Great content, best I have seen on Freeze Drying meat.

I was told by other freeze dryer people that I should rehydrate raw meat with cold water and cooked with hot water. The nice things about raw is that it won't take more moisture than it needs. I've only done beef and pork raw. I've FD'd rotisserie chicken. This makes me want to do raw boneless/skinless chicken breasts.

Thank you for sharing that info. Even the failed package was helpful

🤣🤣🤣🤣the insert of Gordon Ramsey had me rolling! 🤣🤣🤣🤣🤣

Phil thanks for this video, You are a wealth of information.... I'm going to freeze dry raw chicken next.

I have found that rehydrating raw pork chops in warm veggie broth is delicious in spite of no fat, it's very flavorful after cooking

Growing up farm/ranch and butchering our own animals, I've never had a problem with beef being red or not red - just depends upon conditions and environments. If someone wants the red color returned to beef (from the hemoglobin factors being removed through FD'g), it can be rehydrated with straight or diluted beet juice. Haven't done it myself, but have been told that it is highly satisfactory.

Thank you for your answer about eggs in a previous video!

Great video

Thank you for this video. I only saw one other raw meat video and the meat was all gray, which was a turn off. After watching this video, I might just try it. Very informative and the meat looked fresh after rehydrating. 😊

Another awesome and information video. Muchas gracias, Phil!! :) I have also put up quite a bit of meat, cooked and uncooked. Trimming all the fat is key, and the thinner slices is wise, also 👍 I'm going to pick up one of those meters for sure, so the kids/whomever can feel safe and sure about the meats in the future. Thanks again!!

I prefer to do component freeze drying. I realized it is time consuming to get all the fat in meat removed. I found that using a 'senu' knife works well.

I have just purchased an extra- large Harvest Right freeze dryer and I have everything to learn. I love your videos because I learn so much. I’m so glad that you showed (elsewhere) that freeze-dried food can go into zip- locked bags or Mason jars for short- term storing. Is that one year? Can one freeze dry cabbage? Thanks so much. You are a lifesaver.

Love your video, I share them all the time on MEWE hope you don't mind. I and a lot of others would like you to take a deep dive into rehydrating different food. Thank You

Here is South Dakota they make tiger meat. Raw ground beef and seasoning and eat it raw.

Great information. Now I have more things to fear. LOL Since the ham became moistened, is there risk of botulism? Would the bag expand like the canned foods that are affected? I have done raw hamburger patties, and raw eggs. I trust the eggs, but will take a look at the beef soon.

I grew up eating raw hamburger. I stopped the year that several kids died from eating undercooked fast food hamburgers. I am getting ready to empty out some meat in my freezer.

I do shredded cooked breasts. It seems to well enough. I may be brave enough to try raw meats after this video.

Phil: I question whether you should do pepperoni, most of the pepperoni from the local stores is at least 25% fat and some is over 30%. I defat my pepperoni when making homemade pizza in the microwave between paper towels for 45 seconds and then pat it dry before adding it to my pizza next to the sauce putting the cheese over it. I would like to save part of my arteries for another day. Authentic Italian whole pepperoni is a dried sausage aged for a long time is not inclined to spoil if it is kept in a cool, dark, dry locations for a long time.

What if you add two absorbers and a few tablespoons of sea salt in the bag?? I did this because I’m phobic about the bacteria within the fat thriving. I shake the bags vigorously to hear the salt spread over the meat. Will this keep the meat better this way?

Thanks for this! We are trying to make the jump to meats, but it is intimidating! Where do you get your o2 absorbers, and how do you store them after you open them to prevent them all from going bad?

Thank you for another great video, John! I’d be afraid to freeze dry pepperoni, as fatty as it is, but would be curious to see how yours does, long term. Can you please share what the gas meter you’re using is, and where we can find one?

Phill, what size cubes of beef? I have some going in the FD tomorrow. When done I will vac with OAs in 7 ml mylar bags.

I love your videos but if you read the lable on on Mountain whatever products contain as much as 20% fat from bacon to hamberger, eggs are what 40% fat? So how can you tell people they have to remove all the fat? If Mountain whatever has been freeze drying and selling food for 30+ years and guarenteeing it for 10 to 35 years why can't we?

can you fd a food too long ?

Trimming the fat off a tenderloin is SO much easier if you put it in the freezer for a while.

If I sous- vide my meat, do I still remove all fat and the skin? ( that is before freeze drying the meats).

My freeze dried chicken has area that are very tough, what could I be doing wrong?

Can you please post the name brand name of your gas meter? Thank you!

Where can I get one of those gas meters?

Foul smell 😂😂😂

In order to see if your food is compromised in the mylar bags, I put a total weight on the bottom left corner when it’s completely packaged up, including the oxygen absorber. If that weight changes, I know that moisture has most likely gotten into the bag, or that the food was not completely freeze dried.