Does this machine cost a lot? And how bad it will increase my electric bill? Thank you.

Bright red hamburger? That's not healthy... looks like Costco or Safeway meat. Am I wrong?

Why is no one showing how to freeze dry just the lemon juice and pulp. The white part of the peel has no flavor but is a beneficial flavonoid. The rind contains delimonene which is not healthy and will not be part of the lemon flavor it is a natural oil solvent. I whish someone would focus on the juice not the peel. It is not at all difficult to juice a lemon but everyone wants to process quickly instead of accurately.

Thank you for this demonstration of freeze drying lemons to make lemon powder. You made it very clear and to the point. I’m waiting for my freeze dryer to arrive and will give this a try. I just subscribed.

If I may disagree? Your own argument is that you need more than just calories. And I would say, more than just protein. There are two different groups you may be talking to, here. For long term, high density planning, of course canned chicken is best. Not only is it healthier, but it's also more flexible for meal planning BUT....if someone is just starting to prep, SPAM is a fantastic way to go. It has protein, fat, salt, sugar, really everything. In TEOTWAWKI, none of these things might be easy to find. And it's easy to add a small portion to rice or beans and make a really well-rounded meal. And even if you're not just starting to prep, SPAM is still a great cornerstone of your stockpile. Doesn't need to be cooked, comfort food, can be bartered, literally has a 30 year shelf life. Not your ONLY stockpile item, but definitely have SOME

We're always thinking of what to freeze dry next, likely getting some lemons to run through tonight!! Thanks for the knowledge

Where do you get the buckets and large bags?

Great video!!! Thanks for sharing

Did you use oxygen absorbers inside the bags. Did I miss that.

Thanks for the information

Compost is something I need to do better at.

Project 5P, Is it good for lemonade or is it bitter?

☺️ Promo SM

Was the lemon bitter?

Good🌺🌺🌺

Once you have the product powdered what’s the best way to store? I had some pickles I powdered and they hardened in glass mason jar with O2 absorber!

With a large machine I get about 3 1/2 lbs wet per tray.

I tried this it foamed up and made the biggest mess ever maybe I filled the trays to full

Has anyone seen the recent cost of those bags? If you already have the 1 quart canning jars, youre better off doing it the good ol' fashioned way of canning which also keeps the burger in more of its natural moist condition. Aside from the 1 quart, we also use the 2 quart canning jars that my grandmother used back in the 1940's and we got a 4 year shelf life which likely would have been longer if we hadnt opened them.

For anyone wondering, this is not how you make beef last for awhile. The fat was not rendered out of the beef correctly, the fat went down the drain so it will smell terribly now, and it was not sealed in a vacuum chamber sealer. Ground beef needs to be sousvided, the fat needs to be drained while still hot and using a salad spinner, and you freeze dry it pre frozen so that you decrease time for the chamber.

✔️ քʀօʍօֆʍ

I’ve been at it about eight years and ground beef is one of my favorites…… I Freeze Dry uncooked…. Takes about 18 hours…. it’s so crunchy and crispy when it comes out of the machine…… it would be nice to be able to show pictures…and when I rehydrate it it looks like you just bought it from the store….. 1 pound per tray…. in 1lb. bags…. Very simple

Does the oil in the seeds reduce it’s shelf life?

I also freeze dry ground beef, but I rinse mine in hot water to remove more grease, since fat will go rancid in long term storage.

Calories are not nutrients . Sprouts and microgreens are one of the best choices for nutrients. Protien is second. But some fats are essential.

I just sliced them, and put them in the fd. Great idea, thanks.

Why not vacumm seal in a glass canning jar , I have a chambervac that would work great for this !

Excellent video. Thank you.

Do you have a link to the freeze dryer that you have? Plus the mylar bags are kind of scarce right now and the oxygen things. If you have a link for that also. Appreciate your videos.

Do you have a link to the freeze dryer that you have?

You don't add oxygen absorbers to freeze-dried meat. You add moisture absorbers.

Get a chamber vacuum seal machine so you can seal mylar bags without excess air and oxygen

Looks like Store bought ground beef, I would recommend going to a Butcher shop or buy a steer to slaughter. You will thank me later

Wow! That is a lot! I'd love to hear about your take on storing organic.

Vegetables are full of protein

Do you need the oxygen absorber if you plan on eating the meat within 1 year?

Use wax instead of baseline it will burn longer definitely 🔥🔥🔥🔥

That’s hella dope! I’m definitely going to start making these this week! Thanks P!

Love it. I also have lots of beans and rice...however I like my meat too.

What is the necessity of showing cutting of all the lemons? Please addit the video. Do short videos

Would you make a video on how you made the fire starter please?!

Thank you for sharing...great video!

I am new to FDing... so thankyou for this great idea

nice!

Nice! When life gives you 🍋🍋🍋 Freeze dry them!!!

👏🏽👏🏽👏🏽👏🏽🤜🏽🤛🏽

Thank you so very much for the demonstration…..so helpful and looking forward to receiving my freeze dryer too😊

Glad to see your incorporating all parts of the lemon as lemon is a lot more powerful for your body when you add in the pith, seeds, and skin ~freaking awesome 👏

Getting a freeze dryer soon and more examples of different veggies/fruits would be great😃

According to the "Freeze Drying Experts" you will need to use very low percentage of fat ground beef and rinse it after cooking in hot water. That will get rid of much of the fat that is what causes the meat to do rancid over time even with and OA in it and sealed. I cook my meat with onion and maybe even peppers and use plenty of garlic. Yes it loses flavor when rinsed, which is why I use the onion and garlic. You can use other spices as well. I figure that I will be using the ground beef in either mexican or mediterranean dishes which will take care of flavor. It will certainly be better than no meat at all. If you handle the beef without gloves while bagging and feel any greaseiness then you will likely only get maybe 3 years of storage from it. No one has determined exactly how long freeze dried meat will store, Obviously you get more storage out of meat that is FDed commercially but we don't really know what they do to it to remove the grease. When doing chicken I've found that breast is quite dry compared to thigh's. Costco rotisserie chicken is delicious but is VERY greasy. DANG!