Beef Stew from Freeze Dried Inventory

[@CHEFTECH86]

Thanks for what you do!

[@Boomshakalaka-wn9oq]

Awesome video. Thank you so much!

[@carolcassidy7700]

Wow, that was very helpful. My harvest right freeze dryer had a problem, and I have had to get almost every part and replace it and can't wait to get it up and running. I am replacing the last parts tomorrow so please pray for me that it works. I am having withdrawals from being without my freeze dryer.

[@we2wander]

Thanks so much for the video! (I’ve often wondered if it’s alright to reseal the unused portion of a Mylar bag… so appreciate the affirmation). In regards to potatoes, I know that with pressure canning they need to be peeled prior… My thought is that it isn’t as necessary (as long as they’re clean, of course) for freeze drying… what are your thoughts, please? And do you blanche yours first? (Apologies if you’ve made a video already on this and I’ve just missed it 😅 still playing catch up! 👍🏽👍🏽)

[@rms0194]

Amazing video as always. I was wondering if your family eats pork. If you can freeze dry chorizo it’s essentially a Mexican pork sausage. I love it I don’t have a freeze dryer yet but when I do get one I want to see if it’s possible to freeze dry it.(raw or cooked) thank you

[@Philat4800feet]

Do you want to freeze dry it cooked or raw? Cooked will last longer than raw because the fat will be rendered. Packaging will be the key to long term storage. Something like this would need to be vacuum packed.

[@rms0194]

@ I was thinking cooked so alot of the oil and fat can be removed. Hopefully it will make it easier to freeze dry. Was also thinking maybe the best method for it will be the way you prepped your bacon in the oven prior to freeze drying. Just a thought. Been wanting to freeze dry some of my mommas cooking to have saved up before she’s gone. But our traditional foods have a lot of oil and fat.

[@sinclairpages]

On the beef, why didn't you use the gas analyzer machine? Personally with my lack of smell, I would trust it better than my nose. Have you tried potato starch instead of corn starch?

[@Philat4800feet]

Not everyone have an analyzer and the most common gas would be hydrogen sulfide. The smell would be quite noticeable. I use corn starch because it's a more common ingredient. Potato starch works well also.

[@PreppersEngineering]

Hey Phil, Been missing you, great video. This comment has nothing do with this vid but I thought I would share an observation. I’m running a 3 yr old HR medium 4 tray, 5.2.25. It appears the machine is using tray #3 temp for calculations.

[@Philat4800feet]

If you look at the heating pads there should be a "worm" looking thing. This would be the thermistor. Normally it's under #2

[@PreppersEngineering]

@@Philat4800feetPhil lets look into this I feel it’s tray 3

[@PreppersEngineering]

Hey Phil try this. Take a tray, fill it with water and freeze it. At the machine go to functional testing. You will see the tray temperature. Place the tray in slot 1 for 2 minutes or so. Record any temperature change. Work your way down each slot.

[@Philat4800feet]

I see where you're going with this. Have you seen this video? kzbin.info/www/bejne/oYPIi5WXmtKmftU I foil wrap my trays for many reasons. The chamber can get down to -40 degrees. The metal trays sit on a cold chamber wall. The laws of thermal dynamics can have the cold migrate up into the lower tray and to keep it cool. Likewise the heat of the entire tray assembly can migrate to the chamber wall where the ice is present and cause unwelcomed sublimation adding unwanted time and atmosphere to the cycle. I'm working on pads the will stop the transfer of heat back and forth. The foil acts as a heat sink to even out the temperatures and to keep the bottom tray warmer.

[@PreppersEngineering]

I watched your video a couple of yrs ago and wrapped my rack, it worked , in fact I’ve watched all your videos. I have cut 3/4” aluminum channel and placed it between the rack and barrel to create an ice dam. The machine cannot defy thermal dynamics heat rises. I should have been more clear on my point, when I rotate trays during the dry cycle when most of the sublimation takes place, I place the coldest tray on slot 3. In my case it’s a mute point because I program all batches to run 12 hrs extra dry time. I too rotate my trays 180 front to back. Keep the videos coming, I’m working on my own channel, i think i have some ideas that would help people.

[@elainevang9114]

Hi Phil, scrolling through your videos but can’t find one on the freeze coils. My Hr med freezes all the way from front to back when I do the freeze test but when I do a batch of full trays it only freezes about half way back, about 9 rings from front to middle of the tube. Also the ice gets so thick that I have to stop half way through, put food back in freezer and defrost to start again. I feel like if it was freezing equally all the way back this wouldn’t be a problem. Some say I have a Freon leak others say it’s all normal. Can you help me out here?

[@Philat4800feet]

I talked to a HVAC friend and he got technical right-a-way. Most likely it sounds like low freon pressure. But, there are a few things to do: Clean any lint, dust, hair off your condenser and make sure nothing is blocking the air flow: kzbin.info/www/bejne/pqXbgWp4hqdofrM If you know a local HVAC guy here are the specs for the freeze drier: The unit uses Freon R410A pres. @ 70 degree room temp after unit has chilled down the low side pres 2-5 psi high side is about 250 or less psi there should be frost on the suction line near the access port if there is frost on the compressor there is too much freon and some should be bled out if the charge is correct the bottom center of the chamber will -55 degrees +/- 5 degrees "

[@ashyslashy5818]

Good day sir