Freeze Dried Meal Recipes

 These little packets are basically filled with iron! Really, they are! They look similar to the little silica packets you find in shoe boxes, but they are completely different.

 As oxygen and moisture touch the iron inside the packet, the iron oxidizes (or rusts) inside the packet and forms iron oxide. As that forms, it pulls out the oxygen and produces nitrogen. Ultimately, nitrogen keeps food from spoiling, keeps mold from growing on dairy items and reduces browning of fruits and vegetables. Amazing little critters!

 They range from 20cc to 2000cc. A size 300cc can remove 300cc of oxygen. Generally, you can expect to use a 300cc absorber per gallon of food. But something like flour is very dense compared to say, chopped freeze dried onions, so a 200cc packet would work for the flour. Don’t use Oxygen absorbers with sugar or salt–they’ll get rock hard!

 It seems that HarvestRight knows their stuff and they do a little bit of over-kill to make sure our foods are well cared for, so I’m okay with sticking with 900cc for gallon and 300cc for quart.

 While my freeze dryer was busy this week with all the fresh garden produce, I wanted to put away some Egg Noodles in my gallon Mylar bags and Lemonade Drink Powder packets in my quart Mylar bags for long term storage.

 Of course I used the 900cc for the pasta and 300cc for the lemonade packets (yeah, I just left them in the pre-measured packets). Two of these packets make a gallon of drink. So, I put enough for 9 gallons in each of 2 Mylar bags.

 Something that’s important as you seal your bags, make sure to lay them as flat as possible on your sealer. Then seal a second time and sometimes I have done a third if there are puckers. Oxygen Absorbers don’t create an oxygen free environment if there is any air leaking in.

 I also like to use the FoodSaver Jar Sealers to use for my freeze dried food storage. They will vacuum seal well even using an already used lid. I used to keep things like nuts and chocolate chips in the freezer. But, after I learned about vacuum sealing I put them all in jars and save my freezer space. People who don’t have the vacuum sealer can use oxygen absorbers in jars too and they’ll get a good seal.

 One more thing for your freeze dried food storage! When you open your packet of oxygen absorbers, just cut a slit long enough to take out what you need right then. Squeeze out excess air, fold over & stick a Chip Clip on the opening as you load up a couple of bags (or a Bag Clip works well). Then you can easily open it back up to grab a couple more.

 There’s a little bit to learn and remember, but isn’t it fun! Go ahead and use your sticky notes or whatever it takes to keep yourself organized and on track and you’ll win the battle!

 Lean. This is as lean as you can get. Game meat is leaner than the 93/7 lean meat they sell in the store. In fact, some times, I have to add fats to the meat that I use because it’s too lean to do much with, like make meatloaf, meatballs, etc. Lean is good for the freeze dryer. Less fat is better product to avoid anything possibly going rancid later.

 Organic. Yeah, there’s nothing more organic than the way we get our meat. My husband hunts them down, not on a ranch or anything else. Not guided hunts. He does his own. He takes the boys out and they hike and sit in the snow and cold and sometimes rain. They earn every ounce of that meat and we’re grateful for it.

 Controlled butchering. We butcher our own meat and package it. We double wrap it and stack it in 1 to 1.5 lb packages. My husband and his family prefer 1 lb packages, and I used to. Lately, though, I prefer larger packets because I do have a large family to feed and it takes less butcher paper to wrap a two-pound packet in one versus two packets of one-pound burger. We also know what is in the product, as well. There is no extra bone, ligament, or other unidentified body parts.

 This is what we eat. We want to be able to keep our food good over a long period of time, so we freeze dry the food that we store or want to store. Freeze drying our the meat we get is a great way to extend the life of the meat we take.

 No matter what kind of meat you buy, you can get it leaner than what you have in the package. We like to cook all meat that we freeze dry. Not everyone feels this way. But here are some arguments why this is what we prefer.

 If we do pork chops, pork sausage, bear sausage, antelope, hot dogs, burger that is not as lean as we can get, or something else that is a little bit higher in fat than we’d want to freeze dry, we cook the product to get the most fat out of the meat that we can.

 Food storage has multiple uses. Most of the time you need a freeze dried food because the power went out, you had to flee or evacuate fast, you’re going hunting/camping/hiking, the end of the world has come and you’re just trying to survive. In most of these situations, efficiency is the name of the game. If you can work with a meat that is already cooked, it takes more than half of the energy needed to prepare your dish. With freeze dried meat, you can reconstitute it with the juices of the other foods you’re cooking it with like a sauce in spaghetti, or the vegetable juices in a casserole.

 Pre-cooked can also get rid of the majority of the bacteria that might be in uncooked meat. Freeze drying doesn’t kill contagions, but if you get food prepared as well as you can, you can help stop the breakdown process of the food that you’re trying to stop.

 As with chicken and burger and steak pieces, sometimes you need to eat freeze dried meat straight out of the bag. Nothing wrong with that! Just another way to get meat more efficiency when you’re trying to get nutrients fast. PS. This is why a lot of our meat is pre-seasoned with salts and seasonings and clearly labeled.

Freeze Dry Cheesecake

 So we cook our burger and rinse it with cool water when we’re finished. We rinse it because game meat can sometimes have a gamey taste to it. This tends to rinse the majority of that flavor out of the meat.

 When we prepare the meat for freeze drying, we sometimes add things to it like cooked, chopped onions as pictured below, or chopped peppers, or even seasonings like taco, Italian, or BBQ (not the sauce).

 To make sure the meat gets fully dry, in our medium freeze dryer with four trays we do 1 1/2 lbs of ground burger in each tray.

 When we put them in, I select Start, non-liquid, not frozen (even if pre-frozen). Ground burger seems to take about 24 hours from start to finish. This can take longer, if I add more meat or use a meat that isn’t as lean. Again, check it by testing the product with the back of your hand and feeling for a cooler temperature than the tray it’s on.

 I usually line my trays with parchment paper. I’m torn on the necessity of lining the trays at all with ground burger since I use a spatula to unload the trays. I think either way is as effective as the other. I’ll probably stop using parchment paper simply because, if it’s not necessary, then why waste the paper?

 The coloring gets darker the more it dries. I think that’s a pretty color to package the freeze dried ground burger in. This would look nice in a Mason jar or something else, if you want to store it that way.

 As a mom one of my favorite things to do is to feed my family. It’s crazy to think I have to figure out how to feed a small army. Whether it’s during the every day life I have ahead of me with a full refrigerator and a store within 30 minutes or to somehow find a way when the going is rough and there’s no power or no way to get to fresh food. Even if we’re out camping or hunting, I want the option to feed my family delicious food.

 As long as I take easy-to-plan steps with the food that I do have now, or make small investments when I go to the store every week, I can prepare packages of food so that my kids can have hashbrowns and eggs and even sausage when other people might be scavenging for bark. This is possible, people! You have no idea what kind of horror stories I’ve heard!

 When you have a major holiday coming up – like right now with Thanksgiving – there are deals on specific foods. For instance, potatoes are on a huge sales. I got a 10 pound bag of potatoes for $0.99 at a local grocery store. There was no limit on how many I could buy. So, I bought 10.

 So what I do with a bag of potatoes first is wash them! Not with soap or anything like that, but I just give them a good scrubbing under some cool to lukewarm water.

 Then, I lay them out on a cookie sheet that is lined with parchment paper. I somehow got stuck with this horribly messy looking pan. I think my daughter put it in the dishwasher!

 Then you take a fork and stab each potato about 4 times. I had my 6-year-old help me and he went ballistic on some of them. It was fun, but wow. Bandaids might have been involved.

 Once the potatoes are stabbed and spread out on the parchment paper, you want to put them into the oven on 350 degrees for one hour. Then shut off the oven, but don’t take them out. Don’t even open the door to check on them. Trust me, there’s nothing to see!

 I like shredded hashbrowns because they seem to reconstitute easily without having to add water. I like to put them into a frying pan or a Dutch Oven and add in peppers, oil, and sometimes chunks of meat. As the steam from the peppers (usually fresh or frozen here) rises and mixes with the hashbrowns, the freeze dried hashbrowns reconstitute without getting soggy.

 You don’t need to cut up the potatoes or anything. Just grab a sturdy grater and position it inside a deep enough container. You can see the Tupperware I used here. Then you start grating.

 For the most part, the skin of the potato sloughs off and you don’t usually have too much in the potatoes themselves. Be careful as you grate so you don’t get your own skin in the sharp parts of the tool.

Mare

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