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Posted: 12/27/2023 6:21:58 PM EDT
[#1]
Quote HistoryOriginally Posted By TheOtherDave: Very likely that HR won’t sell them. Check first, then run-do not walk-to go get them. Also likely they're off the shelf components someone a little savvy could source elsewhere. |
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Posted: 12/27/2023 6:23:01 PM EDT
[#2]
Quote HistoryOriginally Posted By Kuraki: You're not using an insulator in your hatch? Quote HistoryOriginally Posted By Kuraki: Originally Posted By TexRdnec: In a vacuum I can still smell those serranos, hell of a stout batch https://www.ar15.com/media/mediaFiles/30587/IMG_5734-3046312.jpg You're not using an insulator in your hatch? they don't come with those little screens anymore |
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Posted: 12/27/2023 8:26:39 PM EDT
[#3]
Still fighting Mid-Batch Heater failure, I went though all the regular stuff to check. I got on some facebook groups to see if others have had this issue. Did the paperclip thermistor by-pass, also the rewiring of the trays. I checked the sensors, ran vaccum tests and heater tests. All seem to be OK.
HR wants $40 to talk to their service, but I just went ahead and ordered a new relay board. I didnt feel like paying them another $40 and tell me to do all the things I just did...then tell me to buy a new realy board. My current board seems to be working correcty, but is one of the most common failure points so having a backup isnt the worst idea anyway....and maybe it will fix it? |
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Posted: 12/28/2023 12:47:08 AM EDT
[#4]
Quote HistoryOriginally Posted By TexRdnec: they don't come with those little screens anymore I wonder why. I ran without it once out of curiosity. It made a significant difference to dry time. |
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Posted: 12/28/2023 12:59:13 AM EDT
[#5]
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Posted: 1/17/2024 9:29:16 PM EDT
[#6]
 Eggs, ham, cheese and some mixed vegetables |
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Posted: 1/20/2024 7:27:19 PM EDT
[#7]
doing some more trays of eggs and cheese, adding milk and cheesecake this time. cheesecake is supposed to be pretty good shit freeze dried
should be coming up on a 20 batch vacuum pump oil change pretty soon |
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Posted: 1/20/2024 7:31:33 PM EDT
[#8]
Yeah…. Cheesecake is pretty bomb-assed-especially if you have some fruit filling on it. The cheesecake dries a lot faster than the filling so you have to be careful to make sure the filling is dry if you store it or the and product will be chewy off of the machine (yum) but will end up transferring the water from the fruit topping to the cheesecake when sealed and packed for storage. This is a hard one to screw up if doing for short term gifting like Holidays-my family loved it.
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Posted: 1/20/2024 8:15:55 PM EDT
[Last Edit: ScottyPotty]
[#9]
I put in a new relay board ($101.00 and 2+ weeks) but it has been running good since the install and the wife has been running it non-stop. She did some eggs, meatballs, applesauce, deer meat and some snacks.
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Posted: 1/20/2024 8:24:49 PM EDT
[#10]
Quote HistoryOriginally Posted By TexRdnec: doing some more trays of eggs and cheese, adding milk and cheesecake this time. cheesecake is supposed to be pretty good shit freeze dried should be coming up on a 20 batch vacuum pump oil change pretty soon cheeze cake is good but be sure to slice it first 3/8", it turns hard as a rock. |
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Posted: 1/24/2024 6:26:17 PM EDT
[#11]
It doesn’t suck
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Posted: 1/24/2024 8:31:24 PM EDT
[Last Edit: ScottyPotty]
[#12]
We had a bunch of applesause that was expiring, so decided to stick it in the FD......it turned out pretty good.
 Attached File Attached FileShe's getting some chicken prepped now and will go in tomorrow morning before work. |
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Posted: 1/24/2024 8:56:55 PM EDT
[#13]
Quote HistoryOriginally Posted By BTccw: I had one before the EX stole it. They are a pita. Buy compressor oil by the 55 gallon drum if you didn’t get the oil less one. They are noisy, take 24 hrs to freeze dry stuff (an hour or more of prep time before) and prone to leak and give you trouble. Enjoy. Yours must have been a really early one. Mines four years old now, has never missed a day of work, and I'm still on my original vacuum pump and filter my oil three times before disposal (recycling). Noise? I can stand next to mine and have a cell phone conversation without issue. The old ones with the cheap base pump were pretty loud. |
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AB, CAN
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Posted: 2/7/2024 5:10:12 PM EDT
[#14]
I wonder how hard is it to use? I am thinking of getting a freeze dryer but somewhat skeptical from what I hear from others. Do people tend to have lots of problems with them?
I bought some of the stuff from freeze n dried, and was quite happy, but I was shocked about the price, but when seeing how much freeze dryers cost and how many problem people, I would rather be buying products rather than the actual machine. But hey if someone can navigate me and help me out (and maybe convince me to buy one), maybe I will still buy it haha |
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Posted: 2/7/2024 6:02:16 PM EDT
[#15]
Quote HistoryOriginally Posted By katemarch: I wonder how hard is it to use? I am thinking of getting a freeze dryer but somewhat skeptical from what I hear from others. Do people tend to have lots of problems with them? I bought some of the stuff from freeze n dried, and was quite happy, but I was shocked about the price, but when seeing how much freeze dryers cost and how many problem people, I would rather be buying products rather than the actual machine. But hey if someone can navigate me and help me out (and maybe convince me to buy one), maybe I will still buy it haha it's spartan simple but there's a bit of a learning curve to it, mostly with when things are really dry but you can churn stuff out pretty quickly with it. if the thing goes tits-up one day outside of warranty you still should easily be able to bag up $2700 worth of freeze dried shit (the cost of the medium, which most people buy) there's lots of freeze drying groups on facebook, if you're on there you might join one and scroll through things i've learned so far 1) pre-freeze everything beforehand 2) add extra dry time so you can take your sweet ass time getting to the machine and bagging it all up 3) do not take the machine's word on anything being dry, check yourself 4) if you think it's dry, dry it some more anyway if you've got the time, you can't over freeze dry something |
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Posted: 2/7/2024 9:08:12 PM EDT
[#16]
Quote HistoryOriginally Posted By TexRdnec: it's spartan simple but there's a bit of a learning curve to it, mostly with when things are really dry but you can churn stuff out pretty quickly with it. if the thing goes tits-up one day outside of warranty you still should easily be able to bag up $2700 worth of freeze dried shit (the cost of the medium, which most people buy) there's lots of freeze drying groups on facebook, if you're on there you might join one and scroll through things i've learned so far 1) pre-freeze everything beforehand 2) add extra dry time so you can take your sweet ass time getting to the machine and bagging it all up 3) do not take the machine's word on anything being dry, check yourself 4) if you think it's dry, dry it some more anyway if you've got the time, you can't over freeze dry something +1, they pay for themselves really fast. My buddy got his use out of it and did a crap ton of food, then I had it for a year and a half on a long term loan until my fire and I eeeeeasily tripled that $2700 worth of food myself. |
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Posted: 2/7/2024 9:54:33 PM EDT
[#17]
Quote HistoryOriginally Posted By TheOtherDave: +1, they pay for themselves really fast. My buddy got his use out of it and did a crap ton of food, then I had it for a year and a half on a long term loan until my fire and I eeeeeasily tripled that $2700 worth of food myself. Quote HistoryOriginally Posted By TheOtherDave: Originally Posted By TexRdnec: it's spartan simple but there's a bit of a learning curve to it, mostly with when things are really dry but you can churn stuff out pretty quickly with it. if the thing goes tits-up one day outside of warranty you still should easily be able to bag up $2700 worth of freeze dried shit (the cost of the medium, which most people buy) there's lots of freeze drying groups on facebook, if you're on there you might join one and scroll through things i've learned so far 1) pre-freeze everything beforehand 2) add extra dry time so you can take your sweet ass time getting to the machine and bagging it all up 3) do not take the machine's word on anything being dry, check yourself 4) if you think it's dry, dry it some more anyway if you've got the time, you can't over freeze dry something +1, they pay for themselves really fast. My buddy got his use out of it and did a crap ton of food, then I had it for a year and a half on a long term loan until my fire and I eeeeeasily tripled that $2700 worth of food myself. i'm never wondering what should go in next, i always have a line of shit waiting to go in you can't run out of ideas for these machines, the things you can't freeze dry you can almost count on fingers. good rule of thumb is that if it won't freeze solid it won't freeze dry |
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Posted: 2/8/2024 10:44:54 AM EDT
[Last Edit: ScottyPotty]
[#18]
Quote HistoryOriginally Posted By TexRdnec: i'm never wondering what should go in next, i always have a line of shit waiting to go in you can't run out of ideas for these machines, the things you can't freeze dry you can almost count on fingers. good rule of thumb is that if it won't freeze solid it won't freeze dry We did just open some burger patties we did back in 2021. It's been interesting on rehydrating them.... |
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Posted: 2/8/2024 1:32:52 PM EDT
[#19]
Quote HistoryOriginally Posted By ScottyPotty: We did just open some burger patties we did back in 2021. It's been interesting on rehydrating them.... Curious as to the condition of the patties when you rehydrate them? How is the texture and do they hold together well? |
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Posted: 2/8/2024 8:21:17 PM EDT
[#20]
Quote HistoryOriginally Posted By SandHillsHillbilly: Curious as to the condition of the patties when you rehydrate them? How is the texture and do they hold together well? If you just want burgers buy fresh meat, if you want to do some to take camping or hiking they work good enough. In a emergency situation you would be very thankfull for them. |
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Posted: 2/8/2024 8:35:40 PM EDT
[#21]
doing eggs, cheese, milk and sour cream right now
figuring on a run of mashed potatoes next |
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Posted: 2/11/2024 3:46:14 PM EDT
[#22]
Another batch bagged and put up
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Posted: 2/11/2024 3:51:52 PM EDT
[#23]
Quote HistoryOriginally Posted By TexRdnec: doing eggs, cheese, milk and sour cream right now figuring on a run of mashed potatoes next How do you do mashed taters? Large flat sheet or some form of cube? How do you rehydrate? House full of tater eaters. |
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Posted: 2/11/2024 4:12:42 PM EDT
[#24]
Quote HistoryOriginally Posted By SandHillsHillbilly: How do you do mashed taters? Large flat sheet or some form of cube? How do you rehydrate? House full of tater eaters. Quote HistoryOriginally Posted By SandHillsHillbilly: Originally Posted By TexRdnec: doing eggs, cheese, milk and sour cream right now figuring on a run of mashed potatoes next How do you do mashed taters? Large flat sheet or some form of cube? How do you rehydrate? House full of tater eaters. just gonna fill up the trays to the top and level off, should break apart nicely and i'll do half a tray per mylar bag haven't ever rehydrated any but some warm water ought to almost instantly bring them back to life |
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Posted: 2/11/2024 4:51:28 PM EDT
[#25]
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Posted: 2/11/2024 9:05:30 PM EDT
[Last Edit: TheOtherDave]
[#26]
Something I found about rehydrating and cooking meat of that it odd easy to overcook it because the meat changes color differently than raw meat. Other than being a little dry, the meat has been great.
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AZ, USA
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Posted: 2/12/2024 1:07:28 PM EDT
[#27]
There are a few mods that you can do to save you a huge headache down the road. 1) immediately replace the stock drain valve with one from the hardware store like this: Valve
2) get some silicone self fusing tape and wrap about a 2-3 inch section over each hose where the tube connects to the brass fitting (open the back of the machine and do the drain tube on both ends as well. This also includes both sides of the vacuum pump tube as well as the drain valve sections). 3) get the Y Pipe sections for the final external portion of the drain valve. (not the correct ones but something like this: Y Pipe ) This will save you a ton of headache down the road. You WILL have vacuum leaks at some point and this will prevent most of them and save many batches of food from being wasted. Get an extra set of trays and pre freeze everything. Saves you a ton of time in the machine. Anything that has fibrous flesh like pineapple or mango takes quite a while to complete but is worth it. Both of these go from fruit into straight up candy. Although I avoid pre cut/frozen stuff from costco as my machine doesnt seem to like it. Maybe too much external ice or melt/refreeze cycles that create a hard or sugary layer on the outside and causes them to gum up instead of dry out. All fruit must be ripe/ in season for best results. Trash in = Trash out. It does not magically make crappy fruit taste better. Strawberries are the most noticeable. Mediocre apples can be saved with a dash of cinnamon. Strawberry Shortcake ice cream bars are Tier 1 (Good Humor brand only) Enjoy 
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Posted: 2/12/2024 1:26:47 PM EDT
[#28]
Want one
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Posted: 2/24/2024 12:16:35 PM EDT
[#29]
I quit sugar
 but splurge on special occasions. I took some doughnuts and candy bars from work and ran them.....LoL Attached File Attached File Attached File |
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Posted: 2/24/2024 12:19:25 PM EDT
[#30]
Quote HistoryOriginally Posted By ScottyPotty: Cooked some burgers for a run. https://www.ar15.com/media/mediaFiles/102712/IMG_20240211_122914706_jpg-3125922.JPG You freeze dry burgers? |
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Posted: 2/24/2024 12:24:29 PM EDT
[#31]
Retard suburbanfag here.
Sell me on this I just dehydrate currently |
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Posted: 2/24/2024 12:37:04 PM EDT
[#32]
Quote HistoryOriginally Posted By WhiskersTheCat: Retard suburbanfag here. Sell me on this I just dehydrate currently Its a hobby that you will drop a couple of grand into. |
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Posted: 2/24/2024 12:38:37 PM EDT
[#33]
Quote HistoryOriginally Posted By Bogdan: You freeze dry burgers? All the cool kids do…. Raw or cooked. Burger in particular is one of the nicer meats to dry (all meats dry really well) because of the cost and how efficient it is in terms of filling the trays. You basically buy a tube of 90/10, smoosh it into the tray, press score lines in the burger, run the batch, then just break the rectangular Patties apart. They bag up nice and it’s easy for knowing portions/servings in your bag for when you mark it. Pork loin, steaks, chips, smoked ham, …. Done it all. |
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Posted: 2/24/2024 12:40:41 PM EDT
[#34]
Quote HistoryOriginally Posted By TheOtherDave: All the cool kids do…. Raw or cooked. Burger in particular is one of the nicer meats to dry (all meats dry really well) because of the cost and how efficient it is in terms of filling the trays. You basically buy a tube of 90/10, smoosh it into the tray, press score lines in the burger, run the batch, then just break the rectangular Patties apart. They bag up nice and it’s easy for knowing portions/servings in your bag for when you mark it. Pork loin, steaks, chips, smoked ham, …. Done it all. But fat goes rancid? |
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Posted: 2/24/2024 12:43:00 PM EDT
[#35]
Quote HistoryOriginally Posted By WhiskersTheCat: Retard suburbanfag here. Sell me on this I just dehydrate currently It’s just not the same animal-all of the vitamins survive the process (unlike dehydrating), and all the taste/texture returns after rehydrating. You don’t need boiling water either. It will last the rest of your life if you seal it properly and use an O2 absorber, that’s the main selling point. Downsides is that it is work to keep it cycling and get your money out of it , but you build a huge stash of food fast just by doubling up your meal prep every other day and maybe doing something easy like eggs or frozen vegetables in between. They won’t have any bible verses on the side tho, and PingPing still loves you! |
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Posted: 2/24/2024 12:43:44 PM EDT
[#36]
Quote HistoryOriginally Posted By Bogdan: Its a hobby that you will drop a couple of grand into. It’s only a hobby if you let the wife and kids start running candy in it. |
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Posted: 2/24/2024 12:58:32 PM EDT
[#37]
Quote HistoryOriginally Posted By TheOtherDave: It’s just not the same animal-all of the vitamins survive the process (unlike dehydrating), and all the taste/texture returns after rehydrating. You don’t need boiling water either. It will last the rest of your life if you seal it properly and use an O2 absorber, that’s the main selling point. Downsides is that it is work to keep it cycling and get your money out of it , but you build a huge stash of food fast just by doubling up your meal prep every other day and maybe doing something easy like eggs or frozen vegetables in between. They won’t have any bible verses on the side tho, and PingPing still loves you! Quote HistoryOriginally Posted By TheOtherDave: Originally Posted By WhiskersTheCat: Retard suburbanfag here. Sell me on this I just dehydrate currently It’s just not the same animal-all of the vitamins survive the process (unlike dehydrating), and all the taste/texture returns after rehydrating. You don’t need boiling water either. It will last the rest of your life if you seal it properly and use an O2 absorber, that’s the main selling point. Downsides is that it is work to keep it cycling and get your money out of it , but you build a huge stash of food fast just by doubling up your meal prep every other day and maybe doing something easy like eggs or frozen vegetables in between. They won’t have any bible verses on the side tho, and PingPing still loves you! That sounds pretty cool I didn't know it keeps the vitamins. I may need to diversify |
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USA
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Posted: 2/24/2024 5:21:48 PM EDT
[#38]
Serious question, do you guys who freeze dry food rotate through your stash regularly, or are you mostly socking food away for SHTF? Freeze drying interests me to make my own backpacking meals, and maybe for socking away, but I honestly can't imagine ripping open a bag of freeze dried turkey or pork chops for regular family dinners.
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Posted: 2/24/2024 7:06:37 PM EDT
[#39]
Quote HistoryOriginally Posted By WhiskersTheCat: That sounds pretty cool I didn't know it keeps the vitamins. I may need to diversify So, there’s a point in the pressure/temperature curve where water cant exist as a solid or a liquid and becomes a gas. These things take the food down to like 50 below and pull a vacuum on the chamber, then the shelves are heated so the food goes three that 2-3 degree window and the water gas gets sucked out. The food never gets “hot” by our standards so there are no chemical changes to the vitamin content. Then when you pack it, you put in an O2 absorber and with no water or air it can’t made changes to vitamin content or grown bacteria-it’s basically in suspended animation and is largely unaffected by storage temperatures-plenty of stories of people who had commercially packed FD food in #10 cans in garages attics in places like Georgia and it being fine decades later. If you’re serious about food storage, the cost of one of these machines is easily made back. I spent more on commercial FD from Mountain House than a machine costs before my friend lent me his and it got lost in my house fire. If I had the machine back when I got the Mountain House, I would have been able to put away foods I like rather than have to eat the way MH prepares food, which is diced/cubed for more efficient production, salted heavily for outdoor activity, and has ingredients that sometimes I don’t like…. Like mushrooms. On top of that, a freeze dryer allows you to prepare the food with seasonings you like or just raw to help avoid dietary fatigue-a charcoal grilled pork chop with redskin mashed potatoes and corn would be pretty damned good post-SHTF… |
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Posted: 2/24/2024 7:15:10 PM EDT
[#40]
Quote HistoryOriginally Posted By TheLineIsReady: Serious question, do you guys who freeze dry food rotate through your stash regularly, or are you mostly socking food away for SHTF? Freeze drying interests me to make my own backpacking meals, and maybe for socking away, but I honestly can't imagine ripping open a bag of freeze dried turkey or pork chops for regular family dinners. For me it’s not just for SHTF. I’m 10 years or so from retirement and making decent money, so it made sense to put food away cheap by today’s standards than to pay full boat in retirement…. Chicken on sale today is a LOT more affordable than going rate 20 years from now. That, and not to get morbid, but my wife is 19 years older than me-she’ll be feeding me long after she’s gone…[img]/images/smilies/smiley_smartass.gif[/ But to answer your question about just busting out a bag of freeze dried chops, I did that late last year. I invited a neighbor over to my off grid cabin to grill and opened up a Mylar bag I had done 2 or 3 years ago. He took the invitation to mean that he was bringing his own pork chops and grilling with me, so it gave us/him the chance to compare fresh to the raw that I rehydrated. Taste was pretty indistinguishable but I overcooked my chops a bit and dried them out because the color doesn’t change as much when grilling. Still damned good. I once took a can of military steaks to my parents place to grill for the family, the result was kind of the same-the family knew something about them was different but they couldn’t figure it out. They were a little overcooked but the BBQ sauce hid it. Nobody complained. One thing that is different about freeze dried food is that hard skinned fruits and vegetables tend to have the sugars sublimate to the outside of the skin. For some foods like grapes it’s awesome because it makes like a crunchy candy, but with corn you have to be careful how you rehydrate it and not throw the water away because some of the flavor goes with it. |
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Posted: 2/24/2024 7:35:55 PM EDT
[#41]
Quote HistoryOriginally Posted By TheOtherDave: So, there’s a point in the pressure/temperature curve where water cant exist as a solid or a liquid and becomes a gas. These things take the food down to like 50 below and pull a vacuum on the chamber, then the shelves are heated so the food goes three that 2-3 degree window and the water gas gets sucked out. The food never gets “hot” by our standards so there are no chemical changes to the vitamin content. Then when you pack it, you put in an O2 absorber and with no water or air it can’t made changes to vitamin content or grown bacteria-it’s basically in suspended animation and is largely unaffected by storage temperatures-plenty of stories of people who had commercially packed FD food in #10 cans in garages attics in places like Georgia and it being fine decades later. If you’re serious about food storage, the cost of one of these machines is easily made back. I spent more on commercial FD from Mountain House than a machine costs before my friend lent me his and it got lost in my house fire. If I had the machine back when I got the Mountain House, I would have been able to put away foods I like rather than have to eat the way MH prepares food, which is diced/cubed for more efficient production, salted heavily for outdoor activity, and has ingredients that sometimes I don’t like…. Like mushrooms. On top of that, a freeze dryer allows you to prepare the food with seasonings you like or just raw to help avoid dietary fatigue-a charcoal grilled pork chop with redskin mashed potatoes and corn would be pretty damned good post-SHTF… Quote HistoryOriginally Posted By TheOtherDave: Originally Posted By WhiskersTheCat: That sounds pretty cool I didn't know it keeps the vitamins. I may need to diversify So, there’s a point in the pressure/temperature curve where water cant exist as a solid or a liquid and becomes a gas. These things take the food down to like 50 below and pull a vacuum on the chamber, then the shelves are heated so the food goes three that 2-3 degree window and the water gas gets sucked out. The food never gets “hot” by our standards so there are no chemical changes to the vitamin content. Then when you pack it, you put in an O2 absorber and with no water or air it can’t made changes to vitamin content or grown bacteria-it’s basically in suspended animation and is largely unaffected by storage temperatures-plenty of stories of people who had commercially packed FD food in #10 cans in garages attics in places like Georgia and it being fine decades later. If you’re serious about food storage, the cost of one of these machines is easily made back. I spent more on commercial FD from Mountain House than a machine costs before my friend lent me his and it got lost in my house fire. If I had the machine back when I got the Mountain House, I would have been able to put away foods I like rather than have to eat the way MH prepares food, which is diced/cubed for more efficient production, salted heavily for outdoor activity, and has ingredients that sometimes I don’t like…. Like mushrooms. On top of that, a freeze dryer allows you to prepare the food with seasonings you like or just raw to help avoid dietary fatigue-a charcoal grilled pork chop with redskin mashed potatoes and corn would be pretty damned good post-SHTF… But plan to spend about two grand, right? |
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Posted: 2/24/2024 9:58:06 PM EDT
[#42]
Quote HistoryOriginally Posted By TheLineIsReady: Serious question, do you guys who freeze dry food rotate through your stash regularly, or are you mostly socking food away for SHTF? Freeze drying interests me to make my own backpacking meals, and maybe for socking away, but I honestly can't imagine ripping open a bag of freeze dried turkey or pork chops for regular family dinners. i'm packing things away to have what i want, how i want it, packaged in amounts i want and eventually at a much lower cost that buying it cakes, ice cream and candy are a big bonus, same as never having to throw away leftovers again |
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Posted: 2/24/2024 9:59:35 PM EDT
[#43]
Quote HistoryOriginally Posted By WhiskersTheCat: But plan to spend about two grand, right? Quote HistoryOriginally Posted By WhiskersTheCat: Originally Posted By TheOtherDave: Originally Posted By WhiskersTheCat: That sounds pretty cool I didn't know it keeps the vitamins. I may need to diversify So, there’s a point in the pressure/temperature curve where water cant exist as a solid or a liquid and becomes a gas. These things take the food down to like 50 below and pull a vacuum on the chamber, then the shelves are heated so the food goes three that 2-3 degree window and the water gas gets sucked out. The food never gets “hot” by our standards so there are no chemical changes to the vitamin content. Then when you pack it, you put in an O2 absorber and with no water or air it can’t made changes to vitamin content or grown bacteria-it’s basically in suspended animation and is largely unaffected by storage temperatures-plenty of stories of people who had commercially packed FD food in #10 cans in garages attics in places like Georgia and it being fine decades later. If you’re serious about food storage, the cost of one of these machines is easily made back. I spent more on commercial FD from Mountain House than a machine costs before my friend lent me his and it got lost in my house fire. If I had the machine back when I got the Mountain House, I would have been able to put away foods I like rather than have to eat the way MH prepares food, which is diced/cubed for more efficient production, salted heavily for outdoor activity, and has ingredients that sometimes I don’t like…. Like mushrooms. On top of that, a freeze dryer allows you to prepare the food with seasonings you like or just raw to help avoid dietary fatigue-a charcoal grilled pork chop with redskin mashed potatoes and corn would be pretty damned good post-SHTF… But plan to spend about two grand, right? the medium that i bought can be had regularly for $2700 but if you wait for specials or coupons from the places that sell them and you can pick them up as low as $2000 |
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Posted: 2/24/2024 10:10:50 PM EDT
[Last Edit: TxRabbitBane]
[#44]
I have a feeling that my retirement hobby will be freeze drying all the things. I’ll die and leave vast horde of freeze-dried stuff.
Becoming the crazy old dude everyone is scared of might be my future. |
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Posted: 2/24/2024 10:30:20 PM EDT
[#45]
Originally Posted By TexRdnec: the medium that i bought can be had regularly for $2700 but if you wait for specials or coupons from the places that sell them and you can pick them up as low as $2000 Based redneck. Thank you brother Originally Posted By TxRabbitBane: I have a feeling that my retirement hobby will be freeze drying all the things. I’ll die and leave vast horde of freeze-dried stuff. Becoming the crazy old dude everyone is scared of might be my future. The entire point of men is to make the world better |
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Posted: 2/24/2024 11:43:28 PM EDT
[#46]
I ran some ice cream sandwiches last week.
Was not impressed. I used store brand that was on sale. They came out hard and crumbly. Would name brand sandwiches work better? |
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Posted: 2/25/2024 2:52:12 AM EDT
[#47]
Quote HistoryOriginally Posted By TxRabbitBane: I have a feeling that my retirement hobby will be freeze drying all the things. I'll die and leave vast horde of freeze-dried stuff. Becoming the crazy old dude everyone is scared of might be my future. |
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Posted: 2/26/2024 8:01:04 PM EDT
[#48]
I am tickled that someone is finally not having massive pain with their machine.
Congrats on getting one that works out of the box. 
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Posted: 2/27/2024 10:34:26 PM EDT
[#49]
Quote HistoryOriginally Posted By WhiskersTheCat: But plan to spend about two grand, right? 3 or so. |
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Posted: 2/27/2024 10:38:30 PM EDT
[#50]
Quote HistoryOriginally Posted By WhiskersTheCat: Based redneck. Thank you brother The entire point of men is to make the world better If you can, spend the extra money and get the oilless pump. Yes, it’s a lot of money but filtering and changing the oil is messy and a pain in the ass on top of the work of keeping the machine running. It has to run to pay for itself, so anything you can do to make life easier pays dividends. The one I had was borrowed and lost in a fire. It may be salvageable, don’t know yet-it’s pretty ugly. Much to my wife’s chagrin, I’ll be running a freeze drier again, even if I have to go out and spend the money on a new one. My buddy got his use out of it, I ran it for close to two years, and I still see enough value to have one again. |
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