Rehydrating 3 Year Old Meat🥩 Steak, Pork🐷 Fish🎣 Hamburger HARVESTRIGHT Freeze DRYER

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I have been freeze drying for just over 3 years now, and i have never rehydrated the oldest food that i have. I know one of the biggest questions new freeze dryers or potential buyers of the Harvestright want to know how meat rehydrates and re constitutes. Does it taste good?
Does it retain the nutrients? Does it stay tender? Can a steak be rare? Is the freeze dried food and machine work for preppers? These are all questions that will be answered in this video because i am going to rehydrate 3 year old meat. One of the first batches that i did after i set up my freeze dryer.
Freeze dried food is the ultimate vehicle for prepping and food preservation.

Vacuum Sealing in the Harvest Right Video

#freezedriedmeat #freezedriedsteak #freezedriedpork #freezedriedhamburger #freezedriedfish #freezedriedshrimp

[live.life.simple.]

MEAT! One of the most desired things to freeze dry! Most all of it does very well, especially when cooked first. Try rehydrating in sauces, marinades or add a splash of bourbon or beer!
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[danielgjb]

When I was in the Army stationed in Germany in 1976 I was in the field and had KP duty. We were rehydrating pork chops from WWII so it was 30 years old. It tasted fine. I didn't think anyone would believe me but my Dad back in the states read an article about the Army having 30 year old meat from WWII they were serving the troop. Well I am a witness to the fact this was true.

[robertzeurunkl]

Great video. Only thing I would add is to NOT add rehydrating ingredients one at a time. If you add a "dash" of Worcestershire sauce to completely dehydrated meat, the meat that first contacts the liquid will absorb it all into that piece, or pieces. Mix all your rehydrating liquids together, and add them all at the same time. That way, they get an even distribution through the meat.

[donaldorlopp]

Just a suggestion for those that don't want anything but the food taste and no extra spices. Use a simple steamer. Put the food into a bamboo steaming wicker and Put it over a boiling pot of water. That limits the amount of water that infuses the food.

[foty]

Tip for optimal water usage: Measure before and after drying. Then you have the exact value of water you need to replace to avoid that soaked water flavour

[gdbynoe]

Suggestion ... freeze dry various types of stock and make stock powders or bases. Then rehydrate with your stock of choice. A seafood stock for that tilapia may have been better than plain water.

[briancarty]

FYI: the red color in your steak isn't blood. It's myoglobin, which is the protein that delivers oxygen to the muscles. Every time you call it blood, a teenager somewhere turns vegan ;)

[fritzwilhelm]

I worked for Oregon Freeze Dry for a while. They make the Mountain House freeze dried food. They do cut up all their foods to about 1/4 to 1/2 inch sizes for the most part, so the hot water is more easily absorbed. At least at the time, they didn't try to do large meat entrees, probably for the reasons you stated. Their largest individual item was ice cream sandwiches.

[unitedstatesdale]

Ive had epic results using the instapot pressure cookerto rehydrate

[rustynail]

With regards to the ground PORK, if an egg were added prior to making patties, the egg might have some ability to help bind the ground pork. Thus giving you a patty rather than crumbles. Love the videos keepem coming!

[gregkral]

I found pork tenderloin medallions rehydrate awesome raw, then fry em still tender after four yrs.

[virginiahansen]

Like others have mentioned, stock gets better hydration.
With re-hydrating big slabs of meat, time is your friend. I usually rehydrate it with a stock-based marinade in the fridge for two days. Don't worry, it won't get any soggier than it would if you were marinating it fresh.
Your ground pork also didn't have enough moisture, that's why it was crumbling like that.

[indigowulf]

Rehydrate ground meat with cream or half and half. The milk fats act to re-bind the meat like it's own fat did before drying.

[tanyaposey]

I was thinking if you had a good bone broth and re-hydrated the meat in the flavors of its brethren. The idea for me came from the Chefs Steps Class about the freeze-dried apples for their apple pie. They freeze dried apples, re-hydrated them in apple cider then made the pie. Seems like that would give it extra flavor as well.

[josephconroy]

chef 38 years, beef stock, chicken stock, pork, lemon water, fruit water, n all marinades, ty your awesome

[wileyjoshua]

you can rehydriate with the vacuum sealer WAY faster. it basically forces out all the air and instantly infuses your steak with liquid. works great for marinades with non freeze dried meats too

[ashmash]

Use stock to re-hydrate, not sauces imo. Perhaps add something to the stock, but not pure sauce.

[beekae]

Trusting the safety of my freeze dried food has been a question I've had. I see people doing candy and fruits and whatnot, but seeing meat brought back after years is a great vid..thanks!!

[PeterLawton]

"Don't leave fish in water too long" Huh. I never would have guessed that. ;-) Just kidding!

[roncameron]

Our Harvest Right freeze dryer is several years old. We've had good luck doing uncooked chicken breast & then rehydrating it before cooking.