➡ This text discusses the process of rehydrating freeze-dried meats, including chicken, steak, and burgers. The author suggests dunking the meat in water and then heating it, with the option of using a steamer or boiling water. They also experimented with freeze-drying and rehydrating fish and breaded foods, finding that breaking the food into smaller pieces before dunking and heating yielded the best results. The author concludes by recommending the use of a Harvest Dry freeze dryer for this process.

Today on the channel we are freeze-drying protein only! Only meat! What are we doing today? Ham, sausage, chicken, hamburger, steak, fish! So when you buy a freeze dryer, this is what you buy it for. You buy it for the meat. This is the number one thing that you’re going to want to freeze dry because there’s not going to be refrigeration and you’re probably not going to have energy to cook stuff. So what we’ve done is we’ve cooked the meat. You don’t have to, you can do it raw, but we cooked it because in an emergency, no electricity, no power to cook stuff, so we’re going to have all of that.

All we’re going to have to do is rehydrate it with warm water and it’s going to taste amazing. Last week we did powdered proteins and those are great because you just had water, we did peanut butter, we did eggs, we did milk. Now this is the main thing because preserving meat is so essential, especially if you have a farm. You can make jerky out of stuff, you can freeze stuff, but you know you can only do that for so long it’s going to take a lot of energy to freeze. While it’s six months out of the year we have a deep freeze outside, summertime comes around and that food’s not going to store.

So what do we have here today? What did you do? What did I do? I did hamburgers, steak. We took apart two rotisserie chickens. We’re going to try freeze drying, sorry I’m going to hand it. My hands are clean, the breast, I just cut it in half and then we have some shredded chicken on the bottom of that breakfast sausage and crumbled breakfast sausage. And then we got some nice salted ham. You ever see the kids in the hall skit with the salted ham? No. This ham’s too salty. You’ve never seen that? No.

Okay man I’m old. How much did all this meat cost? Just to give people a little understanding of inflation. It was ten dollars for the breakfast sausage. It was all of it? Yes. For the chicken. For those six packs of sausage? No. I’m a little concerned about what’s in them sausages. Did you ever see the kids hall skit about the sausages? No! This is only one chicken or two? Two chickens. So like give or take twenty dollars. And then I got steak. Now you know people usually like their you know nice marbleized steak.

But marbleized? What the hell does that mean? I don’t know, just lots of fat content. Fats on the side. Is that a word that they use marbleized? Address me in the appropriate manner and tell me what the word marbleized means and if it can be used in reference to meat having a swiss cheese like fat content. Quit ignoring me. What did I do to you? I think she quit. Hey everything’s good. What’s going on? Okay. Who’s she? Is there something specific? Did you just ask who she was? Are you jelly? Okay time is money so make it quick and make sure you address me in the appropriate way.

I need to know what the definition of marbleized is and if it can be used in the context of talking about a steak and the intermittent fat content. Your majesty, marble describes the white streaks of fat within a piece of meat like a steak. It adds flavor and tenderness. It’s definitely used in that context. Okay she was right. Are you jealous? Nope, I’m all good. What’s next? You don’t even love me just a little bit? You don’t even miss me at all? Okay so how much did everything cost? We’re still like at sausage and chicken.

Sorry ten dollars, twenty dollars, thirty dollars-ish. Thirty dollars for a steak? I don’t know. I got the cheapest cuts and I got like five of them. Burgers was a package of ground beef so like thirty dollars. So we got about a hundred and fifty bucks worth of meat here. And it’s gonna be thousands. We’re gonna make it into billions of dollars worth of meat. You usually want to make meat in a freeze dryer. It freeze dries perfect. There’s not a lot of water so long as you have lean cuts of meat and this is extra lean ground beef.

Extra lean ground beef and there was like zero fat on those steaks. That’s perfect. I guess my only concern is the skin on the chicken. Yeah. Might be a little weird. We might have to take that off. Honestly as much as I love that chicken skin. Okay so let’s load it onto the tray. So we’re gonna try to fill seven trays. Wow you’re really spacing them out. Yeah. You’re really trying to create the illusion. Give me that freaking bird. What are you- Well no we’re trying to space it out. Look. Yeah but then we gotta fill these.

Perfect, it’s perfect. Is there anything else we can throw in? More milk, cheese, anything? Is there somebody’s lunch we can steal? There’s no way you’re actually planning on doing this. What? Freeze drying frozen food. Stealing someone’s fish. What do you mean? That’s what they do. I think what we’re gonna have to do is- What did the fish do to you? I mean with an extra large freeze dryer we easily could have got away with three times the amount of meat but we made it look spacious. You know what though? I think I’m hungry so I’m gonna eat this.

The before and after. It’s very chewy. It’s pretty good. Now the benefit of freeze drying meat is you can rehydrate it in a seasoned water. You can steam it. We’ve done it before on the channel but it takes longer than you think. All right so we got our meat in there. We’re gonna come back in 24 hours and see what happens. I’m not Nate but 24 hours after freeze drying let’s check out what we got. I wish you guys could smell this because it’s a mixture of everything. There’s definitely oil residue at the bottom of these ones.

Oh yeah lots hey look at that sausage sweat. We’re gonna have to do the tear test to see if it’s actually done in the middle. I remember every time I’ve touched freeze dry food it’s like this it’s flaky it comes off immediately and you kind of hear it this you don’t hear nothing it just like falls apart. It will still be fine you know for the next few weeks it’s just that the oil will eventually go rancid in it. It’s not going to last 25 years per se but it will still last a long time.

Let’s gut that fish. Yeah not swimming anymore Dory. Oh yeah look at that. That actually looks cooked. Yeah looks pretty good. Okay so what are we going to do? We’re going to rehydrate some stuff. Freeze dry chicken is easy I mean it’s the easiest thing just make sure if you’re going to do it you might run into some problems with the skins okay so take the skin off the chicken that’s what I would recommend because you might get a little bit of oil. The sausage you know that’s going to require TLC next time we’re going to have to use napkins and we’ll probably have to try to degrease it a bit more when we cook it.

It’d probably be better if you were making your own sausages with the leanest amount like the fat is where the flavor is you don’t want that fat when you’re freeze drying because they didn’t go in nowhere. So one out of ten eight out of ten I would say I’m looking at these there’s a little bit of grease I’m saying about seven point five out of ten I’d say eight out of ten eight point five out of ten nine out of ten we didn’t do too bad now let’s cook some meat because I’m getting hungry and we have some beer that you made from start to finish yep so if you guys are interested in watching how to make beer how to make alcohol we’re going to be doing that later but you’re going to be doing that I’m just going to be pretending like I know what’s going on and you’re going to drink it I’m going I’ll do the drinking that’s no problem getting all zesty look at that bye-bye a few moments later oh what happened to the fish here look at that I made a u-shape

let’s get in there yeah see it takes a while for it to permeate deep into the thing well that burger is feeling good the chicken’s feeling good we’re just cross-contaminate oh chicken’s done all right I have a piece of chicken bottoms up cheers it’s a little bit dry like it tastes good it’s got a good like texture like you know it’s it’s like jerky chicken jerky yeah I mean it tastes good it’s just it needs more water that burger was looking pretty good let’s try that burger not done all the way um you’re picky I’m still good it’s just not fully rehydrated how does it feel you want some more jig just needs a little more hydration it’s not working with my

mouth I’m trying to chew it I don’t hate the texture it’s a lot more work to chew it it’s we didn’t rehydrate it enough that’s all there is to it is it good enough yeah you sure she’s destined for the steamer this is our chicken which is totally rehydrated so this is just going to heat it up here’s our burger all right first I’m going to try the hamburger this is the dunk then toasted method this is damn good burger very good burger like that’s perfect look at that so I’m like touching all the food but no I’ll pour that boom that’s an amazing burger right there all right so this is the dunked and then steamed steak this one’s still a little bit firm I don’t talk too

bad I think these big pieces it requires more time in the moisture to reconstitute them let’s try the chicken we gotta have a winner here look at that see that’s what you do you dip it in water first then you steam it cheers way better but I mean this is this is perfect very nice I think if we would have left it in there maybe for like another minute or so all right let’s try the steak it is a lean cut of steak so it’s already kind of tough but if anything I think that makes it a little bit better being rehydrated like not as tough steak is easy that’s no problem that one was good we know you dunk in water steam it you don’t have to steam it you can just use

boiling water for all this stuff that boiling water is going to allow those pores or the cell walls to open up a little bit more to absorb it so we’re using cold water which is why it’s taking forever yeah usually when I would do freeze drying you know I wouldn’t be doing like this many meats at once but we wanted to experiment a little bit the fish was kind of a last minute addition I would probably do just two animals at once the smaller the pieces the better it’s going to be this is why typically when you buy freeze-dried stuff it’s in smaller pieces so we tried to do something different we tried to do the freeze-dried wholesale style

which is fairly ambitious because this is actually a process which is very difficult to achieve which is why companies typically don’t do it and next time what I would probably recommend we do is break these into smaller pieces but this actually turned out all right this is not bad yeah it’s very thin it’s just a matter of putting more power on it so let’s just break one open here you can see so that’s bone dry you can see that that looks delicious I want a little bit of oil in there just a little bit while it’s heating up and then we’re going to try out the sausage the ham and the crumble sausage it’s all pork yeah it’s good mix it’s not sacrilege I

don’t believe in mixing the dead carcasses of animals I don’t know why just something that doesn’t sit well with me we’re gonna do some of that look at that do these two halves so I might have better luck you might have better luck because that batter acts kind of as a protective shell that presents the water from absorbing so we’ll see let’s try that nice triangular fellow of course he’s gonna be too big to go in there looks like roast beef lid off ham and it’s getting a little smoky a little smoky but that’s fine that’s fine we want it to have a little little crust meanwhile oh yeah that was good oh look at that all right friend well let’s drink

two wins and losses I didn’t get enough froth in mine still didn’t get out that’s all right cheers all right it’s not bad it’s good it’s very good like it tastes just like you know the average blonde beer you’re getting a pub you know it’s been to a pub yeah it’s actually looking better than I thought it would so yeah and you know I think it’s done anyways so let’s get to the chest oh you see never walk away from a hot pan come on children around do you see them communist or children you know that oh they’ve yet to develop emotionally sausage is actually pretty damn good it’s salty but you know it’s got an olive oil bend to it oh let’s try this

one maybe I did too much oil maybe I shouldn’t have just not oiled it it’s got some weird texture to it like it’s dry but it’s not bad as crumble it’s better yes it’s almost like bacon bits but like pork bits I can get behind pork bits well I get that but it’s not like bacon pork it’s a different cut of the meat these communists anytime they can they’ll tell you how long you are they’ll never tell you how right you are I just pulled this fish that anessa dunked in water and then she put it in the toaster oven I’m gonna try a piece it’s a lot fluffier hmm it’s not bad no straight up like it’s the right texture but you know what I think what we figured out what we

had to do right so we dunked it okay what are we posing now so I’m actually quite impressed with the the fish batter because you can see it freeze dried perfectly like that is a perfect freeze dry like let’s break this open for the camera just so people can understand what we’re working with here so you can see that it’s perfection it’s dry all the way through so you do the dunk method so we broke it in half that allowed all that water to permeate this battered membrane the batter was starting to run off so you do a quick dunk and then we took it right to the toaster oven right that’s a great lesson that we just learned because there’s so

much stuff that has batter on it that you can freeze dry we just cracked the freaking code what did we learn today there’s different ways to rehydrate meat if you guys have any suggestions or if there’s anything that’s worked for you you know where to put that comments below below if you’re going to use a steamer you’ll want to pre-dunk most of these meats as we showed you today the steamer you know there’s certain things that it’s worked for in the past when we had steve here at free dry wholesale he showed us some things we also learned that if you want to do breaded stuff give it a dunk not too long break it apart and

the more you partition stuff like these cubes they freeze dry perfect there was no grease sausage you’re gonna have residual grease so next time we’re gonna have to figure out a way to you know get rid of that grease somehow the burgers were in my personal opinion those are the best damn burgers i’ve had in a long time and when we dunked the burger and steamed it it was a 10 out of 10 so the steak we had a little bit of time rehydrating that could possibly be because we cooked it too much it tightened up all the cell walls up so they couldn’t reabsorb that watering so tell me a little bit about this giveaway from harvest rain

all you have to do is go into the link in the description just enter in your details and you are eligible to win one amazing beautiful perfect harvest dry freeze dryer medium size on that note cheers thanks for watching canadian peppero the best way to support this channel is to support yourself by gearing up at canadianpreparedness.com where you’ll find high quality survival gear at the best prices no junk and no gimmicks use discount code prepping gear for 10 off don’t forget the strong survive but the prepared thrive stay safe
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