You use my commercial meat slicer.I had a pizza restaurant.hence the slicer.slice your they sometimes have flaws, but the guys down there are good to work with.I would recommend you do two things semi freeze some roasts if you were here I would let I am doing all winter I did my own eggs.amazing there are several of us up here who have I bought Black Forest ham ends from the outlet store($1.50 pd) this drys amazing and reconstitutes just like real ham the good stuff. maybe no power I think it is safer to.it all reconstitutes really nice.I buy the cheese ends from gossners pepper jack($1.50 pd.) grate it dry it, perfect.today I put strawberry Yogurt in a frosting bag squirted it into drops and am drying that the other 3 trays the meats I dry I always cook first, reason if your needing this who wants to try to cook.

Hey griz I have a harvest right freeze drier.I have only had it about 5 months.so I am stillĮxperimenting.I bought an extra chicken at Sam's deboned it shredded it sliced it and dried A mylar bag sealing press comes with the Harvest Right. I have preserved the finished product by vacuum packing freeze dried items in 1 or 2 quart mason jars and also in mylar bags with oxygen packets. They have improved and enlarged the models they have available now. I plan on combining some of the items and make up mixes for different dishes like beef stew, chicken vegetable soup, sweet and sour pork, taco soup, etc. I like the option of freeze drying my own food and being able to control what goes into the can. You can purchase a lot of cans for the price of one freeze dryer. If you have to buy the food and then freeze dry it, you may consider just purchasing freeze dried food in cans. After wards I reconstituted it, fried it up and was surprised how good it tasted. I tried freeze drying some raw pork chops. I have also bought meats from Zaycon in bulk and have freeze dried hamburger, ham, salmon, chicken, pork and cooked pinto beans. I have dried cream cheese and cheddar cheese as well. This harvest I hope to freeze dry green beans, corn, herbs, zucchini, broccoli, cabbage, cauliflower, raspberries, strawberries, cherries, blueberries and elderberries. From my own garden I have dried, asparagus, spinach, kale, peas, pumpkin, beets, carrots, squash, apples, apricots and onions. I have dried fresh manderine oranges, pineapple, mango, bananas and lemon slices. I also take advantage of freeze drying fruits that are in season, but are not grown in our climate. I don't have to worry about rotating it! I do need to store more water, however. Freeze drying has become a fun hobby for me and the freeze dry industry say that freeze dried food can last for 25 years and it retains 97% of all the vitamins. We have a very large garden and we produce more than we need. I also want to have extra storage on hand for my family. I think good quality food storage is important. I was concerned that my food storage was getting old and I was having a hard time rotating it since my children are now married and my husband and I do not eat very much. I have been using a 'Harvest Right' freeze dryer for the past 9 months. It would work much better and withmuch less energy expended at 12,000 ft and higher. Oh, I should mention I tried this at 6000 ft elevation. If I had run it much longer at a lower heat setting, it might have worked out better. I had done all this before talking to the MFG at the preparedness expo, so I didn't realize that the hot plate needed to be dynamicly operated according to the condition of the process material. There was also the issue of processing time. To make this setup sucessful, I came to the conclusion that I would need a much bigger vacuum port on the pressure cooker all the way to the vacuum pump - say around an inch or larger to accomodate for ice crystal formation.

The main issue that I had was the pressure cooker's outlet vacuum line was not big enough and spent too much time (length) inside the freezer so that it clogged up with ice condensation before the vacuum pump could pull the water vapor out of the freezer. I had a 2 burner electric hot plate that I put under the pressure cooker, and put both inside the freezer. I took an old pressure cooker, and removed the pressure guage (so as to not damage it) and plugged its port, and also removed the regulator stem, and attached a vacuum line instead. I started by having an empty freezer a friend gave to me. Yep! it takes just a little bit more than that though. Lower the pressure into the negitives and walla boiling water at 32 degrees. Boils at a lower temp at higher altitudes. Water boils at 212 under earths natural pressure at sea level. Ezra wrote:It seems to me you could build your own.

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