Freeze Drying 40 pounds of Chicken - Harvest Right Freeze Dryers
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- Опубликовано: 27 авг 2024
- In this video I used three Freeze Dryers (and one Leybold vacuum pump) to process 40 pounds of chicken. The chicken was boiled, and the resulting broth was reduced and was also freeze dried.
After several channel requests, I included footage of my #10 Can Sealer / Seamer in operation. Please note that we do not sell can seamers, empty cans, or any product we make ourselves!
We do sell oxygen absorbers and mylar bags shown in this video. You can get them via this link:
theepicenter.c...
Having you stand in front of your kitchen area for your intro gave me old school vibes from your early videos. 🙂
Yes, the old school kitchen. I think we put that together a decade ago. Nice catch!
My Harvestright freezedryer didn't come with a pad and I've been using it 24/7 for the last few months or so and haven't had any issues.
But I've never used one before so I guess I wouldn't know the difference lol
Thanks for sharing and as always keep building 👍
Thanks for the comment Todd!
I’m so happy to see new HR videos from you!! I always enjoyed watching you and the gang and was so sad when you stopped.
I had to take a break to catch up on projects. We were told everyone was dropping dead and I wanted to get some projects done so Janet didn't have to deal with my stuff if I dropped dead... Talk about a psyop on the world! We lost some friends, but didn't fall for it ourselves.
I love you guys freeze drier videos. I've watched a lot of your old ones. I don't see you doing many anymore. Glad to see you're doing them again.
Thanks, Buddy and my Sweetie has done chicken and turkey in ours along with the broth which IS golden of the highly refined kind. She also does okra for snacks along with all matters of stuff and keeps it in the vacuum sealed mylar bags along with the oxygen stealers. So far, everything works perfectly along with the new-ish filter she's not really happy about but can be and is being used. I still may rig up one of the pump/spin on jobs like you made. Thanks and a wonderful weekend and God Bless!
Thank you so much for the king words!
Glad to see you back! Havent seen any uploads in awhile. My dryer is in storage while I relocate and i miss it! I found a trick that works for me quite well for meat. You ever get done with a cycle and its not done where the meat touches the pan? So i bought bamboo sushi rollers, trimmed them to fit in the pan so it allows full air flow ad works like a charm. I was origionaly scared the warmers wouldnt be touching enough but definitely not the case.
Great inputs!
So glad to see your videos again! Ty!
Hi Bryan - great video. I haven’t freeze dried meat yet - so I was glad to see this process for chicken - it has helped me feel more comfortable trying it. Thank you
Chicken and Turkey both work great! Fast dry time, and fast dehydrate time too.
Freeze dried meat is awesome.
We gave some to friends and had them eat freeze dried versus non freeze dried and they could not tell the difference.
Gold is right!
Anything you can put away today is better than money in the bank. Just my opinion.
Amen!
You got it going ON! Wow. I can see how you would be in a business sort of venture. But it does do wonders when you have more than one dryer to keep up with the loads you have. WOOH
Love the video.
I had issued with my Harvest Right. Turns out it needed a new drain valve.
We got a heavy duty one like you have.
Machine is working like a champ again.
Trying to focus on getting my canned soups and veggies freeze dried in hopes of making more space in my long term pantry.
LOVE the freeze dryer videos!!
I'm sorry you had to replace that valve. The really old "Knob Style" needed one for sure when I was checking it out... I decided to replace the one on my generation 2 machine at the same time. And once I did, the vacuum levels did drop a bit.
I have been subscribed to your channel for a few years and never received any notices of your recent videos the past year 😢
Just viewing them now!
Glad you are here ❤
I’ve never seen sealing cans before, very cool. You need to make more videos again. 🙂
We got our freezer dryer after they stopped including the pad. We feel they help and bought one from someone who sells them custom. It is very pretty and makes us smile.
Nice.. I love my freeze dryer, run it non stop basically. Lots of chicken and pork..
So nice to see this video. You’ve always inspired me, and we bought our HR through you. I have two of those 40 lb boxes in my deep freeze. I’ve already canned 80 lbs, and I think freeze drying the other 80 is just the thing to do. Thanks again, and VERY happy to see you again on YT
Terrific video! Thank you so much. I have been wanting to try chicken like this. Yum! ~Sharon from Florida
Hey Bryan,
I am a subscriber to Butcher Box - I have been receiving a big box of meat since the beginning of 2018. Early on they were promoting certain offers - buy a package of Drumsticks at the full retail price and get free drumsticks every month for Life! I took advantage of this, plus they did one for chicken wings, 1lb of beef, 1lb of bacon, and flank steak. Any deal like this - buy one get it forever free I jumped on. Now I have a freezer full of drumsticks & wings and I just don't eat that much of it. So I decided to convert freezer meat to FD.
I've come up with this gameplan:
1) Take at least 2 packs of drumsticks & thaw them out (I use Sous Vide which is quicker)
2) Layer it in my electric pressure canner and cook for about 12 mins
3) debone and put the chicken into a sieve to drain & cool
4) Fill up 4 trays and stage in my freezer then FD
5) Immediately after deboning I put all bones back in the Pressure Cooker and add Celery, Onion, Carrots, Apple Cider Vinegar, Mince Garlic, Salt, pepper) and cook for 3 hours
6) Once the Chicken is done process into 1/2 Mason Jars a vac seal
6) Once done - strain off Bone Broth and fill up 4 trays & stage in Freezer
7) Run thru FD - then run thru food processor into powder then vac seal into 1/2 gallon Mason Jars
8) I keep adding chicken to previous mason jars into full and start another jar. I do the same for Bone Broth.
9) Rinse & repeat.
I have done several rounds but have many more to go...next, I will clear out all the wings... Then figure out how to do other bulk amounts of frozen meats
This gives me some insurance on food I might lose to a power outage or freezer burn - turns food into longer range room temp shelf stable
Thanks for your videos!
Good to see new posts. Sweet home oregon reporting. I have a freeze dryer. The plan was grow and put up the cheap. last year banner. This year wtf. As far as buying on sale. It's been rough. Anyways, love y'all and one love.
Down with 114
That pillow always bothered me. I try to keep things clean when dealing with food and I find no way to really clean that pillow and it is sucked in when the vacuum is opened. So whatever stuff is n the pillow is sucked in and on the food. I plan on trying the cover I found another person made on you tube with a circle of acrylic. I can clean that.
Sounds good. Thanks for the inputs!
Great video Bryan, thank you. Happy trails!
I never got a pad with my freezer drier so I called harvest right and they said that they found out the pad really didn't make a difference and often caused vacuum problems.
.................and we use the pad. Sweetums figures if it's there it ought to help with something. More is better. Thanks!
I say any attempt to keep heat from getting back into the chamber (through the door) is a good thing.
@@EpicenterBryan Boffus, Laddie!
good stuff, thanks for sharing
Glad you liked!
Wow Bryan I thought you had given up doing videos I kept checking when I remember and I didnt see any and was hoping you were OK. I see you got 3 FD now is those 2 connected to the SAME pump? Amazing how 40 lbs becomes a lil over 20...... and I wonder why it seems when I process either FD or canning that I dont have a lot of meat. Great video as always! Glad you made a new video! I did get my own FD after watching you for a while!
You're an inspiration!
Nice to see make video again. Do you carry the can sealer?
Awesome video. Some day I will be freeze drying.
Let us know when you have some cash saved up. We would be happy to get your order processed!
Nice to see a new video from you, Brian! Thanks.
I do not use or recommend the thermal pads. I figure they're probably difficult to disinfect, and wouldn't be acceptable to any food safety inspectors. And that's probably why HR has stopped supplying them. While the insulation might help during the initial freeze phase, once you've pulled a vacuum on the chamber, there's no air to convey heat within the system, so the pad won't help for the main part of the freeze drying cycle. The whole chamber acts like the vacuum between the surfaces of a thermos bottle. Besides: I like to be able to snoop on the food while it's in there. ;)
one pump for all of them?
Thank you for the video bryan!!! P.s. hows your business going these days!?? Hope all is well!!!
Nice job. I don't use a pillow.
Bryan, what brand pump are you running with your set up? I have multiple freeze dryers that typically run at the same time. Your set up is SWEET!
Where do you get your cans? Thanks
Thank you 🙏
It's a little more trouble but I will be pressure canned all my meat first, then separating the liquids & fat from the meat and then freeze drying it all separately. Still curious though should I remove all the fat on the top of my jars before I freeze dry the broth? I believe one nice thing about pressure canning first will be , not having to reduce the broth. Love your freeze drier video should be receiving my freeze drier in a week. I've already pressure canned a lot of different meats and are ready to freeze dry them all.
Yes remove the fat, not sure why your pressure canning, the freeze dry machine makes it unnecessary. I use instant pots making meals and when they're done, drain all of the broth into containers stored in the refrigerator. The fat floats to the top so you can later scoop it all off leaving only the stock which you can then use in other meals in place of water adding tons of flavor and nutrition. As long as you remove the fat it'll last and if something has a little bit of fat in it I simply date it for 10 or 15 years instead of 20 or 30
Your channel is the reason I got my Harvest Right...then I went looking for a #10 canning gizmo...way too spendy.
I totally get that! I bought mine used on Ebay. But I really had to step up to buy a whole pallet of empty cans and lids!
@@EpicenterBryan In retrospect, that was probably an awesome purchase !
Have you ever dried fresh caught trout. I have some I caught this last summer. I also have my own can sealer and I'm loving it. I love to have a can of my own caught not bought fish. I'm also going to try tuna.
Awesome! We have only done store bought previously frozen fish items.
@@EpicenterBryan well when I get all the dryers going I'm going to do my fish. I just don't know what to do with the skin and bones. Whether to leave them be or skin and debone them. I love your videos and missed you there for awhile. You were the first videos I watched when I got my dryer. Im glad your back. Im looking forward to more.
Where do you get the cans from?
I am freeze drying grilled chicken. I marinate with herbs and spices, leave it overnight and then grill/bake it for about 40 minutes at 350F. I then freeze dry it in my medium HF Freeze Dryer. The results are a bit inconsistent. Some of the pieces rehydrate pretty well (nice and tender) but the others are hard - almost to a crunch even after rehydration for 30min in hot water. Any suggestions here to get even and consistent results?
What is the brand or model of the can sealer?
Gering and son she builds the canner and have suppliers for the cans
It always makes me cringe when I see someone open the vacuum all the way so fast. I was always told to open the vacuum SLOWLY! It seems to me that it takes a few minutes to create a vacuum, it should take a few to release it.
Yes, but I have the anti-suck-back kit installed like shown in a previous video. See it here: ruclips.net/video/uIG-mBThhV0/видео.html
@@EpicenterBryan I'm not talking about water. I'm talking about the actual quick change in pressure. Doesn't seem to be good for the machine to me, but to each their own.
@@lookn4thesimplelife I think you are right, so I only open the valve about a third of the way and release the door handle latch, and then come back a few minutes later when the door pops open.
We stopped using the pads a year ago. I like seeing what is going on...
Harvest right says they don't use the pads any longer, something about causing vacuum problems.
Can u tell me about your canning equipment. Where you get it, what's it called? I can't find it. I know I'm not in the states but if you can tell me where you get it it may make my hunt easier :)
"It's 'ALMOST' impossible to go near the sun..." So she's saying there's a chance! LOL
With regards to the condensate drain and the breaking the vacuum of the food, as the drain sucks towards the competed cycle. Do you suck that air back into the vessel non-filtered sewage condensate drain, or is it open laying on the floor?
Hi love the video content, where did you say that you got your insulative door cover from? I would like to order one for my freeze dryer.! Thank you sir. Have a great day!
Great video. I haven't done any FD yet and was wondering what weight the chicken is after it is boiled and freeze-dried?
What kind of vacuum pump did you use for those 3 freeze dryers?
That is a LeyBold pump. We sell them but they are not on our site . Contact us if you need a quote.
Not sure if you're selling this stuff or what but I would not waste my time freeze drying the broth like that, I cook in instapots and then drain off the grease let it sit in the refrigerator, scoop the fat off the top leaving only the stock, and then use that in place of water for future meals in the future adding tons of flavor and nutrition period I pack complete meals for instance turkey and stuffing so when I open it one day all I have to do is add hot water and eat, my perspective as a Backpacker shows in how I freeze dry the food I guess, but the way I'm doing it I think is a far faster more efficient way of making use of all that broth.
I'm wondering since there must be some fat in the broth, does that effect the storage life. Or do you cool it first and remove the fat prior to freeze drying it?
I cool it for a scoop the fat off the top however if there's a little bit in there I just dated for a decade instead of 20 or 30 years
How do u get the number 10 cans all sealed up? I would love number 10 cans vs mason jars or just mylar bags., what does one of these canning machines cost?
The world's largest bookstore has one for roughly $1,500. House of Cans has one for a similar price. Empty cans (no liner) look like $3.00 to $3.75 per can in quantity purchases. It looks like one of the drawbacks is "suitable for dry and novelty" items only (probably not a problem with freeze dried products). Also looks like there was no vacuum sealing involved.
Where do I find out how to seal those huge cans and where to buy the stuff to seal them?
Gering ans sons she also have a supplier for the cans.
Brian, not a bad system you have. How long do you think those labels will last? If your using direct thermal they will fade overtime-especially when exposed to sunlight or heat- which is inevitable for home users. Are you using thermal transfer? And if so, how has your experience been using it. Thanks for the video!!!
Most of the cans for our own use, I mark with permanent marker.
I am too poor to afford a $3,000 freeze dryer at this time however I can afford $150 vacuum chamber with pump and I checked according to the specs it can achieve it low enough pressure to sublimate I also have a second hand deep freezer I plan on using it to start a freeze dried food business in my local area to make the money to afford a freeze dryer do you have any suggestions on how to maximize the efficiency with my limitations switching back and forth between the freezer and the vacuum chamber
That's not the way it works.
@@DrPhail how so it takes time for the temperature to rise which means if I don't let it get above freezing before putting it back in the freezer what takes 24 hours in a freeze dryer would take about 2 weeks but should be doable that's why I was asking in hopes there might be suggestions to speed up the process without a proper freeze dryer besides worst case scenario I could always put the vacuum chamber inside the deep freezer as it doesn't achieve a temperature low enough to impede sublimation but that risks damaging my deep freezer hence why I'm asking
Yeah I don't think that will work the texture would be different and depending on what you choose it could be really hard to tell if it is done. Plus it would take weeks and weeks to get stuff dried. I wouldn't waste money on trying this method. Do doordash, mow lawns this summer, or if you live in a snowy area go around your neighborhood and clear their driveways and walk ways. It will be quick money and you'll save up for a real freeze dryer in no time. Plus the method you outlined would be so long and complicated. I wish you the best. If you like selling food you could see if your area has a food cottage license and sell baked goods to make money for your freeze dryer.
@@LLWW you don't understand I do not have a license or a car or the mental health capacity to drive my anxiety would make driving on the road impossible so I can't do doordash I'm on disability cuz I am classified as unemployable due to mental health issues
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I've been fired from every job I've ever had & with two exceptions I have never been able to hold a job more than a week and one of those exceptions was only because I was in a state where the laws made it impossible for them to fire me without an extremely good reason and even then I only managed to make it 3 months the other one that lasted more than a week was only 3 weeks
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you're right the texture wouldn't be great but it would be fairly close and you're wrong it wouldn't take months it would only take likely about five to seven times longer so what would take 24 hours in a freeze dryer would likely take about seven or eight days with my method besides I'm getting the vacuum chamber either way because I need it
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I was simply suggesting that I could use it to make money to buy a freeze dryer to start a business. I appreciate your concern but I'll figure it out
Is he running a business or is he betting on doomsday?
Didn't you have an easier to use more automatic canning machine?
I don't. Canning machines are expensive. I only have the one I bought used. We don't sell them.
@@EpicenterBryan You were using a better slightly more automated one in your older videos. Thanks for your response.
@@EpicenterBryan Or I could be thinking of a different channel.
This is prepper p*rnography. 😁
All that work for grinding up chicken broth..........why not just buy a couple of those huge bags of chicken powder, or beef powder....they're cheap enough, they come in 3 lb bags sealed, and you have the same thing? Being overly meticulous in one area, then overdoing it in another area, what's the point? I was always told that being overly scrupulous is just as bad as frivolous
I think I would agree with you, the way I do it is storing the chicken broth in the refrigerator and then using it in place of water for the next batch of food as I freeze dry completed meals, so that none of it ever goes to waste, I don't waste time freeze drying chicken broth that's mostly water anyway, the meals taste exceptional with the chicken broth in place of water, have more nutrients, and when it's time to eat it in 20 years, the meals already made