua-cam.com/video/SG4buPR8-_4/v-deo.html
ua-cam.com/video/P1Qqg4j41Ms/v-deo.html
Thank you. I appreciate all your insights.
Very informative. Thank you.
I am obsessed with that show! I’ve learned so much about survival just watching this show!
I never knew fat was so important.
Great video and advice!
How do you vacuum pack them? Can you use a kitchen seal meal? And then use your impact sealer to make sure it’s really sealed well?
The seal meals bags have a special texture on the bags to allow the vacuum to flow. Seal meal bags could work, but are thinner and allow light in. You can use the Harvest right chamber or the chamber below:
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
Heating up the food or bag just before sealing will also cause a vacuum when the food cools down.
I've seen people reconstitute FD raw scrambled eggs, cook them, and they looked delicious. Do you have to add salt? What do commercially sold ones do?
I've done both raw and cooked:
ua-cam.com/video/y6snnt-0SZ4/v-deo.html
ua-cam.com/video/YzpJ9V_HMC4/v-deo.html
Phil, I don't see the links to reconstitute cheese. Can you please add them to the description?
Thanks for all your videos and information! You got me hooked on freezedrying!
The link was an end clip. Here it is:
ua-cam.com/video/8Pqt7uhDW90/v-deo.html
Phil, could you leave a link to the gas monitors in the video description for those who are interested in purchasing their own? Thank you.
There are so many to choose from. H2S smells like rotten eggs. Sometimes your own nose is the best sniffer:
ua-cam.com/video/LVQgGNYL3QM/v-deo.html
Here are a few:
www.amazon.com/s?k=H2S+gas+sniffer&i=instant-video&crid=34Q6RX4ACZU2A&sprefix=h2s+gas+s%2Cinstant-video%2C426&ref=nb_sb_noss
@@Philat4800feet thank you very much!
Great examples, would love to learn animal fat processes.
As a long-time subscriber I do not "fear the fat" that many sites espouse. I've also used an oxygen absorber and vacuum- sealed all of my bags. It may be over-kill by the time you factor in price of the product, time of preparation, mylar bags and other costs, ensuring you have healthy, nutritious food during survival situations is worth it. So, from one anal retentive type AA+ freeze dryer to another thank you for another very informative video. (and NO, I didn't guess omega fatty acids).
Love the fat!
Thanks. I have tried avocado a few times and it seems to come out bitter. I have had better luck freeze drying guacamole. Even when freeze drying cowboy caviar, the small amount of avocado in the recipe still comes out bitter. However, there are enough other ingredients, it is not a big problem.
So are the nuts freeze dried? How do you vaccum seal the Mylar?
@@bobjohn8581 he said he vaccumed seals it along with oxogen absorbers to get all the air out .
@@bobjohn8581that is not correct, he does in fact vacuum packs them, then seals
The nuts are freeze dried and then vacuum sealer with an OA
@@Philat4800feetHow do you vacuum seal Mylar bags? The smooth edges being in question.
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
Great video, sir. I'm subbed!!!!
Can you tell me more about the vitamin C to help the avocados from turning brown, thank you
Vitamin C is also known as ascorbic acid and is the primary ingredient in Fruit Fresh. Fruit Fresh is about 20.7% of ascorbic acid, while a vitamin C pill (500 mg) is about 71.4%. It would be cheaper to use a pill but you would need to crush it and dissolve it in water.
Did you freeze dry the walnuts and almonds?
I was wondering that too. They don't seem to have any moisture in them. It's the fat that goes rancid.
Same question!
He has a video on freeze drying nuts so I believe these are freeze dried.
Yes I FD
ua-cam.com/video/SG4buPR8-_4/v-deo.html
Did you freeze dry the nuts? I can't seem to get those links you mentioned.
Yes
ua-cam.com/video/SG4buPR8-_4/v-deo.html
Great info.
Purslane is an extremely common weed, and it is an excellent source of omega 3. Learn to recognize the closest look alike, spurge.
Good to know
I always believed that you could not freeze-dry nuts. I will need to try freeze-drying some to squirrel away.
I found only three things I couldn't freeze dry: mayonnaise, butter, and fish sauce. Go forth and freeze dry your nuts.
@@Philat4800feeti freeze dried some yellow mustard. BUT, when reconstituted it is bitter. Any suggestions?
Mustard can go bitter from glucosinolates and over a long time from going rancid. But over a few weeks or months it should be ok. Was this store bought or homemade?
I little bit of sweetness may counteract any bitterness.
@@Philat4800feet storebought. The first one was a generic brand of yellow mustard. I thought that wasbthe problem, so i tried again with French's yellow. The second time i reconstituted, i let it sit for 4 days before tasting and it was still bitter.
Remember you can also get omegas from seaweed
Not ready for seaweed
Alone season 11 just started.
I didn’t read all of the comments, but is there any reason why you freeze dried fish raw instead of cooking it first? Does it hold it shape better if you do it raw
Is it really raw? Think about it. The definition of being cooked is 140 degrees. If I set my FD (Shelf temp) at 140 and it take hours to dry my food, how hot will my food get? Is it cooked or not?
Actually, I would consider my fish raw. If I would cook it first, then FD, I would need to reheat it a second time before eating. The fish would be over cooked. Consider me a fish snob.
i opened two of my mylar bags, one had peaches and one cherries, because the bags felt soft instead of crunchy. the fruit was dry but soft and smelled fine. still ok ? or should i boil them first.
What kind of vacuum chamber do you use to vacuum pack your freeze dried food
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
Can I use a vacuum sealer from Cabals it’s supposed to be a professional series.? Thanks 😊
I’m talking about Mylar bags
Not sure about the US but in Canada no. I bought a Magic Seal MS300 from Amazon and it will vacuum pack the textured bags or in Nozzle mode the smooth bags ( like Mylar). The machine does a good job of sealing the mylar too which the Foods Foodsaver units do not.
You should. Play around with the settings until you see the good imprint of the Teflon fabric in the mylar.
Phil, I freeze dries 2 large trays of walnuts, I had them in the freezer for about a year. They were in a load with 2 trays of Colby Jack Cheese, and a tray of left over chicken dish, which had about 5 hrs of extra drying time. The walnuts came out feeling oily. Should I put them where I would use them faster? Did I not dry them long enough? Are they edible?
FYI, the cheeses came out really well. Haven’t tackled the avocados, or cream cheese yet.
That's quite an assortment of food. Each bag of nuts will have about 25 gm of water, so the cycle time isn't very long. How do they taste and smell? I would suggest vacuum packing the nuts due to the higher than normal oil content. You can do it a the easy way by using 1/2 gallon bags or pulling out the shelves and use one gallon bags. below is a video for your consideration:
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
@@Philat4800feet I did vacuum the walnuts. They smelled normal, but I didn’t taste them. Not a fan. These would be for my husband. I appreciate your videos. Thank you.
Hi Phil. First of all, I wanted to say thank you for your videos. It has been a great help to me. My husband and I watched your videos and have everything set up just the way you do. Some of my batches have gone well in a couple of them after checking later have not thus my question. I did a run of raspberries ran them just like you said all of them came out fine except one bag seems to be a little squishy. Also, I did sugar snap peas and after looking at the bags they were squishy as well. After the batch ran, I did exactly what you said I felt through. There were no cold spots. Nothing was sticking together in big clumps or anything. They were perfectly dry and brittle when I bag them up but now a week later, they are squishy. can I run them again or are they a lesson learned thank you for your time. One last question what bags do you use and where do you get them? We’ve watched your videos, but can’t figure out what bags you actually ended up using. Thanks again.
One thing to remember, you can't over dry. You might want to add extra time dry time to make sure everything is totally dry.
Yes you can run food a second time as long as it hasn't spoiled. Give it a smell test.
I have about five sources for bags: LDS. HR, Top Mylar, Disc Mylar, see this video:
ua-cam.com/video/PrT7JVJWkPI/v-deo.html
@@Philat4800feet thank you for getting back to me so quickly. My husband and I really appreciate all the time and effort you put in to try to make freeze-drying easy for everybody. I’m on my seventh run and the sugar peas are really the only issue I’ve had. Your attention to detail and you’re throughness is very much appreciated. Have a blessed day.
WOW thanks Dude.
Where do you buy your Mylar bags and O2 absorbers?
Check out these links for your answer:
ua-cam.com/video/3OTw4gIjO2s/v-deo.html
ua-cam.com/video/PrT7JVJWkPI/v-deo.html
@@Philat4800feet Thanks! I found the second video you linked right after I asked the question.
off topic but I have to ask...what is in jolly ranchers that makes them do so great in the hr? I got to thinking an then like marshmellow creme is another one. The jr has corn syurp,sugar then contains 2% or less malic acid the artificial flavor they don't really tell us what it is right? still, what makes the hr do so perfect? Is it the state its in like crystalized? Don't understand why another hard candy might have no reaction? I've searched an searched I can't find it.
Any candy that will soften under heat should do well. Candy really can't be freeze dried, if freeze drying (sublimation) is the process of removing water. Most candy doesn't contain water. The heat softens the candy and the vacuum pulls it apart (boils it), then it cools.
@@Philat4800feet thank you Phil
Do your scrambled eggs have a extra chewy consistency on re-hydration?
All my eggs are extremely scrambled. I have two kinds. Those for cooking and those for eating. The eggs for eating have milk, butter, and seasoning (and sometimes meat) mixed in with them and taste pretty good when rehydrated.
ua-cam.com/video/y6snnt-0SZ4/v-deo.html
Good evening Phil I was looking at another freeze drying group and somebody on there said that the oxygen absorbers that you get with your freeze dryer from harvest right are 700 cc and that that is too big of an oxygen absorber that it will make your vegetables squishy. I didn’t think that sounded right to me but I wanted to ask your opinion. can you have too big of an oxygen absorber in a mylar bag or a jar? Thank you for your time.
HR went from a 300cc to a 700cc around 2022. an OA will stop working once the oxygen is depleted. OA's will not add moisture to the food contents of a mylar bag, but how do you prove that to someone who has made up their mind? If there food went squishy it's because it wasn't dried enough.
Are these nuts also freeze dried? Does dehydrated nuts work also ?
A bag of nut will have around 25-50 grams of water and need to be freeze dried or dehydrated to remove the water.
I have been looking at gas monitors. It seems people are asking which monitor you use and if you have a link to where we can purchase it. Can you help?
Don't discount the gas monitor God gave you, your nose. But if I were to buy one it would be for hydrogen sulfide gas with a probe that can fit inside a bag or jar.
www.amazon.com/Detector-Monoxide-Hydrogen-Combustible-Vibration/dp/B0CC632MYZ/ref=sr_1_12_sspa?crid=1044A66V9IS99&dib=eyJ2IjoiMSJ9._9ocvE7GyBJQXOuyp-OPRyU1Ut9i2ZZh9ENXN5UYTkHPqDPJJuTUNv3CgKjd4Sxyg6kXqEfb4Qf058udZPaQBcBuMsjwGsYtunJ6nXmuvAfQ7UBQnHczqOkuBVA58W9WBJSFSrirWlcpN8CnCYsbYkijG-dJKs8VMVYVtZzhh4JPkzjXx1ut7De5dwnZuc19pQRu63t3Wqh_hpxffQrsLuGjjm7sRLsEPRxTOY0EnN0.Pd0LStmjoVJkfyVnObnpApxcE-F7whwejr2LDceV2BE&dib_tag=se&keywords=hydrogen+sulfide+gas+monitor+with+probe&qid=1724848993&sprefix=hydrogen+sulfide+gas+monitor+with+probe%2Caps%2C161&sr=8-12-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&psc=1
Did a search but did not find any videos on berries. Are you planning any in the future?
Hmmm, might be a good idea
Hey Phil, can you tell me what measures the temperature in the Harvest Right? My temp drifts from 2 degrees tdown to 7 below and back up again, then when it goes into vacuun freezing it comes back and adds more freeze time?
It's called the thermistor. On older models, it's under the heating pad on the second shelf. Looks like a worm. If you want to know how the cycles work check this out:
ua-cam.com/video/N8thZqEP2fA/v-deo.html
@@Philat4800feet Thanks Phil I enjoy your videos!
I'm heavily interested in the video about freeze drying high animal fat content food.
Cut your meat around 1/4 to 1/2: thick (The thinner the better)
Things to remember:
1. Trim away any extra fat.
2. Render what fat you can.
3. When freeze drying put your settings to 140 degrees, 12 hours extra dry time, and put paper towels in your trays. This will help render and draw out any additional fat.
When packaging you need to vacuum pack your food. You need to remove all the oxygen from the package. If not the remaining fat will oxidize and become rancid.
Your meat is going to be dry when eaten. Not only will you need to add water, but oil to really enjoy it (fat is flavor). Here some videos:
ua-cam.com/video/Qtgak6dDjUs/v-deo.html
ua-cam.com/video/DPWfKqEcv6M/v-deo.html
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
@@Philat4800feet thanks for this. Have you experimented with vacuum chamber sealers? we just recently got one and that makes short work of removing a lot of air from the mylar. in addition to oxy abs, I'm confident that will make a huge difference in longevity.
Just name it Phil!
Missed you!
Sorry, been busy
Isn't it hydrogen sulfide gas?
Did I say something else???
Did I say sulfate?
@@Philat4800feet Yep! I just had to laugh. You and I know the difference but others may not
I don’t know how you enjoy eating freeze dried avocados, they taste like a bitter chemical. I remember how disappointed I was when I first bought my freeze dryer. I purchased $60 worth of avocados lol
They take a long time to rehydrate.
I make guacamole and freeze dry that. It rehydrates really well.
It's protein.
I thought nuts didn’t freeze dry well?
They will. There are about 20 grams of water in each tray to be removed, but the key is to package them in a zero oxygen environment to stop any rancidity from the oils. Vacuum packing is preferred.
@ thank you! I’m trusting you! 😉
Phil,
Thanks for another excellent video!
Hey, would you give us a link to the gas sniffer that you use in this video. I suspect it is an expensive model that you use in your non- youtube profession. So, I will not be supprised if the cost is sky high. I believe this info might be helpful for comparison only. I am also looking for a simular probe style device. I remember your original video where the device was first introduce. Wish I had written that info down at the time.
( if it is easier, would you post the original youtube link)
By the way, if you used an old school type "single hole" paper punch, would your probe fit through? Applying tape to second hole would minimize cross contamination. Maybe a complete useless step, But it might help in specific situations.
Thank you for all you do for the community!
B
Type this in to the Amazon search bar: H2S gas detector
you'll find many around $100. Make sure they have a testing tube. The only issue is you're testings after-the-fact. You can also use the tester God gave you. Don't discount your nose.
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Wanting to be on the show, I would definitely say fat.
Good commentary, and different from whatvone hears. I would note though, eggs, dairy and fish flesh are from animals. I loom forward to your "other fat" stop. I have had limited success and new ideas are good.
How about freeze drying bacon, peanut butter, and chocolate?
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@@Philat4800feet Thanks. I will definitely check those out. Bacon is the one there that is from animals. My natural peanut butter in the container is still OK after 5 years, but I do like Thai where it is cooked in. That I will look at too.
ua-cam.com/video/Qtgak6dDjUs/v-deo.html
@@Philat4800feet OK. You rendering takes out much of the fat. If I understand your measurements you are at about 3/8 of the original weight (I clearly misheard the fried numbers) so most of the bacon is gone. I do this with cooked ground beef though I tend to go in my Instapot (meat above the water) and then wash again. I do f/d raw boneless skinless chicken breasts which I do not render. You got rid of the oxygen to stop oxidative rancidity and the moisture which causes hydrolitic rancidity. The O2 absorber helps with both after the vacuum packing. My ground beef seems OK after 3 years, I need to check some chicken. I gather neither of us have f/d the fat extracted -- the 5/8 ths of the bacon.
Proteins
That too
I’ve fd avacado and they tasted aweful
I recommend cooking everything but beef.
Here are some ideas:
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ua-cam.com/video/Lawye7iT-Oc/v-deo.html