Hey folks, don’t worry about presenters’ hands, hair, and counter tops. Let’s assume they are clean, most likely a lot cleaner than most restaurants. Besides, she is not cooking for the FDA, a health department inspector or YOU. She and other content creators are creating for their loved ones. ❤
Nice try novice. You can do 2.5 lbs of crumbles per tray no problem. I've done 10lbs of raw burger 80/20 no problem, it just won't last 25 years and the smell will let you know. Vacuumed jars will do fine long term without O2 absorbers, just let the sound from the vacuum machine keep dropping until it stops changing like you'll hear when doing a bag. But they need to be shielded from light if you plan on keeping them long term. Don't worry about the hair comment, the best part is the complainer will never have the chance to eat your burger. Search for Tip Sirloin and bottom round on sale and grind up for burger to get very low fat content and cook it medium rare before freeze drying. I picked up 35 lbs of tip sirloin last week, seasoned and froze in vacuum bags to sous vide for 48 hours then to slice and freeze dry. It can be used for lean steaks, cubed beef for stews or break up for lean beef crumbles. Cooked pork loin chops with the fat cut off freeze dry beautifully and you can't tell the difference between fresh cooked and freeze dried. Cooked chicken is the same. For proteins this machine really shines.
O2 absorbers are really cheap. There's no reason to ever finish processing anything, no matter which method ( canning or mylar bags) without O2 absorbers. Vacuuming can't remove all the air, and air contains oxygen, and it's the oxygen that's one of the things that makes foods go bad. Always use O2 absorbers - very cheap insurance. Keep Freeze Drying and having fun.
Your machine will handle 10 lbs of food. load your trays up, 2.5 lbs each, make your cycle worth while. When you rinse your meat, use minimal water, let the fat content harden, then pour meat juices back into hamburger. Lastly, if your food is still cold, it's not done. Use common sense, if your machine door has condensation, something is not right. 🤪
I will never put fats down my drain. You need to check the moisture level of all foods as you take them out. Storing in jars is a short term storage method, not long term. For long term you need to use an O2 absorber and mylar. Seriously, do the research befire telling people to do this.
harvestright.com/blog/2016/how-to-package-freeze-dried-food-so-it-keeps-for-25-years/ I got my information here - an oxygen absorber is an extra precaution you can take but you can also get a long shelf life with vacuum sealing.
@@DIYfreezedry Re-read the HR info . . . It says to use OAs . . . even vac packing does Not remove all the Air, and Air contains Oxygen . . . always use OAs unless you are going to rehydrate and use the FD food within a few days. And make Absolutely Sure everything is Dry before sealing them with the OA. (We've been FDing for about 6 years now.)
Hey folks, don’t worry about presenters’ hands, hair, and counter tops. Let’s assume they are clean, most likely a lot cleaner than most restaurants. Besides, she is not cooking for the FDA, a health department inspector or YOU. She and other content creators are creating for their loved ones. ❤
@@tizmehere492 💯 thank you 🥰🥰🥰 so true.
glad I'm not the only one who uses a colander for meat :)
😃
Brilliant. Thanks again for all the great advice.. I love that you show the settings too
Of course! I’m glad the videos are helping 😄😄😄
Asking for a friend, why not poor the meat into the sauce? Looks great😃
Nate asked the same question 🤣🤣🤣 yes was saving it for tomorrow so just used the jar haha !!
Amazing!!
I’m excited to do more 👏
can't ever have too much beef!
I want to stock the shelves 🤨
Oh wow does this look good😜
Yesss it’s a great one to have on hand!
Wee 💖✨ finally blessed ✨✨✨
❤️ ❤️
How lone bib it take
I think a little over 24 hours for this one - don’t exactly remember but it was around that time
Nice try novice. You can do 2.5 lbs of crumbles per tray no problem. I've done 10lbs of raw burger 80/20 no problem, it just won't last 25 years and the smell will let you know. Vacuumed jars will do fine long term without O2 absorbers, just let the sound from the vacuum machine keep dropping until it stops changing like you'll hear when doing a bag. But they need to be shielded from light if you plan on keeping them long term.
Don't worry about the hair comment, the best part is the complainer will never have the chance to eat your burger. Search for Tip Sirloin and bottom round on sale and grind up for burger to get very low fat content and cook it medium rare before freeze drying. I picked up 35 lbs of tip sirloin last week, seasoned and froze in vacuum bags to sous vide for 48 hours then to slice and freeze dry. It can be used for lean steaks, cubed beef for stews or break up for lean beef crumbles.
Cooked pork loin chops with the fat cut off freeze dry beautifully and you can't tell the difference between fresh cooked and freeze dried. Cooked chicken is the same. For proteins this machine really shines.
Thanks for all of your tips! Super helpful. Next time will definitely fill up the trays more- I’m a newbie but having fun learning along the way 😄
O2 absorbers are really cheap. There's no reason to ever finish processing anything, no matter which method ( canning or mylar bags) without O2 absorbers. Vacuuming can't remove all the air, and air contains oxygen, and it's the oxygen that's one of the things that makes foods go bad.
Always use O2 absorbers - very cheap insurance.
Keep Freeze Drying and having fun.
Oh not using it tonight....question answered.
Not wise to place hot sauce on a main jar that isn't heated. The jar can crack out break
Good advice I never remember that 😆
It’s your meat
Your machine will handle 10 lbs of food. load your trays up, 2.5 lbs each, make your cycle worth while. When you rinse your meat, use minimal water, let the fat content harden, then pour meat juices back into hamburger. Lastly, if your food is still cold, it's not done. Use common sense, if your machine door has condensation, something is not right. 🤪
Good tips, Thanks for the advice!
I will never put fats down my drain. You need to check the moisture level of all foods as you take them out. Storing in jars is a short term storage method, not long term. For long term you need to use an O2 absorber and mylar. Seriously, do the research befire telling people to do this.
harvestright.com/blog/2016/how-to-package-freeze-dried-food-so-it-keeps-for-25-years/
I got my information here - an oxygen absorber is an extra precaution you can take but you can also get a long shelf life with vacuum sealing.
@@w4pbk thanks I’ll do that!
@@DIYfreezedry
Re-read the HR info . . . It says to use OAs . . . even vac packing does Not remove all the Air, and Air contains Oxygen . . . always use OAs unless you are going to rehydrate and use the FD food within a few days.
And make Absolutely Sure everything is Dry before sealing them with the OA.
(We've been FDing for about 6 years now.)