Just to clarify, even though I did go over this again towards the end of the video: First cook, then freeze, then dehydrate OR Pressure cook or pressure can , then dehydrate
Ok thank you. The fish in the jar look really flaky and good. It didn't look watery or it didn't appear like it had been sitting in water. Thanks Heidi. 😊
I have so much frozen chicken. I am going to cook it and freeze it and dehydrate all of it. Thank you for sharing, and I know you had talked about it before, but today, I actually heard you. 😊
11/4/23... I have a can of store bought 4# to tuna, was curious if I could just dehydrate after draining or would I need to freeze first and then dehydrate?? Also have a 3# pkg of pre cooked sausage in tiny balls, I want to dehydrate these things and mix in jars with noodles, veggies, dried cheese etc for add water and heat meals... I'm Soooo glad I found this site!
LOVE THIS ONE: Not too expensive. Rechargeable. Electric Mason Jar Vacuum Sealer, Cordless Vacuum Sealer Kit for Wide-Mouth & Regular-Mouth Mason Jars, for Food Storage and Fermentation
Heidi, I have the brown ones as you told to look into as they were cheaper. I love them too. Heidi, I found steal head trout and it is so good. Thank you, Heidi for another Great Video, and the way to stress that this meat it cooked. I am going to have to try this. Boy that casserole with the orange cheese looks delicious and Rick would love it. This would be a lot nicer as the shelves that you store your canning it won't be as heavy.
I dehydrate chicken breast for dog treats and the dog loves them. Watching you dehydrate different meats makes me want to try my hand at preserving meat long term. Thanks so much for all the knowledge you and Patrick share. Phil
Great information. My herbs and such take longer to dry. Maybe I dry them too low? Seams like everything takes at least 24 hours in my nescco. This (meats) is something I need to do and just can't steal time from something else to get it done. Thanks for the nudge and getting me on task. So much to do.
Good talk. Freezing beforehand, I hadn't heard of doing this until I saw this video. I appreciate that you verified that your final result actually rehydrates to something useable/chewable/palatable in a meal recipe. (Which most RUclipsrs don't seem to be willing to go that extra mile.) I'll give it a try, but I wonder how freezing beforehand affects the flavor. There is another method of dehydrating poultry that rehydrates amazingly well -- using a slow cooker. Submerse the pieces of raw chicken in broth in the slow cooker, set it on "low", and let it cook for 6 hours. Then shred it and dehydrate it. When I rehydrated this, I just added just enough boiling water to cover it in a lidded dish and let it sit for 20-30 minutes and it's almost as tender and flavorful as when it was freshly cooked.
This is how i was planning to do the 5lb bag of chicken thighs in my freezer. Cook in crock pot or instapot then dehydrate (no re-freezing). Have you seasoned when cooking, such as taco, or do you dehydrate and store plain then season upon using? Wondering if will be more flavorful cooked with seasoning?
God is good, all the time! Great idea on dehydrating poultry and fish, one way to get fish in my diet 😊. Just a couple more days and I'll get my dehydrator and start having some new fun. Thank you for all you share, I really appreciate you. God bless you and your homestead. Missouri Wrightchk
You have opened up a whole new world to me. Ive always been told that mest, eggs, milk etc can't be dehydrated. Ive done fruits and veggies because of that advice. I've missed out on so much food saving and storage options. I'm excited to add so much more food to our pantry. Thank you keep these videos coming
GREAT IDEA! I never would have thought of that. I, too, don't have a freeze dryer, but I have an excalibur dehydrator that I love. Although I'm hesitating a bit this year using it because the electric company rates are going up a lot. I have calendula, lavender, etc., drying in a shed. OK so the dehydrating the meat really appeals to me because I only have so much storage where it won't freeze up here in the land of ice and snow. I've kept things like vacuum sealed oatmeal, etc., in a shed with a floor all year, but for canned food, can't do it. Off topic, but storing a 'tote' (stupid name for those - you can't 'tote' those when they are full without a forklife, LOL) of water in winter is a no go. I always feel sad when I'm letting all of that water go in fall when it gets too cold. Anyway, thanks for the great idea Heidi, oh, and I have some of those green mats for the dehydrator and love them. I discovered they existed on this channel. :)
And that is another thing about freeze dryers is they use more electricity than dehydrators for two reasons, they draw more power because you need to run them for far longer than a dehydrator to get to the final product. Also, one can rig up drying trays to use next to or on another heat source that is already running in the winter. So even if you do not have a wood stove, you can likely find a way to utilize the heat from a furnace or heater.
@@RainCountryHomestead Yes, absolutely. I miss the wood stove, and have bought a small one, just need to get it put in. It's like the greenhouse in that you can use it for so many other things - rising bread, yogurt, drying clothes. :)
I’m going to try this today with some pork loin we had earlier this week. I always freeze the leftovers for soup, but this method will be GREAT for storing longer and not taking up that freezer space. Thank you!
Thank you so much! We don't eat a lot of poultry as we like red meat better, but we do eat it now and then and I hate to waste anything. I would think one could just stuff leftover bits in a freezer bag and save them up until they have enough to dehydrate. Those leftovers would make a great addition to pet or small livestock food for extra protein in winter as well as added protein in a soup or casserole even if it wasn't the main thing. It surprises me that folks still balk at home storage of vacuum sealed foods with fats. We've all bought packaged foods with fats: chips, nuts, nut butters, and the oils themselves. Because someone "professional" did it, we think it must be safe. But no "one" professional did it. It was thrown through assembly line equipment and packaged without much human interaction. This has to be better and probably safer because we know who touched it.
Amaze with your video, you explanation is clear and I can assume that you have done this for some time. I am trying to determine which type of fish is most flavorful to dehydrate. Again, Thanks for your efforts and sharing. God Bless.
I found out by accident that the texture of tofu changes by freezing. Firm tofu takes on the texture of cooked chicken chunks! Weird...but a good weird 😆
Thank you this is a very helpful video. I want to dehydrate some meat but don't have the funds to get a freeze dryer. I have a chamber vac to seal the jars. I think this would work for my needs. Cook, freeze, thaw then dehydrate corrrect?
Since this video I have also done beef roast, corned beef and more with great results so I did an update here; ruclips.net/video/KMshvzi63rs/видео.html
I do not have a freeze dryer nor do I want one so I have never tried it. If I was going to dehydrate it, I would use the same method I explained in the video above
Thank god for this video! I appreciate it so much. Just bought a dehydrator. Wondering if cooking pork first and then dehydrate - will it become light and crispy like poultry, have you tried it? Thank u so much.
Hi I know your channel is not about canning but moreso about dehydration and other preservation methods. M question is for your fish when you press scanned it... what method did you use? Traditional PC or dry pack method? I'm only asking because looking at the fish you scooped out of the jar looked fresh and flaky. I can only eat fish a certain way and I'd like to Make my fish shelf stable but canning it in water is not an option. However I'm open to exploring alternative methods in food preservation. Thanks so much for sharing and I know this video is is well over a year old yet it's still effective and I'm hoping you answer. Blessings!😊
I have all my chicken frozen in vac bags. Should I sous vide it, break it up, freeze it then dehydrate it? I figured this way would be good to also dehydrate the juices from the bag. Looking to start making meals in bags for hunting. God bless
If the chicken was already cooked before freezing, there is no need to freeze it again but if you are wanting to dehydrate it and it is raw, you will need to cook it, freeze it, then thaw enough to spread on your drying sheets
Sorry if you went over this and I just didn't catch it, but do you ever powder the meat that you dehydrate? I have a lot of canned meat that I need to dehydrate that I want to powder to make more room, but I'm worried about it becoming unappealing. I want to be able to use it for more than just soups, but I know some veggies that are dehydrated/re-hydrated end up rubbery and ruin things like dips and spreads. Is it worth it to powder dehydrated meat? Is it better to dehydrate raw meat vs cooked meat?
I cannot remember if I had said or not but had meant to say that yes, you can powder this if that is what you prefer, I simply prefer to keep it in pieces but as crisp as it all turns out, it would powder up very easily. Dehydrating raw meat would not turn out crisp enough to powder, it would be like jerky. It needs to be cooked, frozen, then dehydrated. I do make beef, venison, or elk jerky from time to time by starting with raw meat that I marinade then dehydrate on my woodstove so this is something I prefer to do in the winter
I apologize, it was simply an oversite as I have a lot of things to remember when uploading a video and most of the information you see in the box are simply upload defaults. Here is the link: amzn.to/3OuXP77
I thought you also did this same method using cooked beef, but I am unable to find your video-was I mistaken? Thinking about trying some I pressured canned wanted to know your opinion.
Hi Heidi and smart homesteaders here. I have a bunch of chicken necks frozen from a prior butchering. I am cooking them slowly on the stovetop for stock, but they need de-boned no matter what type of processing I will do. Is it possible to dehydrate cooked chicken?
Hello Heidi, This may be a stupid question but there’s no way to the dry goods in a water bath! Or does it have to liquid inside the jar for water bath or pressure? And my canned chicken seems to have an off taste but not my beef or pork even when it has been recently done. I go by all the directions. Maybe with chicken I should use water in it like I do the pork and roast beef??
I would never water bath can dry goods in jars, not only is it a waste of energy, you risk getting water inside the jar and then they would no longer be dry. Though I know some people are starting to can fresh (not dried) goods without adding water, I am unsure about this method. I have heard it is good for potatoes and I just might try that some day but I always add liquid to anything I can, especially meats
No, I do not but it is simple. Just cut up the fish (raw), put in your jars and add whatever spices you want, if you want. Enough water to cover the fish and work out the air bubbles. Pressure can for 110 minutes no matter what size the jars.
@@RainCountryHomesteadhi Heidi, I read this comment and was glad because I had the same question. If I purchase fillets of wild salmon from the seafood market should I can skin and all? Thank you!
@@RainCountryHomestead oh wow ,I don't think I have ever canned anything for 110 minutes ? I'm used to 90 minutes is that because it's fish ,and it stays firm? Thank you for answering all these really appreciate, your pictures and video of your foods are so beautiful always!
I have already dehydrated both chicken and ground beef successfully. I am wondering now if I could do the same with let's say a meat sauce like bolognaise spagetti sauce. Any thoughts or experience with that?
@@RainCountryHomestead Thank you, Heidi... I wanted to make sure before I cleaned out both deep freezers. You are so wonderful to all of your followers!!
All of them rehydrate better with the methods here. The chicken you are thinking of was the one I mentioned in the beginning that I had dehydrated after cooking but without freezing the cooked meat first
Just to clarify, even though I did go over this again towards the end of the video:
First cook, then freeze, then dehydrate
OR
Pressure cook or pressure can , then dehydrate
I have a can of tuna. I can freeze it and put it in oven to dehydrate?. How many hours should it be in oven please?
Ok thank you. The fish in the jar look really flaky and good. It didn't look watery or it didn't appear like it had been sitting in water. Thanks Heidi. 😊
Yes fat is good for us, especially us woman. We need fat from meat. Great video Heidi 🤗
I have so much frozen chicken. I am going to cook it and freeze it and dehydrate all of it. Thank you for sharing, and I know you had talked about it before, but today, I actually heard you. 😊
I love a cold salmon macoroni salad & Salmon patties too. I use a recipe from Mary's Nest channel. Sooooo good!
I love Mary’s Nest 🪹 ❤😊
11/4/23... I have a can of store bought 4# to tuna, was curious if I could just dehydrate after draining or would I need to freeze first and then dehydrate?? Also have a 3# pkg of pre cooked sausage in tiny balls, I want to dehydrate these things and mix in jars with noodles, veggies, dried cheese etc for add water and heat meals... I'm Soooo glad I found this site!
I bought Mary's cookbook. Best in the world!! Seriously! I'll be set if the grid goes down in making her foods from scratch
LOVE THIS ONE: Not too expensive. Rechargeable.
Electric Mason Jar Vacuum Sealer, Cordless Vacuum Sealer Kit for Wide-Mouth & Regular-Mouth Mason Jars, for Food Storage and Fermentation
Heidi, I have the brown ones as you told to look into as they were cheaper. I love them too. Heidi, I found steal head trout and it is so good. Thank you, Heidi for another Great Video, and the way to stress that this meat it cooked. I am going to have to try this. Boy that casserole with the orange cheese looks delicious and Rick would love it. This would be a lot nicer as the shelves that you store your canning it won't be as heavy.
I dehydrate chicken breast for dog treats and the dog loves them. Watching you dehydrate different meats makes me want to try my hand at preserving meat long term. Thanks so much for all the knowledge you and Patrick share. Phil
Freezing ruptures cell walls so may be why it dehydrates better after freezing. Thanks for shareing your experience with us!
Great information. My herbs and such take longer to dry. Maybe I dry them too low? Seams like everything takes at least 24 hours in my nescco. This (meats) is something I need to do and just can't steal time from something else to get it done. Thanks for the nudge and getting me on task. So much to do.
Boy with this come in handy for an avid fisherman! I catch a ton of beautiful, huge fish up north, but I haven’t been up there for a while!🐟
Good talk. Freezing beforehand, I hadn't heard of doing this until I saw this video. I appreciate that you verified that your final result actually rehydrates to something useable/chewable/palatable in a meal recipe. (Which most RUclipsrs don't seem to be willing to go that extra mile.) I'll give it a try, but I wonder how freezing beforehand affects the flavor.
There is another method of dehydrating poultry that rehydrates amazingly well -- using a slow cooker. Submerse the pieces of raw chicken in broth in the slow cooker, set it on "low", and let it cook for 6 hours. Then shred it and dehydrate it. When I rehydrated this, I just added just enough boiling water to cover it in a lidded dish and let it sit for 20-30 minutes and it's almost as tender and flavorful as when it was freshly cooked.
This is how i was planning to do the 5lb bag of chicken thighs in my freezer. Cook in crock pot or instapot then dehydrate (no re-freezing). Have you seasoned when cooking, such as taco, or do you dehydrate and store plain then season upon using? Wondering if will be more flavorful cooked with seasoning?
Thank you Heidi!
Blessings always! 💜
Thank you for this video Heidi. I will try to dehydrate chicken 🐔. Have a great week.
Thank you so much for all your info on vacuum sealing in glass jars, it has helped me a great deal.
I'm going to try that. I have a bunch of precooked chicken and turkey in the freezer that needs to be rotated out of the freezer. Thanks Heidi.
Wonderful info, Heidi...oh, how I want to get started in this! Too many projects I have to get done...but soon, very soon! Shalom!
God is good, all the time! Great idea on dehydrating poultry and fish, one way to get fish in my diet 😊. Just a couple more days and I'll get my dehydrator and start having some new fun. Thank you for all you share, I really appreciate you. God bless you and your homestead. Missouri Wrightchk
You have opened up a whole new world to me. Ive always been told that mest, eggs, milk etc can't be dehydrated. Ive done fruits and veggies because of that advice. I've missed out on so much food saving and storage options. I'm excited to add so much more food to our pantry. Thank you keep these videos coming
I knew you would have an answer to my dehydration question on fish❤
GREAT IDEA! I never would have thought of that. I, too, don't have a freeze dryer, but I have an excalibur dehydrator that I love. Although I'm hesitating a bit this year using it because the electric company rates are going up a lot. I have calendula, lavender, etc., drying in a shed. OK so the dehydrating the meat really appeals to me because I only have so much storage where it won't freeze up here in the land of ice and snow. I've kept things like vacuum sealed oatmeal, etc., in a shed with a floor all year, but for canned food, can't do it. Off topic, but storing a 'tote' (stupid name for those - you can't 'tote' those when they are full without a forklife, LOL) of water in winter is a no go. I always feel sad when I'm letting all of that water go in fall when it gets too cold. Anyway, thanks for the great idea Heidi, oh, and I have some of those green mats for the dehydrator and love them. I discovered they existed on this channel. :)
And that is another thing about freeze dryers is they use more electricity than dehydrators for two reasons, they draw more power because you need to run them for far longer than a dehydrator to get to the final product. Also, one can rig up drying trays to use next to or on another heat source that is already running in the winter. So even if you do not have a wood stove, you can likely find a way to utilize the heat from a furnace or heater.
@@RainCountryHomestead Yes, absolutely. I miss the wood stove, and have bought a small one, just need to get it put in. It's like the greenhouse in that you can use it for so many other things - rising bread, yogurt, drying clothes. :)
I’m going to try this today with some pork loin we had earlier this week. I always freeze the leftovers for soup, but this method will be GREAT for storing longer and not taking up that freezer space. Thank you!
Great longer video. Ty.
Thank you so much! We don't eat a lot of poultry as we like red meat better, but we do eat it now and then and I hate to waste anything. I would think one could just stuff leftover bits in a freezer bag and save them up until they have enough to dehydrate. Those leftovers would make a great addition to pet or small livestock food for extra protein in winter as well as added protein in a soup or casserole even if it wasn't the main thing.
It surprises me that folks still balk at home storage of vacuum sealed foods with fats. We've all bought packaged foods with fats: chips, nuts, nut butters, and the oils themselves. Because someone "professional" did it, we think it must be safe. But no "one" professional did it. It was thrown through assembly line equipment and packaged without much human interaction. This has to be better and probably safer because we know who touched it.
We also prefer red meats (venison, beef, elk) but also like having variety :)
Amaze with your video, you explanation is clear and I can assume that you have done this for some time. I am trying to determine which type of fish is most flavorful to dehydrate. Again, Thanks for your efforts and sharing. God Bless.
I dehydrated my home canned chicken at 125 like you for nearly 24 hours and I like eating it without rehydration
Thank you Heidi. You have taught me so much.
Thanks Heidi 😊❤❤
Great teaching 😊
God is good all the time Hallelujah 💖🙏🏻💖
I have learned so much from you! Thank you!
Blessings ❤
Sometimes old habits are hard to change, time to start some new ones and save some green.😊
Wonderful advice as always x
I found out by accident that the texture of tofu changes by freezing. Firm tofu takes on the texture of cooked chicken chunks! Weird...but a good weird 😆
Good video and tips , thanks for sharing , God bless !
Thank you for this insight 🙏
Thank you this is a very helpful video. I want to dehydrate some meat but don't have the funds to get a freeze dryer. I have a chamber vac to seal the jars. I think this would work for my needs. Cook, freeze, thaw then dehydrate corrrect?
Since this video I have also done beef roast, corned beef and more with great results so I did an update here; ruclips.net/video/KMshvzi63rs/видео.html
Very nice video. Do you freeze dry or dehydrate medium size shrimp? I had some freeze dried shrimp years ago and can not find it again. Thanks much.
I do not have a freeze dryer nor do I want one so I have never tried it. If I was going to dehydrate it, I would use the same method I explained in the video above
Thank god for this video! I appreciate it so much. Just bought a dehydrator. Wondering if cooking pork first and then dehydrate - will it become light and crispy like poultry, have you tried it? Thank u so much.
Yes, I have experimented with more meats since using this method and it works for all of them
@@RainCountryHomestead oh thank u! i just watched another one of your recent video on dehydrating all kinds of meat. Appreciate the videos very much!
Hi I know your channel is not about canning but moreso about dehydration and other preservation methods. M question is for your fish when you press scanned it... what method did you use? Traditional PC or dry pack method? I'm only asking because looking at the fish you scooped out of the jar looked fresh and flaky. I can only eat fish a certain way and I'd like to
Make my fish shelf stable but canning it in water is not an option. However I'm open to exploring alternative methods in food preservation. Thanks so much for sharing and I know this video is is well over a year old yet it's still effective and I'm hoping you answer. Blessings!😊
I did not dry can the fish, I added water
I have all my chicken frozen in vac bags. Should I sous vide it, break it up, freeze it then dehydrate it? I figured this way would be good to also dehydrate the juices from the bag. Looking to start making meals in bags for hunting. God bless
If the chicken was already cooked before freezing, there is no need to freeze it again but if you are wanting to dehydrate it and it is raw, you will need to cook it, freeze it, then thaw enough to spread on your drying sheets
Sorry if you went over this and I just didn't catch it, but do you ever powder the meat that you dehydrate? I have a lot of canned meat that I need to dehydrate that I want to powder to make more room, but I'm worried about it becoming unappealing. I want to be able to use it for more than just soups, but I know some veggies that are dehydrated/re-hydrated end up rubbery and ruin things like dips and spreads. Is it worth it to powder dehydrated meat? Is it better to dehydrate raw meat vs cooked meat?
I cannot remember if I had said or not but had meant to say that yes, you can powder this if that is what you prefer, I simply prefer to keep it in pieces but as crisp as it all turns out, it would powder up very easily.
Dehydrating raw meat would not turn out crisp enough to powder, it would be like jerky. It needs to be cooked, frozen, then dehydrated.
I do make beef, venison, or elk jerky from time to time by starting with raw meat that I marinade then dehydrate on my woodstove so this is something I prefer to do in the winter
@@RainCountryHomestead Thank you for the advice! 💓🙏
I think I'm going to try this Mrs Heidi....have you ever done pork?? 🤗🤗🙏 Kendra
I have dried cooked ham that I did not freeze afterwards and it turned out good but not other types of pork.
You had a LOT of links in your description box but I did not see the brake bleeder pump or the vacuum sealer lids there.
I apologize, it was simply an oversite as I have a lot of things to remember when uploading a video and most of the information you see in the box are simply upload defaults. Here is the link: amzn.to/3OuXP77
@@RainCountryHomestead Thanks Heidi
How long are your vacuumed sealed meats good for ?
Thanks for sharing. Im thinking of dehydrating canned chicken. Would that work as well?
Yes, it would
Great I fo. How long is it shelf stable? Thanks and God bless
If kept sealed, it should last indefinitely
I thought you also did this same method using cooked beef, but I am unable to find your video-was I mistaken? Thinking about trying some I pressured canned wanted to know your opinion.
Yes, I did, it is my newest meat drying video: ruclips.net/video/KMshvzi63rs/видео.html
Hi Heidi and smart homesteaders here. I have a bunch of chicken necks frozen from a prior butchering. I am cooking them slowly on the stovetop for stock, but they need de-boned no matter what type of processing I will do. Is it possible to dehydrate cooked chicken?
Yes, as noted in the video, the chicken I dehydrated was previously cooked, then frozen, then dehydrated, in that order
Have you tried turning them (poultry) into chips?
No, I have not but it makes a good enough snack as is since it is already light and crispy
When dehydrating would it matter if the turkey or fish were smoked? TIA
No, just as long as they were frozen after smoking or cooking and before dehydrating
Hi Heidi.😊 How do you use the dehydrated salmon?
I did cover this in the latter part of the video and also included photos and video clips
Thank you! I'm seeing it now 😊. I appreciate all your videos. God bless ❤
Ohhh, I wonder how the chicken would be in a chicken salad for sandwiches?
Hmm, good question, I know one would need to soak it first. I should give that a try at some point.
So I think I heard that after it’s frozen, you take it out and defrosted turkey before you put it on the dehydrator choice
Yes
Hello Heidi,
This may be a stupid question but there’s no way to the dry goods in a water bath! Or does it have to liquid inside the jar for water bath or pressure?
And my canned chicken seems to have an off taste but not my beef or pork even when it has been recently done. I go by all the directions.
Maybe with chicken I should use water in it like I do the pork and roast beef??
I would never water bath can dry goods in jars, not only is it a waste of energy, you risk getting water inside the jar and then they would no longer be dry. Though I know some people are starting to can fresh (not dried) goods without adding water, I am unsure about this method. I have heard it is good for potatoes and I just might try that some day but I always add liquid to anything I can, especially meats
How do you vacuum seal dry meat?
I demonstrate it at 10 minutes in
Heidi, do you have videos of canning fish?? I have never canned fish.That will be great to have in Pantry ..
No, I do not but it is simple. Just cut up the fish (raw), put in your jars and add whatever spices you want, if you want. Enough water to cover the fish and work out the air bubbles. Pressure can for 110 minutes no matter what size the jars.
@@RainCountryHomesteadhi Heidi,
I read this comment and was glad because I had the same question. If I purchase fillets of wild salmon from the seafood market should I can skin and all? Thank you!
@@bonniesammons2348 I prefer to skin them but some people pack with skins on so it is a matter of choice.
@@RainCountryHomestead oh wow ,I don't think I have ever canned anything for 110 minutes ? I'm used to 90 minutes is that because it's fish ,and it stays firm? Thank you for answering all these really appreciate, your pictures and video of your foods are so beautiful always!
@@sharrilswindle752 I do not know why fish is the only meat that needs to be canned that long, I have never looked into it, I jsut do it
Question... when dehydrating fish... can it be done in the house or is it better to do it on a porch or in a garage because of the potential odor?
I did mine in the house, I thought it smelled good but it is really up to you
What about storing in a mylar bag with oxygen absorbers?
I'm thinking about the weight of glass and what if it breaks ..... say in a earthquake or such...
You can do that, just not a preferable option for me
Do you thaw the meat before putting it on the tray, or do you shred it frozen and then dehydrate?
I usually do but it is not necessary if it comes apart easily enough
I have already dehydrated both chicken and ground beef successfully. I am wondering now if I could do the same with let's say a meat sauce like bolognaise spagetti sauce. Any thoughts or experience with that?
I have yet to try it but I am sure you can
Was your turkey still frozen when you broke it up?
Sorry I forgot to point that out that no, I allowed it to thaw to make it easy to put on the trays but it does not need to be fully thawed
@@RainCountryHomestead
Thank you, Heidi... I wanted to make sure before I cleaned out both deep freezers. You are so wonderful to all of your followers!!
Why wouldn't some people not put the band on their jar that had a water bath?
Any canned goods people are instructed to remove the bands to prevent a false seal in the event a seal is lost while in storage.
Ty for your reply
Did your salmon hydrate better than the chicken? Was it kinda chewy also?
All of them rehydrate better with the methods here. The chicken you are thinking of was the one I mentioned in the beginning that I had dehydrated after cooking but without freezing the cooked meat first
Ty for your reply
how long does it last once vac sealed
Please see this as it will cover all home preserved foods; ruclips.net/video/XiitBaXCDRs/видео.html
Will you do anything on elderberry syrup...the how to...
Already done: ruclips.net/video/YVYRE_-REb8/видео.html
Can u snack on it?
Yes