I was wondering if the salmon would rehydrate properly. We smoke a good bit of salmon, each year- Taught by a master, when we lived in Alaska. It's very very oily. Coho and Sockeye are the least oily. King is the oiliest, and the strongest in salmon flavor ( very fishy). But, that oil in itself, would keep liquids from getting into the flesh. I probably won't freeze dry salmon. Smoked and frozen, or pressure canned. I don't know if you care to know, but, if you see those white bubbles on your fish, the fire is to hot! Good video, and thanks for showing me, what I already suspected!
@@thefreezedryingcommunity - what if you want to freeze-dry raw salmon for sushi? Will the same problems occur? Also, will the salmon be safe to eat after freeze-drying (ie. free of parasites, etc)?
Darn I have 4 trays in now of raw. Guess I'll try refreshing with avid armor and a marinade before I grill it. Hate smoked salmon! Expensive experiment lol
Here is a thought. Can you freeze dry canned tuna for shelf life without the cancan?? Reason i can get my hands on a sh t load of tuna in water........ just thinking that the can should be replaced sooner then later??
If your salmon is too salty or not salty enough, adjust the soak time. More soaking makes it more salty. If too salty or soaked too long soak it in unsalted water. I don't know the times to adjust the saltyness. Personal taste. For oilyness you might want to remove the skin. The brown layer in the fish is fat from the fish
Brian, now that you’ve been using the thermal imaging camera for several weeks, do you prefer that over the infrared thermometer? Any regrets on the camera? We are wondering about taking the plunge on the camera. Thanks again for the work on your channel.
The camera is the best moisture detection I have had so far. The thermometer will give you tempsbut the camera will show you the actual spots in question.
So I toke tuna out of cans and freeze dried it. It worked but my house stuck for 3 days. I wiped it clean with alcohol. It helped but. Got any suggestions for order next time
I have the best luck with unsweetened alternative milks. Specifically, oat milk and soy milk. Almond milk ends up with a slightly oily texture (from the almonds).
A lot of people quip your sarcastic remark… until they have no fresh food in an emergency. And Yes, Emergencies happen. It doesn’t always have to be about the end of the world . SHTF is whenever an emergency happens. Good luck with that. 😉👍
@@patrickstarnes2355 , It’s all good. Just being real as well. There have been, are and will always be times that people cannot obtain fresh food. This is one of the best ways to preserve it. (No, I’m not a HarvestRight employee, affiliate or other. I’m just a long time HRFD owner who knows the value.) Peace 😃✌️
Our fresh food supply is being annihilated all over the world. (Destroyed food distribution centers, poultry & cattle farms, toxins dumped into the aquifers....) Best to store as much as possible as soon as possible for coming emergencies.
Morning. I rehydrated lobster with butter and water yesterday. So good
Cool. Glad it worked out
Thank you for doing the experiments for us!
Our pleasure!
I was wondering if the salmon would rehydrate properly. We smoke a good bit of salmon, each year- Taught by a master, when we lived in Alaska. It's very very oily. Coho and Sockeye are the least oily. King is the oiliest, and the strongest in salmon flavor ( very fishy). But, that oil in itself, would keep liquids from getting into the flesh. I probably won't freeze dry salmon. Smoked and frozen, or pressure canned. I don't know if you care to know, but, if you see those white bubbles on your fish, the fire is to hot! Good video, and thanks for showing me, what I already suspected!
Good info thanks!
@@thefreezedryingcommunity - what if you want to freeze-dry raw salmon for sushi? Will the same problems occur? Also, will the salmon be safe to eat after freeze-drying (ie. free of parasites, etc)?
@manofsan freeze drying does not kill parasites. Raw is still raw after freeze drying
I just got fish out of the FD. I will have to try it this summer when we go camping.
I want to know your experience. I want to know approximate shelf life.
Just placed my order for your book, thank you for sharing your knowledge and experience!
We did canned salmon but we removed the skin to cut down on the fat content. It did well.
👍
Darn I have 4 trays in now of raw. Guess I'll try refreshing with avid armor and a marinade before I grill it. Hate smoked salmon! Expensive experiment lol
what is the difference in time between "long term storage" and "short term storage"?
Lots of variables but as a general rule, short term is months to a couple years and long term is 10, 20 or more years.
Diabetic hubby so won't be using brown sugar .... do you have an alternative sweetener preference for FD?
Here is a thought. Can you freeze dry canned tuna for shelf life without the cancan?? Reason i can get my hands on a sh t load of tuna in water........ just thinking that the can should be replaced sooner then later??
If your salmon is too salty or not salty enough, adjust the soak time. More soaking makes it more salty. If too salty or soaked too long soak it in unsalted water. I don't know the times to adjust the saltyness. Personal taste.
For oilyness you might want to remove the skin. The brown layer in the fish is fat from the fish
You say salmon isn't good for long term storage how long would you guess it would be good for maybe a year or less?
Brian, now that you’ve been using the thermal imaging camera for several weeks, do you prefer that over the infrared thermometer? Any regrets on the camera? We are wondering about taking the plunge on the camera. Thanks again for the work on your channel.
The camera is the best moisture detection I have had so far. The thermometer will give you tempsbut the camera will show you the actual spots in question.
@@thefreezedryingcommunity Thanks!
So I toke tuna out of cans and freeze dried it. It worked but my house stuck for 3 days. I wiped it clean with alcohol. It helped but. Got any suggestions for order next time
After cleaning do the spray white bread slices on trays with vinegar and then run the freeze drier cycle. That gets rid of stinky smells.
How are the nutmilks holding up?
I have the best luck with unsweetened alternative milks. Specifically, oat milk and soy milk. Almond milk ends up with a slightly oily texture (from the almonds).
I want to do this without the sugar. any ideas?
It's tough to get the crispy glaze without syrup. 😕
How about freeze dry raw and then steam that?
Please. Help! Yesterday my oil pump popped. The site glass blew into my pump. Has anyone experienced this? Does anyone have a fix for this? Thanks!
Please contact the company bc it's probably under warranty.
You put butter on first. Butter is fat. Fat resists water. That’s why it took longer to rehydrate. 😃👍
like how buttered bread is waterproof and doesn't soak up soup at all
I think that salmon is going to stay on the smoke and then can list
?? can you over freeze dry
not really. once the moisture is out, it cannot be dried any further
Hey great video! Check out the fat content of Mountain House foods guarantied for 25+ yrs or so.
try taking the skin and fat off and I think you will have better results
Just eat fresh food.
A lot of people quip your sarcastic remark… until they have no fresh food in an emergency. And Yes, Emergencies happen. It doesn’t always have to be about the end of the world . SHTF is whenever an emergency happens. Good luck with that. 😉👍
@@kimmididwhat Oh was not meant to be sarcastic just a comment from my heart.
@@patrickstarnes2355 , It’s all good. Just being real as well. There have been, are and will always be times that people cannot obtain fresh food. This is one of the best ways to preserve it. (No, I’m not a HarvestRight employee, affiliate or other. I’m just a long time HRFD owner who knows the value.)
Peace 😃✌️
Our fresh food supply is being annihilated all over the world. (Destroyed food distribution centers, poultry & cattle farms, toxins dumped into the aquifers....) Best to store as much as possible as soon as possible for coming emergencies.
Can freeze dryer do rice flour without using rice flour machine?