🥩FREEZE DRIED MEAT🥩Steak, Pork Chops, Chicken, Shrimp, Bacon, Hamburger, Turkey, Hot Dogs
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- Опубликовано: 28 фев 2019
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All kinds of freeze dried meat in this video. We freeze dry and reconstitute STEAK (ny strip), PORK CHOP, BACON, HAMBURGER made into patties, TURKEY BURGER, SHRIMP (seafood), CHICKEN, PULLED PORK & HOT DOGS. I also put it back onto the grill to see how it fares after being rehydrated. I give my taste test review after its been grilled. Rehydrate with Barbeque sauce, marinades, hot sauce or tasty liquids to absorb tons of flavor. Try doing that with Mountain House Freeze dried food.
If you have an emergency food supply, meat is probably at the top of the list. Find a sale on meat at the store and freeze dry hundreds of pounds. "freeze" the cost for the future. One thing is certain, the cost of food will never go down. The difference between freeze dried and dehydrated meat is the ability to bring the moisture back into the meat for a steak, pork chop, fish, chicken etc to be just like it was before the process. 
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Whooooo who..... awesome info!!!! Thanks for your input in our prepping life!!!!! I truly believe you are helping so many people!!!!! Again we sooooo appreciate your time and efforts in sharing this vital information!!!!!
Meat too.
Nice Video! Forgive me for chiming in, I would love your initial thoughts. Have you heard the talk about - Rozardner Delicious Dishes Reality (Have a quick look on google cant remember the place now)? It is a smashing exclusive product for stockpiling food for an emergency without the hard work. Ive heard some pretty good things about it and my mate got great results with it.
I will cook the bacon first
id always cook meats before freeze drying.. mainly for 3 reasons..
1. you may not be able to cook it during an emergency.. depending on the emergency.. so cooked meat can be eaten freeze-dried..
2. Water.. you may not have access to clean fresh water, or the ability to heat it? Depending on the emergency going on? etc.
3. and the MAIN reason I'd cook it before freeze drying, is I believe it last LONGER . simply because you cooked most of the fat out of the food..stopping it from going rancid quicker.. IMO..
LESS Fat in food being freeze-dried THE BETTER... and cooking fatty foods removes a lot of the fat.
I think youre right on! I want one for preparedness purposes, so pre cooking the food is the smart method.
FD bacon is awesome! I've done close to 40 lbs. Cook it first and put it on a wire rack in the oven while you are cooking the rest. It gives the grease a chance to drain more. Layer paper towel on the bottom of the tray and over the top of the tray in the FD. It comes out a little greasy but I've been eating bacon I FD'd 18 months ago and it is crispy and gooooood. Great for breakfast or BLTs.
Though I have not had a chance to try it yet, my thought is instead of using plain water to reconstitute things like meat and fruit, why not reconstitute with a juice or marinade to add more flavor. I have also been told the cutting grilled cheese sandwich into small cubes and freeze drying them make wonderful croutons for things like tomato soup.
Many people have and it works excellent!
Could try rehydrating steak with rendered down bone marrow
@gopapillon exactly I’m praying I get my freeze dryer in time it wasn’t easy deciding how to purchase but it all safe us a lot of hardships to have this can’t wait to get this one. I had an old commercial one that the motor blew I’ve been on a panic ever since searching for something remotely more affordable but as you know that’s joy possible just have to find a way to make it happen. Do you recommend this brand over the others and so you think the size makes a big difference, if you know sorry if you don’t 😂?im just worried with the costs I maybe making a bad choice an don’t want to regret it
I reconstitute in beef broth or chicken broth. It helps to put back the natural juices and it tastes a lot better. Even my vegetables, use veg broth. 👍
When the neighbors smell that steak cookin during the apocalypse...lol
House be broken into that night lol. Definitely a serious concern of mine in my area, (houses 10-20’ apart) idk how close his neighbors are but when people are hungry they will smell it and they won’t take your word that “sorry none left”
As much my Weber is my pride and joy it’s excluded from my shtf plan
@@Marchautowerks maybe your neighbors'll like the taste of lead as well? Heh
Bacon needs to be cooked crispy first to render most fat out. Then it is great for crispy topping, no need to rehydrate.
Great tip. I will give that a try next time.
Great tip, i will try the cooked bacon next time!
Maple bacon diced and cooked then FD is my fav thing outta my bad boy
So, that was a question of mine...
Is it better to cook meat first?
It appears bacon (and ‘maybe’ hotdogs) could benefit especially,...but I’m just wondering if generally it’s better sop to just have all meats cooked first.
The original MRE’s had a “beef patty” and a “pork patty” menu. I remember getting stuck with them a lot. (Everyone I knew getting just through them away. I dumped the salt and pepper and powdered ketchup into the pouch and then some boiled water...let sit while eating the rest of the bag, and then back to the meat (precooked). The beef was meatloaf and was excellent. The pork was “pork loaf” - strange, but still good. I think the pork had a powdered gravy, not ketchup.
Anyway, “precooked”, so I’ve been under the impression that meat should be (“would” be) precooked.
What do you experts say?
@@geraldhartman2336 In the field I'd def want pre cooked but it depends with cooking at home. Do larger pieces of meat like whole steaks by sous vide first, then rehydrate and sear to heat.
Small, thin or cubed bits of meat are fine done from raw. I do a lot of meat and wouldn't have time to cook it first (large freeze drier is full at all times). I just cube most of it up for cooking in curries or stews etc.
Can't tell you how many dehydrating vods I've seen where they just dry, but never rehydrate and try their work. This is exactly what I was looking for can't wait to watch more of your vods!
try to sous vide steak before freeze dry and at the end grill it for minute or two.
I have a large Harvest right that hasn’t seen action yet, still renovating the house so I’m glued to your videos. Learnt a lot, thank you, keep doing it.
Just renovate the part of your house that will house your HRand worry about the rest later😂Good luck on your reno
Great video! I would cook my shrimp in butter and garlic, the barbeque would dry them out. Love the corner stackers you sale sure makes it easy to stack trays in the freezer ! I have bought both I prefer the green ones!
Just bought my freeze dryer coming in 6 weeks. Watching your video's showing do's and don't is extremely helpful thank you!! No hot dog's
We have one of these freeze dryers and love it! We have been drying pitted cherries from our trees. I have 2 coolers full of cherries. Still have one tree to go. Now I am drying cut up onions and celery (2 trays of each) going. Getting ready for the food shortage that we know is going to happen. I think the steaks look grey too when cooked. But otherwise, we will be trying meats at some point. Great video's! Keep them coming!! :)
Can you cook meats first then freeze? How much electricity does the dryer use?
Thanks a lot! Your great video help me to understand the freeze drying.
awesome!
Thanks much. I'm new to the game, but you're definitely my go to guy. I greatly appreciate your efforts.
Welcome to freeze drying Tony!
Raw beefsteak and pork chop rather than pre cooked and freeze dried seems to be the way to go, according to this vid and many others who've experimented with this (I am not one of them, just so you know). Freshly cooking (freeze dried) meat in these forms seems to result in the most palatable food. It seems to be an equal balance between convenience and palatability/presentation/quality of life. Thanks for going to all this trouble for us.
Thanks for making this video
Once freeze dried a bag of real bacon bits from costco. It was a near disaster. The meat was ok, but it rendered out so much fat, my drain tube got completely clogged. I had to basically take it all apart and clean grease from everything inside. If I do it again, I would take the bacon bits and render it under low heat to reduce the fat content before freeze drying.
Thanks for that comment! You saved me from having to clean grease from all the machine!
Thanks for the vid!! My wife and I are thinking about getting a freeze dryer! Great review!
Thanks. Let me know if you have any questions
Retired at 52...Great info on Harvest Right.
Congrats on retirement! Let me know if you ever have questions, comments, tips or need help with the Freeze Dryer
I just ordered a freeze dryer, so I’m trying to learn all the do’s and don’t s . I don’t want to waste money on foods that don’t freeze well. So, thanks so much. Your video is extremely helpful
Thanks so much! Your videos are always very informative!
This is just the video I was searching for. Thank you for answering my questions.
I have been thinking about freeze drying raw meat for dog food and was concerned about how large I could cube the meat in order for it to be safe but after seeing this video I won't worry about it since you can do a whole steak I can probably get away with deboned chicken and rabbit. Thanks so much!
great idea!
Just bought myself a freeze dryer, can’t wait to try all this stuff
Awesome. Getting ready to order my freeze dryer, glad I found your videos. It’s a huge investment so was making sure it would do what I want.
Glad I can help. Feel free to reach out if you have any questions.
You will love the freeze dryer. I personally sprung for the oil less vac pump - Well worth the extra money.There is a learning curve to all this but it's fun to experiment too. The less fat and sugar the better it does. The thicker your stuff is the longer it will take to dry. Liquids like milk will take a while just because it's mostly water. Good luck and have fun with it.
Outstanding video. This is the second time I've watched it because I'm preparing to do large scale amounts of meat over the next couple of weeks. I have a half a pig coming Friday and we haven't used up all the sausage from the last two times we bought a pig. So I'm going to freeze dry all that pork & only keep the current pig in the freezer. I also have multiple pork loins you buy at Costco so I'm going to turn them into pork chops and freeze dry those too. TY this was really helpful.
Just pulled 5 trays of chicken breast strips out of the freeze dryer, turned out well even as large tenderloins. What little bits of fat were on, a little finger trimming removed them from the final packaging. Also, I broke down 2/3rds into shredded chicken, which should reconstitute incredibly fast especially if its in barbecue sauce!
I freaking love this video! I will never be able to afford one.. so I'm living thru your videos.. thank you so much for such a thorough video...
Line the trays with paper towels to absorb the grease as it dries, but it works best after it has been cooked. I cooked my last batch in the oven, then had a friend freeze-dry it in a commercial freeze-dryer for me.
will do!
Great video, thank you!
Thanks Cindy
Man, excellent video….thanks! Good job! Happy New Year!
Thanks for the info! Great job.
This Thanksgiving I had some left over turkey breast and dressing. Freeze dried it and it came out fantastic. Try it!
I tried freeze drying my leftovers a couple years back. It worked great for the most part
ruclips.net/video/iLZtEpG2WIY/видео.html
I have had my FD 3 years and have always heard that whole steaks and chops cannot be freeze-dried very well. I am glad I caught this video!!
That's great!
For bacon I had good results at 60-70 hours depending on the thickness of the cut like the basic cheap Thinly sliced bacon usually average 30 to 40 hours
Been thinking about this a lot . Thank you
My pleasure.
So great to see/know- thanks!! Now give us some BBQ tips on cooking reconstituted meat to keep tender. Thanks!
Great presentation. We think that if you freeze dry cooked crispy bacon, it would work much better. In the past year we have freeze dried about 400 meals. Thanks again for your awesome information.
Sounds great!
Super awesome content sir, love it! Makes perfect sense that the meat has a grey look since the blood that makes it red is a fluid and moisture all gets removed.
Excited with your results, i would think that for steak this is a perfect way to FD it so you can reconstitute it evenly then add flavour/marinade. Id be trying more ways with the chicken, cuz thats a staple round here.
Ordered my system, waiting for it to ship 😍
When he cut into the steak and showed the closeup of it, I cringed. To me, that looked awful, all gray and nasty. I hadn't considered that all of the red color would be removed by the freeze drying. Even if the color is from blood (I read somewhere that it isn't, but rather from some protein), freeze drying should remove the water from the blood cells, just like from other cells, but not remove the iron, which is what makes them red. Thanks for bringing up the grayness of the steak, though. I was concerned that I wasn't seeing it right. If that's just a normal thing for freeze dried beef, I guess you get used to it.
This is very helpful, sir.
Freeze dried hot dogs are actually amazing
I'll take your word for it😁
I loved the video.it answered all the questions I had about freeze drying meat. I precook my ground beef since it's very greasy. Next time we butcher a cow we'll request leaner ground beef. I also precook breakfast sausage, drain then freeze dry. It's great for sausage gravy. I bought a box of pork tenderloin from Sams, which is nearly fat free. It freeze dries beautifully, rehydrate in minutes. I used a teriyaki marinade instead of water to rehydrate. The meat sucks the flavor into the meat. It was awesome next time I'm trying BBQ sauce. My only complaint regarding the video in my opinion the music over powered you. I enjoy listening to what you have to say! I would have been perfectly happy with no music at all. Love your videos!!!
Another great video my wife and I really like them. Bexar prepper RUclips channel has a great video on freeze drying bacon. She cooks them on these special trays that gets rid of the grease. It turns out great. I finally took the plunge and ordered our freeze dryer, can't wait to get started. Thanks again for sharing , see ya next week.
Congrats on the purchase! If you ever have questions, feel free to reach out. When do you get it?
@@live.life.simple. Locked the sale price in with down payment . Will finish payment mid April. We went with the medium, but I've still have my eye on the large just might have to upgrade.
Sweet! I have the medium and it seemed small at first, but i think its just fine.
Thank you so much!
You're welcome!
The sausages you need to put a few slits in them before the process so when re constuting the absorbsion is even
I know these videos are a couple years old, but I just got a small 3-tray unit and I am trying all sorts of things to see what works.
I thought I'd have to dice up steaks before freeze drying, but not now!!
Currently, I have some fresh muffins ( both blueberry and cinnamon ) from the local Safeway.
I had to cut them in half so they'd fit, but tomorrow evening I'll se how it went.
How did they turn out ?
super cool thanks for sharing
Thanks for the visit
Guy: *Cuts open steak*
Me: It's gray
Guy: Yep looks pretty great.
Thanks for being in the video. Checks in the mail.
Most of the Blood gets pulled out during the process. It will rehydrate grey.
@@live.life.simple. gotta re-add the blood man!!! Can't enjoy my steak during the apocalypse if it isn't bleeding.
@@RebelPanda you might have to get use to some rabbit burgers.
way over cooked
Thanks
I do bacon oven cook it on 400 first then freeze dry in paper towels I keep I like bits In the freezer for salads and baked beans and meatloaf
Thank you for taking the time to put this video together! I just started following you, so don’t have a lot of history. I’m wondering what you think is the best way to save meat long-term. Whole raw steak versus pre-cooked steak? Raw chicken versus cooked chicken? Is it just preference maybe? I would think cooking ground beef fresh and then freeze drying it would turn out better then cooking it after being freeze dried, yes no? What about making the hamburger patties and then freeze Drying them as a raw patty?
Someone just recently told me that Harvestright does not recommend raw meat. I have never had a problem with it. Certain things will turn out better (in my opinion) left raw. Smoked chicken or pork turns out great already cooked.
I live in SF, CA. Shrimp at Safeway here was $2.99 a pound! wish I had a freeze dryer to have shrimpies for the next 25 years😆.
Wow! I would have bought a pallet. Here in middle America its spendy and old by the time we get it.
Great tip on keeping raw and cooked separate. I would also add that raw food need to always go on the bottom. I realize they're frozen, but raw food can cross contaminate cooked food by dripping contaminants into your cooked food. It just takes a little bit, especially with chicken.
Also, for crisp bacon do it in the oven on a cooling rack over a pan. The rendered fat drips onto the pan instead of soaking the bacon in grease when you sauté it.
Could this be used in lieu of beef jerky? I could see slicing some grilled NY strip or boneless ribeye and chucking them in the freeze dryer resulting in a crispy, savory snack being a better option in my humble opinion. Whether that works out that way I'm not sure yet.
Yes, not worth the risk.
I don't think it could be eaten as a snack like jerky because it is raw. If you cooked it first then it would work fine but dehydrating might still be a better plan. Sure would be great to have the flavor of jerky with the cool texture of freeze dried though.
Love the videos you're posting as wife and I are beginning the freeze drying adventure. OPSEC would dictate that unless you're in a remote setting, cooking from raw will certainly attract anyone or anything hungry with a nose for a considerable distance, unless you're cooking indoors. I would prefer reconstituting from cooked state to conserve on energy later and to minimize the potential detection factor when cooking from raw. Also checking out videos with freeze dried casseroles as a complete meal being reconstituted. This would also seem to cut food prep and energy usage later as well.
Great video. I tried hotdogs and came up with the same results. Figured it had too much fat and oil in them.
I might try them again at some point with a slit in the case.
Awesome video!
Awesome
Perhaps with the bacon put it with or in rice in store them together short term of course but the bacon grease with flavor the rice and help hopefully preserve that as well
I can my bacon. I precooked it to remove the fat. Roast it on a cookie sheet in the oven then try to freeze dry it. Am waiting for my dryer any day can't wait to get started.
I just tried it today for an upcoming video. I won't have results for a couple of days after it's freeze dried. Thank for the tip!
I actually came to this video, because I watched another video this morning about freeze dried raw Organ meats, and raw Lean Cut meats freeze dried for cat food consumption...and was looking up the freeze drying part...thanks for your video showing me about it..
Now I know it works and looks pretty darn cool...I want a freeze dryer now...today.
After writing that i realized i sound like a commercial..especially the couple last sentences...lol
How much did you pay for yours? Lol nevermind sounding like a commercial again....I'll just look it up on Google...thanks
Can you link that video- I'm specifically trying to look at freeze drying organ meats for human use
I freeze dried crumbled bacon from costco...it was great
good to know. I'll give it a try
Very interesting
Have you tried rehydrating items in a vacuum to see if they rehydrate faster????
Would the bacon freeze dry better if it had been pre cooked first? Nice experiment, its interesting that both uncooked and cooked meats can be freeze dried.
Thanks for sharing
Great video!
thank you!
So I have no freeze drying experience but a lot of canning and dehydrator experience. I can tell you, you can can bacon! It’s not quite the same as it falls apart a bit but still tastes good fried up! Just lay it out proportionately parchment paper and roll the paper into a roll of bacon. Then stuff it in a mason jar. You may need to cut the top off to ensure it fits. Make sure the jar is sterilized beforehand. Then pressure can that bad boy! It works. Ate it years later and it was fine. I’ve also done butter too.
good to know, thanks for your info.
bacon and grease dont spoil if sealed and the salt is a preservative .. if you have any question refer to pemikan
I cut my precooked hotdogs and brats into smaller pieces. They turned out well. We rehydrate them or eat them like jerky.
Definitely it's always best to Pre COOK any fatty foods, to release a lot of fat juices before Freeze Drying .. IMO. Great Video !!! love the info!!
👍 agreed
Another informative video thanks Suggestion many foods you explore like this
video need further cooking in this case BBQ grill, I regard this as long term storage Other foods do not can be consumed instantly Maybe you could divide these foods into 2 classes those that need further attention those that do not, consumed after rehydration then simply reheated, vegetables for example more useful in an emergency.
Great info! We just got your funnel. Works great! Where can I get a copy of your cheat sheet?
I saw a lady did precooked jimmy dean sausage patties and turned out well
I saw a vid on Epicenter Bryan where they seasoned the water to rehydrate their meat. Haven't thud this yet but sounds good
That's cool. I think there are quite a few things that you could rehydrate meat with that would add a bunch of flavor
Being new to freeze drying, could you please define “short term?” (Bacon or fatty foods)
I appreciated the raw meats-I have so far cooked all mine. Now I’m gonna try raw steaks! Thanks for the trials!
Great video. Meat rehydrates so well. We do lots of shredded chicken, grilled chicken, turkey, fajita steak. What have you liked best?
I prefer doing precooked with seasoning or already smoked. It makes it so easy to warm it up and its ready to go. We have alot of freeze dried meals that are just ready to go. That way when we don't feel like cooking or can't decide what to eat, we just hit up the stash. Do you mostly do precooked or raw?
Great video, love all your stuff. Have you ever tried freeze drying a steak with a bone in it? And also reconstituting it? If so what was your result? Thanks
I have not personally tried freeze-drying a steak with a bone in it, but I would not do that as the bone has marrow inside of it and marrow can go bad even inside the bone.
Thank you for the video. I been praying to be able to get a freeze dryer. I been making meals for the homeless for nearly 4 years now. After seeing what I see out there with so much good waste, I want to give them a meal in a pouch. Maybe if you cooked the bacon then pat of the grease, it may work out better.
You are an angel. Maybe start a go fund me. I am sure many would contribute!
@@Blackbirdinthedeadofnight I’ve tried a go fund me in the past and it never got a donation so I deleted it
@@Chrystinab1973 sorry to hear that.. maybe start an Instagram page documenting your activities like photos of the food you make and people who are willing to share personal stories.. then people can see what you do and feel more involved. You can link a go fund me to the page.
Pleasantly surprised.
Lol, the hotdogs.
I read somewhere that fruits with thick skins like grapes and blueberries should be sliced before freeze drying because the skin prevents full moisture loss. I've never tried it, but you might try slicing little cuts along the hot dogs before freeze drying and see if that makes a difference.
It doesnt really make a difference. They are too fatty and nit worth the effort in my opinion
Your poochie is the best part of the video! But the rest is very informative as well.
when I cooked my fresh turnip greens I put in bacon. after we ate I fd left overs. omg. that bacon was great!. I was surprised. so I think if its boiled and cooked you would like. I wish I had more. also the cut up sausage was good in the gumbo. but not alone. too greasy.
Just in time. Thanks for this video. I just bought a freeze dryer. Need to store meat. I know this is an older video so I hope you see my comment. How long will the meat last in the mylar bags and did you add any Oxygen Absorbers?
Has anyone tried sous viding meat and then freeze drying it? Sous vide keeps meat super moist so it may work well. I just got my freeze dryer and plan on trying this. I’ll let you know my results. Have a great day everyone!
Will the steak reconstitute in a marinate and absorb that flavor? Love all your videos. Just receive my freeze dryer last week so your videos are most helpful
@@nanmaco I can see the answer to the question that I just typed. But can we use thicker marrinades for the reconstitution process, or does it need to be watered down?
oh yeah! use barbeque sauce, marinades, soy sauce, liquid smoke, hot sauce, etc.
Making me hungry!
Hmm I’m thinking freeze dried chicken and broth.....done separately then blend up some chicken and add to the broth powder for more flavor.
Really enjoy your videos.
I'm wondering if frying bacon and/or sausage would work??
I'm gonna order my Freeze Dryer tomorrow. Tractor Supply has the discount.
Thanks a bunch
You can store bacon by canning it.
Great video. Thanks for the info! Do you know if it's better to cook the individual components of a soup such as pea soup or the whole soup all together?. Also is it better to freeze dry vegetables, like carrots, before they are cooked?
Maybe you have already but not seen the video. Have you done a roast? They are normally pretty thick so not sure how long it would take or if it's doable. I can see stew meat would be a big plus as it can be reconstituted and tossed in a slow cooker to make stews, as with chicken. Though I have a few months of commercial freeze dried foods, including meats, I'm on the cusp of getting a small or medium FD machine and just do my own stuff. For both emergencies and daily use. Great realistic video. Thanks for your time.
the only limitation you have is the thickness. there is a 1.5-2" space in between shelves. you could also do chunks of roast to add to stews and things.
I'm really enjoying your videos. How about reconstituting the beef with bouillon?
When I hydrate steaks I add some lea & perins to the water and put them in plastic bags.
I bet that works great! Does it pull in all that flavor?
Does it ever. An old friend of mine taught me at a scout camp out that when cooking for a lot of people at one time to mix water and Lea&Perins as a bath to keep it moist. Well it worked well that way and when I rehydrate freeze dried ground beef it makes a greats great sloppy joe mix. I've also used things like onion soup mix and mushroom soup mix. @@live.life.simple.
Also you can just use beef broth to help restore that deep beef taste. I use chicken for diced chicken breast.
I have had good luck with raw shrimp. Cooked shrimp just kind of stays on the dry and tuff side. I like to do boneless meats, it seems to do better. You might try fat free hot dogs and see how that goes. I haven't tried them yet but I plan on it.Good show. Thanks.
If memory serves me, the hot dogs i tried were turkey dogs, which i would imagine would have a lot less fat than beef. I think the key is to slice the casing so air/ water can escape.
@@live.life.simple. I'm sure that would help. Nice videos, keep up the good work.
is there an advantage to pre-cooking meats before freeze drying over raw?
Bexar Prepper cooks her bacon first and then freeze dried it and it looks delicious.
Sounds great! you need to render as much fat as possible. I still would not trust it for a long shelf life.
New sub here really enjoy your videos ...I was thinking of getting a freeze dryer and this helped me make up my mind thank you ..I do have a question not related to the freeze dryer though , what kind of knife is that you are using and where did you get it ...Thanks
I wish i knew the exact knife. It was my grandfathers who was a butcher. It's pretty old and i think its a solingen.
can you put the bacon on wire racks? Also just a thought, how about rehydrating with apple juice for the pork. Or some kind of a mixture of sauce, beer, wine whatever to come up new flavor just like smoking does.
I think if the bacon was cooked first it would do fine. The rack might keep the grease off the bacon but would still keep moisture near it. As for rehydrating, i have seen people rehydrate with marinades and other things. I think that's a great idea!
My friend, try a 3 or 4 month culinary class. it makes all the difference. >;-) I have learned lots from you >;-)
I’m thinking of doing this freeze drying, to empty my freezers. Yeah I thought about (pressure) canning too.
But!
Can I vacuum pack (VP215) in 3mil bags and keep them in the dark?
I was watching your shows last year. Those freeze driers are crazy expensive in Canada.
I haven’t looked at your sight yet, do they deliver to my house.
Great show my friend
Thank you