HOW I PROCESS 100 LBS. OF REISHI MUSHROOM, Slicing and Drying Tips
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- Опубліковано 12 лип 2022
- Tips on efficiently slicing, drying, packaging, and storing meaty wild mushrooms. The method I demonstrate is especially effective for medicinal mushrooms with a meaty texture like Reishi and Birch Polypore. DO NOT use this method for very hard woody mushrooms! I made a second video for that linked here:
• HOW TO CHOP AND GRIND ...
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I'm from Brooklyn New York, have found a lot of reishi in the past few months. We Chinese like to harvest them after they released the spore. The spores have more medicinal value than the mushroom itself. I normally clean them by brush and a wet towel, brush off all the spores into a container ,slice them into small pieces then throw them in the dehydrator. We like to use them to cook with turkey tail mushroom ginseng chicken soup( slow cook for over two hours until all the nutrients release from the Chinese herbs, chicken, ginseng and reishi). A very healthy yet delicious soup, I actually just made it yesterday. We also like to use it to make all kinds of tea.
I make the soup once a week to maintain our health, normally switch the ingredients around like dried birch polypore, dried maitake, etc.. so we won't be sick of them from drinking the same soup over and over.
That soup sounds great! I haven't specifically tried to harvest the spores, but I want to try that. I heard they are loaded with triterpenes.
Asian folks are my best customers. A client in LA told me her elders had never heard of artist conks as a medicinal mushroom. We used to sell them to a Chinese gentleman in PA who also dealt in reishi and ginseng. Maybe they don't call it artist conk. I have heard it called white reishi. At first I didn't like the smell of reishi but now love it. Of course when theres a hundred pounds of fresh drying at a time it can be quite pungent.
Sweet. Just harvested a few pounds in Algonquin park in Canada. I appreciate the tips. I dehydrated mine today. Should be enough to get me and mine till next harvest season. Thanks again guy.
Awesome, glad you found some. They are one of my favorites to hunt for 👍
Love this content dude
Meat slicer for the win! I learn something every video thanks for doing what you do :)
I used a meat slicer one year. Worked great. That year everyone wanted whole ones. One year I used my band saw. That worked well as they were dry. Also yeilded up about 2 pounds of reishi sawdust which I add to jars of slices for tinctures.
Great video! What would recommend if you want to chop them down smaller, more into a kibble or crumble to be used in a tea, versus these larger slices. They are still so woody and we are having trouble making them small enough to use. Thanks!
I show how I chop and grind them in the video linked below. With Reishi, I prefer to slice and dry them out first and then run them through the meat grinder.
ua-cam.com/video/j74kg0biHZ8/v-deo.htmlsi=9l0kOG1cMtUHSCPf
Hi. I follow your teks all the time and have great success. I want to thank you for all the work you do! Where is the best place to purchase tinctures and powders to support a small business?
Thank you, glad you are having success👍 I have two friends in the medicinals business. Look up:
"Cold Brook Mushrooms" on Etsy
or
Healing Spirits Herb Farm in Wallace, NY.
Thanks for the slicer tip! I was half contemplating using a table saw since I don't have a band saw lol, but didn't want to lose too much to the kerf 🤣
Yeah, there's not much waste with the meat slicer, but you still have to watch your fingers 👆
Clean the saw out real well and put a tarp under it.
Just learning about mushrooms and health.
Awesome haul guys. I'm in Tennessee. Where did you find all of those? What do you do with that many?
I'm in New York state, but they should be in Tennessee as well. I use some myself to make medicinal extractions and share with friends.
I’m in middle Tennessee and found some growing on the base of a big Ash tree that we had to remove
I watched one video of a guy first doing an alcohol extract. I think he used vodka. Then after a few weeks sitting in vodka he took it out and did his hot water bath extract or boiled it. Then he mixed the two solutions together and filtered it. Idk if there's a ton of added benefit doing an alcohol extraction and then add that into a tea you make so you then get the hot water extraction, too. It seemed pretty long to do, but maybe it's worth it. Idk have you looked into the double extraction vs just doing say a tea?
That's pretty bad a though using a cabelas meat slicer to process mushrooms. I would have never have thought to do that. You might could run it through a meat grinder like for making ground beef after ya slice it if it's not to hard. Might be a bit easier then trying to grind it up after it's dehydrated in slices. I'll have to watch the other second video.
That dual extraction process is worth it. That method is the gold standard for liquid based medicinal extractions. The reason is some medicinals (polysaccharides) are more water soluble, while others (triterpenes) are more alcohol soluble. So, in order to maximize the concentration of both, both solvents should be used. That process you watched is solid.
Looks good! I'm envious of your slicer! I just found a couple of really nice reishi in my back yard... While I'll have to slice them by hand, they will fit well in my (five tray) Excalibur dehydrator! Thanks for the video!
Excaliburs are where it's at! Thanks for watching 👍
I found some variety of reishi but they are very old and dry on the tree stump, is there a good way to test them for their medicinal quality? Thank you for your video and any advice.
Probably not worth messing with them at this point, but keep an eye on the tree stump and check back on it next season. They typically fruit on the same trees year after year.
@@RenegadeMushrooms thank you , I walk past this tree daily so I can watch for new growth.
good homie
I stored my reishi in the cabinet kitchen set but I think I kinda spot some white spot which I afraid its got mold. How long reishi can be store in normal fridge (not freezer)?
They will store well for years in the fridge or freezer as long as you dry them out thoroughly, that's really the key. You want to dry them at 100 F until they snap when you bend them like a potato chip. If they aren't dried out thoroughly, mold will form, especially at room temperature.
What time of year are you finding them . I always find them when they have gone past
I mostly find them on Hemlock and Red Maple in NY. Usually they are fully mature in the end of June/early July. I occasionally find them later in the Summer.
I’m curious how you typically use them
I sell some and use some personally to make medicinal extractions, mainly tea and tincture.
Band saw does work well and if you're carefull the reishi sawdust works great for tinctures. I've got a hobart meat slicer that I've used but usually hand slice as I go with a chef knife. Don't like cleaning the machine. I usually slice the less desirable looking ones and sort the nubs and culls from them for my personal use. People are picky especially my customers which tend to be Asians. They're usually selling to their customers and can only move quality specimens. Me, I don't care. The chewed up ones might even be better medicine, lol.
I always did the same with the nubs/culls when I was selling. I've noticed the slices coming out of China were very thin and uniform so I figured they dried the whole conk then sliced on a band saw. The little thicker slices from the meat slicer always worked well for me and my customers seemed to like them. I always used a meat grinder to grind them when necessary and the thicker slices ground much more nicely than the very thin ones.
@@RenegadeMushrooms that's good to know. I set up my slicer today for the next batch. I'm over run with conks and had to make new drying screens. I rely on outdoor drying and the weather is not co-operating. I went out on a scouting mission 3 days ago and come out with about a hundred pounds! Didn't hardly make a dent in em. Reishi everywhere.
@@timothylongmore7325 That's awesome. I used to hunt them hard, but not so much anymore since I quit selling them. I miss it though, not the selling, but the thrill of the hunt. Happy hunting!
@@RenegadeMushrooms Same here. I'm trying to start a dual extract business and eventually grow tsugae at home as my foraging days are probably limited. That's why I was so interested in your experiments and were going to teach myself to culture my own. I may still but North Spore has them for sale. I have a sawmill and access to hemlock logs. Long ago I commented on how I was trying to grow reishi, on logs from spores in my woodlot. 4 years later I had emergence on two differnt logs! Not very impressive (yet) but proves that my q-tip tech does work. I realized a couple weeks ago while early scouting and innoculating as I went that reishi was controlling my brain and using me to propogate it's spores. I guess I'm reishis bitch now.
@@timothylongmore7325 😂 Yeah I've thought that myself about how many billions of spores I've been responsible for spreading. Maybe we are doing their bidding.
👍🏻
In Vietnam there's an identical mushroom looks like reishi that a lot of people they can not tell from its features which one is real and not .so how can you tell if the ones you're collecting is real or not without testing or not ?
We don't have any look-alikes here in my area. Identification is pretty straight forward with Reishi once you have a little experience.
Ganoderma tsuga grows on hemlock. Ganoderma lucidium grows on hardwoods@@RenegadeMushrooms
Hey brother I was curious, do you sell your mushrooms at market or is it just for you?
I have some people I've been selling to for years who buy some of my mushrooms to make their own medicinal extracts. The rest I use myself.
Ok cool. I just noticed your setup with the dehydraters and the meat slicer and I was curious. Anywho thank you again for putting out content and contributing, I've gotten a lot of good tips and advice from you and your videos.
Where are you located. Here in northern NY reishi was a no show "23" season.
I hunt down in the southern tier and Catskills. 2023 was a no show for me as well. This year should be strong weather permitting.
@@RenegadeMushrooms I hope so. Like you, I really look forward to it. How did the cloning go?
@@timothylongmore7325 It went well, I have it in culture now. I inoculated some hemlock logs with it and partially buried them in the garden. If they produce I will make a video out of it.
@@RenegadeMushrooms Very cool.
Looks like a good year. My best spot yielded up about a hundred pounds in early pick. You must be booming in the Catskills.
What is a daily dosage?
Check out Martin Powell's 2010 clinical guide on medicinal mushrooms for dosage recommendations.
People who do this should know to pick AFTER the reshi is done sporing…otherwise…no more mushrooms
ua-cam.com/video/YUpiP0b44K0/v-deo.html
From the day I picked these.