We built this cost analysis for a visitor who submitted their freeze dryer cycle data. If you have a Harvest Right freeze dryer with a USB port, we’ll do a full power analysis for you for free: Get your for free.
This freeze drying cycle is perfect to show the power costs of freeze drying a few leftovers leftovers.
$1.15 isn’t a bad cost to be able to keep your leftovers for ~20 years!
Also notice that there was no Defrost stage done on this cycle.
See the missing defrost stage? The defrost would have jumped the tray temperature at the end of the red graph.
Download the entire PDF of the power cost analysis: Roast, Chicken, and gravy – 3-tray freeze dryer
2 thoughts on “Roast, Chicken, and Gravy [3-tray]”
I am new to freeze drying, so my question is, I have a large freezer and want to start freeze drying. What is the best way to go about that, like pork chops, should i precook them for best results. I know it would be more convenient to prepare at mealtime. I just want to make sure I am doing it right.
Thanks,
Nawana
We’ve found that it varies with meats. Precooking definitely gives you the advantage of having the food ready to eat after it’s reconstituted. The disadvantage is that it can end up a bit dryer than if you were to freeze dry it raw, then cook it after it’s reconstituted.
For precooked meats, we prefer to freeze dry them shredded. They reconstitute amazingly. But, to answer your specific question re:pork chops, we’ve found the best flavor results come when we’ve freeze dried them raw.
The best part of freeze drying is the taste testing after you’ve tried something for yourself :). Let us know how your tests go, and which way you prefer to do your meats.
Nathan