Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Around the Campfire
 
Thread Tools Display Modes
Old 07-17-2022, 02:39 PM   #101
Etxnoodler
Ten Point
 
Join Date: Feb 2016
Default

Quote:
Originally Posted by Michael View Post
I have been using the single serving bags. They’re fairly tight, but I’ve been able to get 130-150g in most meals, which is a good portion for me. Most of the commercial pouches seem to be 90-120g for TWO servings.

We just camped for two nights near Durango (Above Lemon Reservoir) and sampled several meals. I feel like my package sizes were good for one meal.

BTW, the Chicken Pot Pie was OUTSTANDING!


Sent from my iPhone using Tapatalk
Good to know! I will definitely be trying that. I also plan on trying chicken spaghetti. Hoping to have several test experiments before September. Those store bought meals are horrendous .
Etxnoodler is offline   Reply With Quote Back To The Top
Old 07-17-2022, 07:27 PM   #102
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by Etxnoodler View Post
Good to know! I will definitely be trying that. I also plan on trying chicken spaghetti. Hoping to have several test experiments before September. Those store bought meals are horrendous .

My spaghetti with meat sauce rehydrated perfectly. Chicken spaghetti should work well also.


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 07-20-2022, 10:50 AM   #103
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

The new machine delivered. Ordered 6/8, received 7/20 (would have been 18th, but I was out of town.)




FWIW, HR sells some scratch and dent (cosmetic only) for a few hundred dollars off. Comes with full warranty and all included accessories. Ships quicker than regular orders, I believe.

Might be a way to save some $$ for anybody that might be on the edge of pulling the trigger.

I don’t think I get affiliate credit, but here’s the link (probably have to email or call directly for blems, but this will get you there: https://affiliates.harvestright.com/1514.html


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 07-20-2022, 11:49 AM   #104
Etxnoodler
Ten Point
 
Join Date: Feb 2016
Default

Did you rehydrate the chicken pot pie crust or take it out and add it back after filling is rehydrated?
Etxnoodler is offline   Reply With Quote Back To The Top
Old 07-20-2022, 12:13 PM   #105
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by Etxnoodler View Post
Did you rehydrate the chicken pot pie crust or take it out and add it back after filling is rehydrated?

I added it back in after the filling was rehydrated. Worked great. Crescent rolls - unrolled, cut into rounds and baked - worked well as a crust (dry), too.


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 07-23-2022, 05:19 PM   #106
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default I Bought a Freeze Dryer - Harvest Right

I did another venison “steak” rehydration test.

This was whitetail round steak that I SV, then sliced into roughly 1/2” steaks and freeze dried on 5/22 of this year.

I pulled them out on Thursday, with original intent to rehydrate in the fridge overnight for lunch on Friday. I ended up not cooking it until lunch today. I rehydrated in a ziplock with cool water and reconstituted bone broth.

It rehydrated well. The steaks were originally cooked medium rare, but there was no inside pink color remaining, before or after rehydrating (or cooking, obviously.) However, unlike last time (when I only rehydrated for 15-20 mins) there was no dark line through the center. It was consistent all the way through.

I “tempered” them for about 30 minutes and dried with paper towel. I seared them in a cast iron pan with a bit of butter.



Again, there was no pink center, but they weren’t overcooked or dry.






The taste and texture were good. There was a firm bite, but I contend that they were more tender than I would expect from a pan seared whitetail round steak. (Some is probably attributable to the SV cooking, but is there something in the sublimation and rehydration process that aids in tenderization? Now I’m a little bit curious about that.) Obviously it wasn’t as “juicy” as a well marbled ribeye, but it was an enjoyable lunch. My wife liked it, too.


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-09-2022, 10:47 AM   #107
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default


Another venison test. I freeze dried raw whitetail backstrap cutlets, and then rehydrated and chicken fried those pieces, along with some of the same backstrap that had not been freeze dried.

The non FD backstrap sample had a bit more "color" (medium pink) than the FD samples, but I couldn't tell any difference in taste or texture. (FTR, the remaining pieces of non-FD also did not have pink interior, and only the one piece of FD steak had the slightly darker center.)
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-09-2022, 11:07 AM   #108
MontagueMech
Six Point
 
MontagueMech's Avatar
 
Join Date: Apr 2022
Default

Great thread. You’ve convinced me to try one out in the near future.
MontagueMech is offline   Reply With Quote Back To The Top
Old 08-09-2022, 11:31 PM   #109
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by MontagueMech View Post
Great thread. You’ve convinced me to try one out in the near future.
Thanks for the feedback!
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-09-2022, 11:42 PM   #110
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

For those that don't want to watch the video, I typed up a summary for a FD group that I figured I'd post here.

I've been doing various freeze dryer tests with wild game. One of our favorite meals is chicken fried venison backstrap (loin), so I did a comparison of freeze dried whitetail backstrap cutlets to non freeze dried cutlets.

From the same backstrap, I sliced 6 cutlets (from the center) to freeze dry (raw) and reserved the remainder of the loin not freeze dried, as the "control".
Name:  Sequence 01.00_00_17_18.Still006.jpg
Views: 155
Size:  61.7 KB
Once fully dry, I rehydrated half of the FD cutlets in cool water and the other half in venison bone stock (itself FD and rehydrated.) I rehydrated each for about 12 hours in the fridge.
Name:  Sequence 01.00_00_59_20.Still009.jpg
Views: 144
Size:  81.6 KB
Initially, when liquid was added, the cutlets quickly regained their red color (see pic) and looked very similar to the raw, non freeze dried meat. However, after sitting in liquid overnight, the surface of the meat lost its red color and turned more brown (just as any meat would if soaked in liquid for an extended period.)
Name:  Sequence 01.00_00_51_19.Still008.jpg
Views: 149
Size:  156.3 KB
Other than the FD and rehydration, I prepared the FD and "control" cutlets exactly the same:

- Soaked in buttermilk/egg mixture for about 4 hours
- Double battered in seasoned flour/corn starch dredge, then egg/buttermilk wash, then back in dredge.
- Fried one of each piece in vegetable oil in cast iron skillet
Name:  Sequence 01.00_03_11_07.Still010.jpg
Views: 146
Size:  59.8 KB
Results:

After frying, each of the pieces essentially looked the same on the outside, with crispy, golden brown crust.

Name:  Sequence 01.00_03_50_17.Still011.jpg
Views: 153
Size:  54.1 KB

The "control" piece was cooked perfectly, IMO, with a slightly pink center and crispy crust. It tasted exactly as I've come to expect from chicken fried backstrap (of course.)
Name:  Sequence 01.00_03_50_17.Still011.jpg
Views: 153
Size:  54.1 KB
The water rehydrated piece lacked the pink interior, but it didn't look overcooked. The taste and texture were essentially identical to the "control" piece!

The stock rehydrated piece (which was a slightly thicker slice) had a very slight dark center, similar to previous tests that weren't fully rehydrated. However, it didn't look unappetizing. The texture was identical to the other two samples, and the taste was very similar - though I got a bit of a delayed aftertaste of the stock that it was rehydrated in.

Name:  Sequence 01.00_04_26_10.Still012.jpg
Views: 155
Size:  72.3 KB

Bottom line is that I was extremely surprised by the results. I finished the rest of the pieces and once mixed together I couldn't identify which piece was rehydrated and which was from the control!

I don't know that FD will be my preferred method of storing venison backstrap - it's probably easier just to thaw and cook instead of FD, rehydrate overnight and cook - but I may continue to freeze dry some of it just to have diversification in case a freezer goes out (a friend of mine (Leon) recently lost an entire deep freeze full of wild game!)
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-10-2022, 03:57 AM   #111
IkemanTX
Ten Point
 
IkemanTX's Avatar
 
Join Date: Sep 2015
Location: Greater DFW
Default

That is pretty cool. Most people haven’t had much success with freeze dried meats matching the original, so it is cool to see this worked out so well.
Perhaps because the backstrap is so lean…?


Sent from my iPhone using Tapatalk
IkemanTX is offline   Reply With Quote Back To The Top
Old 08-10-2022, 04:53 AM   #112
eaglegolfj
Ten Point
 
eaglegolfj's Avatar
 
Join Date: Dec 2011
Location: Dayton TX
Default

My mother and my wife went in on the large one, trying to get the shop complete so we can get it set up. Cant wait to try it out.
eaglegolfj is offline   Reply With Quote Back To The Top
Old 08-11-2022, 09:42 AM   #113
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by eaglegolfj View Post
My mother and my wife went in on the large one, trying to get the shop complete so we can get it set up. Cant wait to try it out.

Awesome! What will they be mostly using it for?


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-11-2022, 09:53 AM   #114
Etxnoodler
Ten Point
 
Join Date: Feb 2016
Default

Ours has been giving us fits. But will hopefully be worked out soon.
Etxnoodler is offline   Reply With Quote Back To The Top
Old 08-11-2022, 12:15 PM   #115
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by Etxnoodler View Post
Ours has been giving us fits. But will hopefully be worked out soon.

Uh oh…Vacuum error?


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-11-2022, 12:47 PM   #116
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by IkemanTX View Post
That is pretty cool. Most people haven’t had much success with freeze dried meats matching the original, so it is cool to see this worked out so well.
Perhaps because the backstrap is so lean…?


Sent from my iPhone using Tapatalk

Lean meats definitely work better than heavily marbled meats. Fat doesn’t really FD well, and definitely won’t store long term.

My tests have been relatively short term items, but I would think the lean meats should store well for at least several years.


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-11-2022, 01:15 PM   #117
Etxnoodler
Ten Point
 
Join Date: Feb 2016
Default

Quote:
Originally Posted by Michael View Post
Uh oh…Vacuum error?


Sent from my iPhone using Tapatalk
My wife has been handling the freeze dryer so I’m not positive but the pump has some problems.

As far as what freeze dries well what do you think about chicken jambalaya that has sausage and bacon grease in it? Would be an epic meal to have on the mountain but I’m worried about to much grease to freeze dry.

Also the green chili pork stew recipe that is so good in the recipe section? It’s lean except for browning the meat in oil but it absorbs quite a bit.

I figure if sausage gravy would work these would.
Etxnoodler is offline   Reply With Quote Back To The Top
Old 08-11-2022, 05:36 PM   #118
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by Etxnoodler View Post
My wife has been handling the freeze dryer so I’m not positive but the pump has some problems.

As far as what freeze dries well what do you think about chicken jambalaya that has sausage and bacon grease in it? Would be an epic meal to have on the mountain but I’m worried about to much grease to freeze dry.

Also the green chili pork stew recipe that is so good in the recipe section? It’s lean except for browning the meat in oil but it absorbs quite a bit.

I figure if sausage gravy would work these would.

For backpacking meals, I think it’s important to avoid large chunks of fat. I think it’s more of a function of the fat turning rancid more than anything. I’d think you’d be ok for both of those for camp meals as long as you store them properly and use them relatively quickly. I’m assuming the bacon grease in the jambalaya is for browning and not necessarily an added ingredient in quantity?

Hopefully y’all can get the pump issue resolved quickly. Is she working with HR techs on it?


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-11-2022, 06:18 PM   #119
Etxnoodler
Ten Point
 
Join Date: Feb 2016
Default

Quote:
Originally Posted by Michael View Post
For backpacking meals, I think it’s important to avoid large chunks of fat. I think it’s more of a function of the fat turning rancid more than anything. I’d think you’d be ok for both of those for camp meals as long as you store them properly and use them relatively quickly. I’m assuming the bacon grease in the jambalaya is for browning and not necessarily an added ingredient in quantity?

Hopefully y’all can get the pump issue resolved quickly. Is she working with HR techs on it?


Sent from my iPhone using Tapatalk
Yeah bacon grease would just be for browning. I have those Mylar bags and o2 absorbers for storage
. She has talked to the hr techs and the oil we need to try it again should have come in today. So hopfully tomorrow she can run the tests on it. Was counting on this for my groups meals this year so I’m getting nervous.
Etxnoodler is offline   Reply With Quote Back To The Top
Old 08-11-2022, 06:29 PM   #120
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by Etxnoodler View Post
Yeah bacon grease would just be for browning. I have those Mylar bags and o2 absorbers for storage
. She has talked to the hr techs and the oil we need to try it again should have come in today. So hopfully tomorrow she can run the tests on it. Was counting on this for my groups meals this year so I’m getting nervous.
Has she been able to run any batches, or did it "fail" the initial tests?
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-11-2022, 07:23 PM   #121
Etxnoodler
Ten Point
 
Join Date: Feb 2016
Default

Quote:
Originally Posted by Michael View Post
Has she been able to run any batches, or did it "fail" the initial tests?
One successful batch of beef liver. Then nothing
Etxnoodler is offline   Reply With Quote Back To The Top
Old 08-13-2022, 07:14 AM   #122
IkemanTX
Ten Point
 
IkemanTX's Avatar
 
Join Date: Sep 2015
Location: Greater DFW
Default I Bought a Freeze Dryer - Harvest Right

Quote:
Originally Posted by Michael View Post
For backpacking meals, I think it’s important to avoid large chunks of fat. I think it’s more of a function of the fat turning rancid more than anything. I’d think you’d be ok for both of those for camp meals as long as you store them properly and use them relatively quickly. I’m assuming the bacon grease in the jambalaya is for browning and not necessarily an added ingredient in quantity?

Hopefully y’all can get the pump issue resolved quickly. Is she working with HR techs on it?


Sent from my iPhone using Tapatalk

We used single serve packets of coconut oil and ghee on our last backpacking trip to supplement the low fat trail meals. It really made a huge difference in our satiation. For long term storage sake, maybe make the recipe without the fats and know that you plan on adding them later?

I almost got the small harvest right before CoVid hit. A couple at my parents church were selling theirs for $1,000. But, the wife just couldn’t see how it could be worth it. I’m kicking myself for not just grabbing it, because we could have just held it for six months and doubled our money.


Sent from my iPhone using Tapatalk

Last edited by IkemanTX; 08-13-2022 at 07:17 AM.
IkemanTX is offline   Reply With Quote Back To The Top
Old 08-13-2022, 09:05 AM   #123
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by IkemanTX View Post
We used single serve packets of coconut oil and ghee on our last backpacking trip to supplement the low fat trail meals. It really made a huge difference in our satiation. For long term storage sake, maybe make the recipe without the fats and know that you plan on adding them later?

I almost got the small harvest right before CoVid hit. A couple at my parents church were selling theirs for $1,000. But, the wife just couldn’t see how it could be worth it. I’m kicking myself for not just grabbing it, because we could have just held it for six months and doubled our money.


Sent from my iPhone using Tapatalk

I did the same with the packets of ghee on previous elk hunting trips.

I rehydrated some pulled pork last week and it was good, but lacked a bit of the “unctuousness” that you feel from freshly cooked pork. I added some avocado oil to it to attempt to replicate it.


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-13-2022, 09:32 AM   #124
Pedernal
Pope & Young
 
Pedernal's Avatar
 
Join Date: Oct 2011
Location: Del Rio
Hunt In: Amistad
Default

Great videos and lots of useful info for those like me wanting to jump in.

Curious if you have done any vegetable “chips” like carrots or sweet potatoes??
Pedernal is online now   Reply With Quote Back To The Top
Old 08-13-2022, 09:44 AM   #125
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by Pedernal View Post
Great videos and lots of useful info for those like me wanting to jump in.

Curious if you have done any vegetable “chips” like carrots or sweet potatoes??
Yes. Sweet potato chips are GREAT! Dried green beans are really good, as is asparagus. I've also made several "greens" powders (kale, spinach, etc.) for smoothies. Most veggies do really well FD, either rehydrated or dried.
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Old 08-18-2022, 07:00 AM   #126
Michael
Administrator
 
Michael's Avatar
 
Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Sony A7S III
Hunt In: Webb, LaSalle, Lavaca
Default

Quote:
Originally Posted by Etxnoodler View Post
One successful batch of beef liver. Then nothing

Is your machine back in the game?


Sent from my iPhone using Tapatalk
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Michael is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 10:29 PM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2022, vBulletin Solutions Inc.
Copyright 1999-2012, TexasBowhunter.com