Freeze Dryer Tips/Tricks/Recipes

[SeizedRug]

Watch the technology connections video on YouTube about freeze driers. He talks about use case and if they are worth it or not but since you already pulled the trigger just ignore that part. The rest of the video is the science behind freeze drying and a bunch of tips and tricks which will help you out.

 

[vectordawg]

Watch the technology connections video on YouTube about freeze driers. He talks about use case and if they are worth it or not but since you already pulled the trigger just ignore that part. The rest of the video is the science behind freeze drying and a bunch of tips and tricks which will help you out.

I just watched it and he pretty much talked me out of it! Lol

 

[Jake Larsen]

Treeline Academy has an entire course on freeze dried food for the backcountry coming this spring.

Treeline Academy

The Treeline Academy is dedicated to expanding the educational horizons of the western backcountry hunter.

www.treelineacademy.net

Sent from my iPhone using Tapatalk

 

[Ucsdryder]

Costco has freeze driers in warehouse. I’d love to have one but dang they’re expensive…

 

[Dirtscoots]

it is a large up front costs. I’ve definitely made my money back out of mine. If mine broke tomorrow to the point of can’t fix it I wouldn’t even second guess ordering another. I think the biggest thing is to do a cost analysis of how much you will use it. When I finally bit the bullet I was figuring I’ll be supplying my hunting buddy and I 2-3 weeks back country food. I never dreamed I’d have a cupboard of all kinds of veggies I can add water to instead of running to the store. Or work late and add water to spaghetti for dinner. I try to make a very large meal once a week to freeze dry left overs. Options are unlimited. If you aren’t into it tho don’t waste your money. I have a couple friends that bought them and don’t use them.

 

[dlee56]

They are expensive but I’ll have mine paid off in the first year. With $200 of Costco bulk beef, rice, chicken, veggies, and fruit I’ve made well over $1000 worth of freeze dried food just in the first month.

 

[Dirtscoots]

Are you freeze drying the beef raw or cooked? I need to grind burger and plan on doing a bunch freeze dried raw this year to add water and cook in camp and at home. I haven’t done that yet I’m interested if you have come across any tips for freeze drying raw meat. Also on the rehydration

 

[dlee56]

Are you freeze drying the beef raw or cooked? I need to grind burger and plan on doing a bunch freeze dried raw this year to add water and cook in camp and at home. I haven’t done that yet I’m interested if you have come across any tips for freeze drying raw meat. Also on the rehydration

I have been doing all cooked beef so far. I did a little research and it sounds like the only thing that people recommend freeze drying raw is eggs.

 

[wysteph]

Does anyone else have some really good recipes they would like to share? I'm a decent cook, but not great, and just got a freeze dryer. Feel like I need to level up my skills to make freeze-dried meals that aren't just ok. Lol, need to get from Mountain House status to Peak Refuel level. Got a freezer full of elk, so bonus points if it's not chicken!

Also, what's your favorite way to figure out how much water per individual serving? I understand the math, just didn't know if there was a rule of thumb that helps? Made some chicken and noodles as a test run, ended up adding too much water back in. Not sure if my math was off or if some recipes vary a bit and it's a trial and error thing?

Here's one I feel like would be pretty good (I doubled the meat called for) - Korean BBQ Steak Bowls . Would you spread some of the sauce on it or leave it off? Trying to decide how that would taste when rehydrated with hot water.

 

[Team4LongGun]

Does anyone else have some really good recipes they would like to share? I'm a decent cook, but not great, and just got a freeze dryer. Feel like I need to level up my skills to make freeze-dried meals that aren't just ok. Lol, need to get from Mountain House status to Peak Refuel level. Got a freezer full of elk, so bonus points if it's not chicken!

Also, what's your favorite way to figure out how much water per individual serving? I understand the math, just didn't know if there was a rule of thumb that helps? Made some chicken and noodles as a test run, ended up adding too much water back in. Not sure if my math was off or if some recipes vary a bit and it's a trial and error thing?

Here's one I feel like would be pretty good (I doubled the meat called for) - Korean BBQ Steak Bowls . Would you spread some of the sauce on it or leave it off? Trying to decide how that would taste when rehydrated with hot water.

I'm no expert chef, but I really enjoyed my DIY freeze dried chili. I made it almost exactly as I would normally, except I made sure the elbow macaroni was super al dente. I noticed that it didn't last long, even in the chest freezer, for some reason-prob the no preservatives. I made mine 2 months before archery elk and loved it.
The other thing was after re hydrating, it needed more spice not less. Keep that in mind.

Next time you make a meal, steal a portion and give it a shot. If it's horrible, no big loss.

I'd have to find the recipe, but happy to share. The big flavor secret is using "fire roasted diced tomatoes, salsa style"

 

[Dirtscoots]

Guacamole. It turns so quick in the fridge. I freeze dry my guacamole and keep it in the cupboard in a resealable Mylar bag to rehydrate just enough every time I do tacos. As far as meals for back country we do a lot of tacos. Pack burrito shells. I do my meats separate then veggies guacamole salsa chilli you can rehydrate whatever kind of mixture you want to throw on a tortilla.
If you feel your meals truly taste like mountain house you may be a lost cause. lol. Man I just google recipes to make with elk burger then freeze dry the left overs. One thing I’ve learned is don’t over complicate it. I ass what i want to a container then add boiling water until its desired consistency. Trying to add the perfect amount of water I always got soup or crunch