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1. Not much this week since I’ve been fighting off a cold. I have brussel sprouts and broccoli in the FDer now.

   Most of my FDer contents are beef, chicken and pork processed in large pieces (meaning not cube size like the commercial packagers) and it would take dozens of large (1/2 gal jars) to store the meats. Thus I use mostly mylar bags for storage. The trick is to get the product into the bags and sealed very quickly. Be sure to inspect the bags for tiny holes before using.

   I get the bag(s) open, insert bay leaves and O2 absorber(s) first, insert the product, then quickly seal the ziplock. After all the product is packed, I get the heat sealer and put a 2nd seal over the zip seal. I know this may be over kill, but I have a lot of $$ tied up in the contents and I don’t want it wasted. Label each bag with contents and depending on your family, hydrating and cooking instructions.

   To store I put the mylar bags in clear plastic storage containers along with a small bag of silica gel crystals (to absorb and moisture in the container). The container is labeled and put away.

2. I am curious, which region Uncle Joe lives in. Not any personal info (Ops Sec) but is it more humid there? I have a co-worker who brings in his meals from his Harvest right, and from time to time there is mold, but it is usually due to incomplete drying.

3. Hello, in regards to checking your your food is completely dry, I started using an infrared thermometer. It’s easy to pull a tray out and spot check several areas on the try. If it’s cold, then there is still moisture and you need more a little more time in the freeze dryer. However, if the food is anywhere from 80 to 130 degrees then you know the food is completely freeze dried.

   I also vacuum seal my food in mason jars as soon as we pull it out. I haven’t had any problems with sogginess.

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