FREEZE DRIED CAMPFIRE 🥓BREAKFAST🍳Fried Bacon & Eggs, Pancakes, Hash browns, Sausage, Orange Juice

[@lionlight777]

Buy Consentrated Orange juice "can tube", cut in rings and Freeze Dry.

[@bionicwoman3166]

it works?

[@rrsavage6544]

Using a spray bottle to reconstitute fruits and veggies makes it so they aren’t mushy. For avocados use lemon water spray.

[@charlesvalkyrie4096]

Country tip......Lightly coat your bacon in flour it will prevent it from shrinking.

[@SandyVos2012]

I freeze dry bottled orange juice. I used Tropicana brand with no pulp. It took about 24 hours. Flakes up really nice. Packaged 104 liquid ounces in. 2 qt Mason jar with 2-300cc oxygen absorbers.

[@sheilajaroniewsk2461]

I have successfully rehydrated hot dog buns. I wrapped the bun in a very moist paper towel put it in a zip loc bag overnight and it turned out beautifully.

[@glydial]

I think if you used a small round wire rack in the frying pan with water below the rack you could effectively steam the pancakes to reconstitute them... or even one of those Asian bamboo steamer baskets would do nicely.

[@VaultBoy1776]

My 7 year old son and I watch you regularly and are super stoked to have had our Harvest Right delivered recently. Good content, likable host- thank you!

[@johnhenryholiday4964]

for the pancake and eggs consider using a vegetable steamer as a way to bring them back..... get the pot hot and boiling then introduce the pancakes and eggs. Doc

[@enunya]

Since you're having to wait a while to rehydrate the pancakes, try taking Krusteaz brand mix, already a powder and just needs water They are the perfect pancake. Also vacuum seals well, but not sure how long it keeps long term.

[@RVingwithG]

I would skip the pancakes because you can have them in a box ands just make them at camp. as for the eggs = SCRAMBLED (powder) is key! THE MEATS ARE A GO, JUST TAKES TIME. Great video!

[@glydial]

You can buy Ice Pop plastic tubes for liquids to use for the maple syrup. While it would not actually be freeze dried it would be light weight and portable. Also consider using Maple sugar candies that could be grated over the pancakes for that maple experience .

[@carolclarkson4859]

We would love to see other camping meals that are instantly awesome like this!

[@thefreezedryingcommunity]

Will do! Camping season is coming up🙌

[@lyndabuchholz1216]

When we went camping I packed brown sugar with a tsp or more of maple flavoring in a plastic bag and when we wanted syrup I added warm to hot water and had a very good syrup. This is a matter of taste so experimenting is a good thing.

[@thefreezedryingcommunity]

That's a great idea Lynda

[@halfcrazyoldchristianredne895]

Awsome idea. Very clever.

[@kaysoftley1436]

Just watched this video and you mentioned reconstituting pancakes. I use a spray bottle to spritz water on products such as thin slices of roast and then being able to use in sandwiches. This way it doesn't have excess water. This should work for the pancakes.

[@holicow1]

Good way to reconstitute bread is to get a paper towel and get it wet. Squeeze out most of the moisture and put it down, lay the pancake on top, put another towel on top. Put it in the microwave for about 12-18 seconds and it will steam it right back up.

[@thefreezedryingcommunity]

👌

[@leighfunderburk1072]

To reconstitute pancakes....try using a spray bottle with a fine dispersement and mist it.

[@Racecntrl]

The problem with the orange juice is likely the sugar concentration not sugar content, it should freeze dry if you split that bottle of juice among two or even three trays and then add water to fill the trays this will drastically reduce the sugar concentration of the trays by diluting it allowing it to freeze at higher temps. This should work as well with the syrup if diluted enough it should dry.

[@thefreezedryingcommunity]

Excellent tip. I will give that a try!

[@loraineotte798]

I ruined the juice of 40 lemons trying to freezedry the juice and wish I could have read this prior to my freeze-drying. I froze the juice and then put the frozen bricks into the freezedryer. It came out way to sticky and even with increased drying it still didn't come out. Have you done lemon juice and did it work with diluting it in water so that it will freeze dry? I ultimately was thinking I could make a powder of it for long storage.

[@neilf8498]

Use steam. Boil water and place in metal strainer OVER the boiling water. Works great for rehydration of most foods.

[@jacquelenelively189]

Try OJ without water in condense form from cans

[@welderprincess133]

Are you able to fd oj??

[@jacquelenelively189]

@@welderprincess133 Yes, some will FD condense and others will add the water before FD. Experiment and have Fun😊

[@jaimecastaneda8197]

Before consuming luncheon meat, cut the sausages and boil them, this will remove some preservatives and fat that have been added; you'll be able to freeze dry more easily. This will not cause it to lose flavor

[@t3ddyt3ddy]

If you want maple syrup for camping trip, I would use maple sugar and add water to it and then boil it to the consistency of a syrup. I hope this might work.

[@thefreezedryingcommunity]

syrup does not need refrigeration and it's shelf life is long. if it could be thrown into a small container it should do. I like the maple sugar idea though.

[@silentrunner7283]

loved to try do canning , vacuum seal and freeze dry with you. Don't have the cash to freeze dry. Electricity bill would go through the roof lol.Then go camping and try out the food. If you had a huge back yard I bet you could live off grid just with food you can grow and supply.

[@seadogg1979]

maple syrup will last a very long time. my go to method is plastic straws end fill seal other end. metal straws with caps if they made caps would be best u could easy label them, stick in hot water or even use them to stir food them take cap off. rubber or cork cap maybe.

[@cherylcoyote]

Try cooking your sausage as a loose crumble. Rinse well with hot water in a collander and dry on paper towel. Eliminates almost all the grease. Have you tried steaming the pancake and hash browns?

[@thefreezedryingcommunity]

I will try that next time thanks

[@JimPark-63]

I just found your channel. When you’re cooking sausage, patties or links. Put them in the skillet then put water in the skillet. The sausage will cook. Some of the fat will render out as they expand the casings will open. Once the water is evaporated, turn your heat down to low and brown without extra fat.

[@JP1AO]

I bake my bacon on a cooling screen on the baking sheet. That keeps the bacon out of its own grease.

[@delanaalford1491]

When doing scrambled eggs raw, put in blender on lowest setting 20 seconds. Take to harvest right pour in eggs. when done take out and put in blender to powder. put in jar seal. 2 Tablespoons egg powder to 2 Tablespoons water. For camping also can add 1 Tablespoon of freeze dried onions and 1 Tablespoons of freeze dried peppers

[@stoncrop8725]

Yes, what Delana said. I just found this video and oddly I've used the same technique.

[@cassandralesh8536]

I dehydrate sausage patties but not crispy, still tender. I'll vacuum seal them and use them within a few days. I vacuum seal a serving of ribbon cane syrup in a small pouch for shake and pour pancakes on the trail

[@amandaytx]

Since syrup doesnt work, seal end of a straw, fill with amount you want and seal the other end. Easy way to not have to carry the bottle and still have.

[@thefreezedryingcommunity]

Very clever! I will. Thank you!

[@richardd6669]

Damn that's hardcore thinking Amanda ! Would never of though of that in a million years.

[@kenstanton9322]

Dried syrup can be found, or dissolve maple sugar candy in a little hot water. Don't forget dried honey as an alternative.

[@VaultBoy1776]

@@kenstanton9322 you can freeze dry honey? 🤯

[@learnjcbskidsterchickensga7594]

@@richardd6669 a local shopped sold honey in straws.

[@navymark101]

Another great video Brian, thank you, Navy Mark...

[@NutsNBolts24]

I haven't tried pancakes but some re-heat items if you're around a microwave I believe you could put a teaspoon or so water on a saucer or plate and run for a minute, basically steam it. I've done this successfully with other foods and when reheating in microwave to keep food moist.

[@troy1672]

Found your channel while doing research on freeze driers. Can't wait for mine to get in. One thing to consider instead of Maple syrup is to use honey. You don't need to freeze dry it and it will keep by itself, other than possibly crystallizing. All you need then is some low heat to turn to liquid again. Love your videos. Keep them coming.

[@theoldguy9329]

Great test. I have always worried about bacon and sausage, especially the greasy breakfast kind. You seem to have found the solution! Thanks.

[@thefreezedryingcommunity]

Time will tell. I'll try to keep some for a couple months from now to use. I'll also keep some for longer term and see how it does.

[@osmonfrances2407]

maybe use a little butter the next time you fry it to give it better taste and it will help moisten up your pancake. Just a thought!!

[@privateer177666]

Just like Mama used to make. She couldn’t cook either! 😂. Keep up the good work, I enjoy learning from your videos posts.

[@pattycarpenter7182]

The solution to the maple syrup is to heat it to 255 F in a thick bottomed pan, then pour into your kitchen aid mixer and whip. It will granulate into maple sugar Which is very easy to travel with!

[@LukePighetti]

Thank you

[@buzzymm]

you need to add cane sugar to crystalize maple syrup.

[@pattycarpenter7182]

Nope! Just pure Maple Syrup works excellent. We don’t use any other types of sugar to crystallize maple syrup.

[@reneebrown2968]

Love the idea of the oj. It's sooo much better than tang.lol

[@serenahendrickson3386]

Enjoy ALL your videos !! Very informative, I’ve just received my freeze dryer and your videos have helped me to the setup and freeze drying process Thank you

[@thefreezedryingcommunity]

That's great! If you ever have any questions or get stuck on something, feel free to reach out.

[@vitalityhomeinstead1838]

If you are bringing a skillet camping with you, freeze dry raw scrambled eggs and cook fresh at site. Also, just bring pancake dry ingredients, powdered milk and make on site as well. Cheers, great work!

[@thefreezedryingcommunity]

I agree. No doubt the scrambled are the best and easiest!

[@charoletteyanos5825]

To reconstitute breads or pancakes, run them under water tap quickly to douse them, then wrap in tin foil. Place in warm oven for a few minutes.

[@lynnprovost1779]

You could always fake two hash browns get him started on top of the stove and then put them into the oven to finish that way you would not have to add more oil it's just an easier way you could also do it with the other things that you had that you're cooking God bless and happy freeze drying Merry Christmas

[@onekerri1]

Your first sentence made no sense. Please clarify.

[@WoyLad]

For my sausage and hamburger patties, after cooking/browning, I put them in my vegetable steamer. I constantly flip them until I'm not really seeing so much grease rendered out. After drying, they are great and there is still enough oil left for good flavor. Breakfasts are one of my favorite things to store up. BTW - maple syrup was a great idea, but it or honey really doesn't spoil if kept closed so mold doesn't get in. I tend to rehydrate everything I can with hot water in Thermos food jars or a thermal cooker like a Shuttle Chef. It stays hot and you don't have to tend it while it gets ready on its own. You can re-brown or crisp if needed when you take them out. This method is even handier with already prepared meals like soups, chili, spaghetti, or chicken-a-la-king (which is my favorite), as you can put the FD in the bottle with the hot water, throw it in your pack and viola! it's ready later when you want it. Thanks for your content!

[@juliabrown5948]

These are great tips. Can I ask have you tried steaming the patties before browning them? The order you do it in seems unusual so I'm guessing there's a reason? Thanks!

[@chuckcramer3402]

I just finished four one gallon batches of Orange juice. Each batch took 28 hours. I think that the issue is the sugar in the juice. I ground the dried Juice to a powder. The powder tasted like fresh squeezed OJ. sliced oranges are awesome.. slice them in 1/4” slices....leave the rine on.

[@thefreezedryingcommunity]

OJ video coming soon from me. There is definitely a difference in brands and sugar contents.

[@dwaynecox6820]

Have you tried pan in pan steaming in the insta pot for rehydration?

[@martehoudesheldt5885]

just a thought; look at how mountain house and wise as well as the others recon the food and ingredient list as to what works best then try the rest

[@joeybarra1]

Could you possibly put your hash browns in a Dutch oven or another pot with water and the eggs on top and meat on top of the eggs and the pancakes on those and heat at a low temp. Just an idea but I think I’m going to try it. A Dutch oven would not be an option if your back packing but it still might work with an aluminum pot.

[@MrTxsuzana]

Put syrup in the batter or put brown sugar and cinnamon in the pancake batter... We do that as well as add oatmeal to the batter

[@pralinechocolates1]

My FD machine comes in about two weeks. I’m really excited about it! Today we had a FD delivery of seven oceans and 4 cans of gourmet meals enough for 10meals even though we are just with two. I was wondering about breakfast foods. Thanks so much for this video! Wow looks really good.

[@dakotastorms1255]

For the pancake what about having a steaming cup of hot water and place the pancake on top to absorb the steam and flip over to rehydrate

[@cathynordahl9081]

Genius on the OJ. Never would have thought. LOL

[@GreeneGene33]

Have you thought of writing a book on cooking with freeze dried foods and other freeze drying knowledge. I would buy it.. Thanks for the great info.

[@thefreezedryingcommunity]

We have been working on a freeze drying cook book for quite awhile. It is very time consuming and we have lots of things going on the last couple years. I will make an announcement when it comes out. Thanks for your support

[@stopit4uca]

if your having problems with a lot of liquids I recommend that maybe soaking them with Chia seeds or psyllium husk maybe even some gargum so I can hold the liquid in a gelatinous form.

[@thefreezedryingcommunity]

Interesting. I will have to experiment with that.

[@jblewis8061]

Loving the videos bro . Now that you've done it. I can start planning my budget outline for freeze dried breakfast meals. Looking forward to the next video . 👍 way up!!!!

[@thefreezedryingcommunity]

Cool. Appreciate it. Let me know what your costs end up being for comparison.

[@jblewis8061]

Will do.

[@2fathomsdeeper]

Just started a test with pre-cooked sausage links and patties. I boiled them first to try and release as much fat as possible before frying. Frying them left a little oil on the pan, and then I blotted them with paper toweling. They're in the freezer while I boil and blot and slice the meatballs. We'll see what happens! Also, mom wanted the water they were boiled in for stock.

[@voiceofresn]

Wouldn't it be just as easy for the pancakes to bring pre-made dry pancake mix and mix it with water at the campsite and grill in the pan?

[@fritzwilhelm8258]

Cooking food? Genius. Seriously, your way (the old way) sounds much more high quality.

[@nicolebreesmen8339]

It's survival food, "doomsday" prep. This freeze dry food lasts up to 25 years when stored properly. So when things get ReAL and you have to survive smart, me and my family will have eating our quick fix (still high quality) breakfast, already packed up our campsite and are heading to a new destination, while you dips are still making your breakfast (the old way) 🤦‍♀️

[@LukePighetti]

@@nicolebreesmen8339 some people freeze dry for camping, not for prepping

[@chrismullin8304]

Luke Pighetti , I freeze dry for my camping trips 25 years from now.

[@mhmail1g]

I saw someone thin Cocoa, BBQ sauce, and Mayo with plain water to change the products enough to FD. Maybe it will work with Syrup? Just an idea.

You can get silicone trays that have pyramid things on them so when you cook the bacon in the oven all the fat drains off it. Check e-bay under silicone pyramid trays. They're not expensive and should work well for you. I bought some for this purpose for my Harvest Right. Haven't tried it yet but should work.

[@caryreprogle6445]

You are right, I found one of these mats at Bed, Bath & Beyond about a year ago and added it to my kitchen gadgets, I use it to bake chicken all the time. Mine is not a try though, mine is a mat that fits in a try or cookie sheet.

[@dfabeagle718]

I'm watching all this and thinking ... how did any of that ever make it to the freeze dryer? I think I would have eaten most of it. Dangit, now I'm starving!

[@thefreezedryingcommunity]

Ha. Just got to freeze dry on a full stomach

[@hilcho]

The maple syrup is shelf stable in the first place. No need to freeze dry it

[@fionmor4893]

I have been able to completely dry OJ and Lemon juice too... takes a while

[@hansmcq9833]

I do biscuits and gravy all the time along with freeze dried eggs and they always turn out good.

[@thefreezedryingcommunity]

I'll bet. biscuits and gravy is a good one to do.

[@mariamorris475]

Maybe you can try a bottled pancake syrup like Mrs. Buttersworth

[@pen5532]

I'm curious if you have ever cooked bacon in a microwave on those stands where the bacon folds over prongs and the oil drips into a plate at the bottom. I wonder if that would make it dehydrate better.

[@AdmiralPreparedness]

Thanks for saving me the effort at FD those items. Speaking about using the chamber to vacuum seal bottles and mylar bags. I would use the word "atmosphere" when talking about what the vacuum process removes from the chamber because there are a couple other gasious elements in our breathable atmosphere than just oxygen. Just saying. Geeks out there get triggered ya know.

[@learnjcbskidsterchickensga7594]

Easy low-grease way for bacon: Cook in microwave. layer between paper towels on a plate. Thick bacon, figure 1 minute per slice...I do as much as five layers between paper towels.

[@halifaxguy]

If you use 100% pure maple syrup it lasts a long time if not opened. I’m wondering if you could vacuum seal them in Mylar in the harvest right?

[@davidbean5807]

You might try brown sugar and a bottle or two of maple extract mixed in a bowl then put on pan freeze,then freeze dry. Not sure if it would work but it might be worth a try. Brown sugar is a sucrose and is a little gummy because it has molasses in it. The extract is liquid but the grains of sugar should absorb it along with the flavor and then the liquid should be extracted in the drying process. Worth looking at. I do not have a freeze dryer so let me know if you try it and it works.

[@kprairiesun]

Enjoy camping videos. Thanks. I think it would be easier to go camping with the original ingredients and just cook them on site if you're going to be cooking anyway

[@tamararobinson2069]

I agree - use freeze dried omelette type eggs & ham & has browns for backpacking 👍🏼

[@drvinson8947]

Am I the only one that likes to eat freeze dried food dry? 😅 lol

[@pocorosso765]

I saw a ketchup FD video where the secret to dealing with yes high sugar content was to dilute it before FD with water (1:2) and make a powder. I'm wondering if this would work with syrup?

[@AI5HV]

Have you thought about using a stock pot with a steamer basket to rehydrate and cook at the same time ?

[@thefreezedryingcommunity]

I have not had good luck with the steamer with freeze dried food. Some things do ok, but a lot of them burn or don't rehydrate quickly

[@DonnieBarnes-q5g]

please were did you get those racks in your chest freezer to hold the trays.and thanks for the great videos.

[@thefreezedryingcommunity]

They are shelves that came with the deep freeze

[@maryhumphrey1470]

Now about vaccum absorbers. As I understand they do absorbe the,oxygen. When you seal with your freeze right a person is pulling out the air which is actually a mix of gases. If I am wrong please educate me. Thank you. Blessings

[@davidbean5807]

Another thought is soak the cooked pancakes in maple syrup,freeze,then freeze dry. Just a thought.

[@GoPappy419]

I really enjoy watching your videos on freeze drying and the good results you had. I would like to ask a question on this forum to find out your opinion and anyone else that can guide me towards pre-packaged freeze-dried foods that are the best value both in taste and price per pound. I am saving money towards the purchase price of a freeze-dried unit but it will be sometime before I’m able to purchase one so that is why I want to go ahead and purchase some prepackaged freeze-dried food at this time just as a precaution

[@thefreezedryingcommunity]

Pre packaged are expensive for what you get. I only have experience with mountain house and backpackers pantry. They are hit and miss for flavor but also full of preservatives and other junk

[@dg9905]

Valley Food Storage and Nutrient Survival companies both low in sodium too!

[@johnhamburn3845]

I bet you can freeze maple syrup if you dilute it with water first. When you mention doing it I knew right away it wasn't going to work due to the high sugar content which will affect freezing. I would try it again after diluting with water first I'm pretty sure this can be achieved..

[@trina8350]

I saw a vid about the eggs. If you scramble them and don’t cook them first and just freeze dry them raw, they turn back into eggs again when you reconstitute them .

[@mwint1982]

Maybe use silicone ring molds for the fried eggs.

[@OvcharkaShepherd]

Eggs, omelets, pancakes and hash browns in the silicon rings / squares

[@learnjcbskidsterchickensga7594]

Or cut pepper ring, cook egg inside ring.

[@Clarinda787]

I wonder if the pancakes would soak up syrup and reconstitute that way?

[@quintlance591]

You should try using a steamer on the pancakes. Also try freeze drying butter🥞🥞

[@ParadigmUnkn0wn]

Isn't maple syrup kind of like honey in that its sugar content is so high in proportion to the amount of water that it doesn't spoil? You could probably can it or seal it in retort pouches and pasteurize it to kill off any bacteria. From that point it should last a very, very long time.

[@josephblaha3586]

For breakfast links, boil the sausages then brown them. Boiling precooks the sausage and removes a lot of the grease.

[@ssnidely]

i think the maple syrup would be fine as is. has a long storage life either way and if not,, there is always honey

[@thefreezedryingcommunity]

Very true. I prefer honey on my pancakes.

[@thefreezedryingcommunity]

interesting. well syrup stores for a long time as is, so i guess i'll have to pack a small bottle.

[@kwarne8974]

I wonder if you could put the maple syrup in the pancake mix? Spread out the sugars

[@realpotmetalman]

Use a steamer brother for floor based foods.

[@thefreezedryingcommunity]

I have not had good luck with many things using a steamer. What type do you use?

[@kevincolwell2115]

Some ideas: 1) maybe prick the sausage links with a fork before cooking to allow more fat to escape. 2) cook all the meats on a wire rack in a rimmed baking sheet in the oven because laziness. 3) maybe pre-freeze the maple syrup in a small cooler with dry ice? If that doesn't work, add the maple syrup directly to the pancake batter

[@thefreezedryingcommunity]

Thanks for the info Kevin! I have slit the casing on the sausage, hot dogs etc. and it works much better. allowing the meat to drip the oil off helps as well. As for syrup, there's just to much sugar in it and it doesn't do well.

[@cvabuck5489]

With a well-seasoned cast iron skillet, no oil is needed for your eggs.

[@quilterjanet]

I've had luck with "mountain man breakfast". I use ground pork, wash after cooking in hot water. Add veggies, eggs & potatoes. Cook & then FD.

[@thefreezedryingcommunity]

Is mountain man freeze dried already?

[@quilterjanet]

@@thefreezedryingcommunity No... it's just what most recipes are called that are hearty one pot breakfasts. I make this up according to our tastes and then FD. For us casseroles tend to rehydrate better than the individual items. Google recipes to get an idea of what I mean.

[@samsmythe2207]

Where did you get the racks that hold your trays in the freezer?

[@anndennis7163]

Bamboo Steamer? It's light weight and can be used to steam the pancakes or any bread product?

[@ersomtum]

I'm brand new to FD food but I'd wonder if steaming the pancakes and egg would reconstitute any better.

[@aussietrevor]

hi from Australia we like camping too Do a lot of this Problems with fat Another excellent video Fat is big problem for longer storage as we all know it goes rancid I would like to make Asian stir fried dishes for longer storage unfortunately it seems noodles generally have shelf life of 1 year after that will go rancid. Pasta ( spaghetti ) is a little longer. Threw out pasta and noodles recently after storage of 4 years probably had gone off well before that. I have be using my new FD for a month after a few start up problems all is well Love this machine

[@thefreezedryingcommunity]

Interesting that noodles don't do well. would think they would do great. I haven't tried them yet.

[@catherine7890]

aussietrevor I am also in Australia. Did you get the freeze drier from Harvest Right? How long for delivery etc? And how would you get it fixed if it broke down? I would really like a freeze drier.

[@GarettFinney]

Try using a mist spray bottle for plants :-)

[@BrendaBodwin]

You tap maple trees in February. You know, when, the temps are still freezing. Maple isnt meant to be frozen. 😁

[@marceld6061]

I'm going to try freeze drying pancake batter and reconstitute at camp. Might work?

[@thefreezedryingcommunity]

I think it will work just fine!

[@Homestead17]

I just retired from the Navy and got the big harvest right freeze dryer as it now can use a 110 outlet. So now I am trying to live off the land here on my property growing and raising my own food. My question for ya SIr is when you put your sausage in the Ball jar how long was it in the jar before you used it? (butcher my own hogs and make lots of sausage and can control the fat content) I sure love watching all your videos and sure appreciate you taking the time to respond Sir. Thank You

[@thefreezedryingcommunity]

1st off, thanks for serving! My dad is a Navy vet as well as was my Grandpa (ww2 USS Enterprise). The sausage i used was not in more than a couple of months. High fat content is tricky. You will definitely want to render as much of the fat off as possible. I also dab w/ paper towels and line the trays with paper towels. After a few rounds you will know how much is too much fat.

[@Homestead17]

@@thefreezedryingcommunity Thank you Sir, so the sausage did keep for awhile. Would enjoy to get to know you. All your videos are just like me hahaha. That is so awesome about your family thank you for their service. I was born and raised in Iowa and retired on Whidbey Island after the Navy. The freeze dryer is running its first cycle with bread. I watched your setup video which was really good.then went and put bread in my freeze dryer to run it the first time. I got 5 hours left sure seems to be a neat system where I just start it and forget it but I am learning and am ahead of the curve thanks to you. Your videos have been priceless for me.

[@thefreezedryingcommunity]

@@Homestead17 I grew up in iowa as well. Moving back next summer to retire and raise the family in some peace and quiet. Where is whidley island?

[@Homestead17]

@@thefreezedryingcommunity Yea I was going back there with the family until I got transferred to Whidbey Island and fell in love with the climate. Whidbey Island is in WA and its an island in Puget Sound located between Seattle and Bellingham. The Island is like back home in Iowa, if it wasn't I was going back there after the Navy. I'm 40 and ready to try to do things I like now farming being that. It's what I did before the Navy. I'm kind of envious of you though.

[@thefreezedryingcommunity]

Congrats on retirement and being young enough to enjoy it. Stay in touch and feel free to reach out if you have any questions.

[@fleebin2794]

Has anyone tried freeze drying powdered pancake mix, or protein powder?

[@pennybankes5304]

I know the flavor may not be all there but try water, boiling sausage and paddies

[@NaughtyGoatFarm]

Perhaps a spray bottle of water to rehydrate delicate items?

[@thefreezedryingcommunity]

Certain things can be hydrated that way but most need direct contact with water

[@Danielily1]

What about in your steamer for your eggs and pancakes?

[@kathyalford9076]

Will steamer reconstitute breads like the pancake?