Mr. Mike

Here are some of the items I have dried and is by no means all I have done. I have lots of pic of everything I've done... and continue to do both processing and sealing. The pics here are of the finished product.... all dried ready for bags or #10 cans. turkey pastrami Pizza topping- Italian sausage BBQ Ribs, chicken Loaded baked potato Pickles-peppers... Mushrooms- cooked . Doing the pickles-peppers made them REALLY salty as a dried product... reconstituting should remove the saltyness. Cheese Omlet Grilled Veggies Ham Ice cremes Puddings, twinkies. I'll stop here as I don't want to make this post more humongus than I already have... I have TONS more to show-post if there is interest in other foods and a few tricks I've developed for processing along the way. Let me know if there is are any questions. My Best, Mr. Mike P. S. Thanks to Smithy for the "how to post a pic" notes

Drying any bread product bascically turns it into a crouton. High fat is relative .. I won't do anything that is hight fat for a long term storage situation....goes rancid over time and heat. High fat to me is marbeled steak, bacon,, sausages or pepperoni. High fat ice-creams...sauces.. no biggie.. Note.. that the fat WILL go rancied over time.. (what that "time" is.??? it's.relative to temps and duration of time and storage method vac seal vs. #10 cans w/ 02 absorber..) Alfredo, Velveta cheese, philly C. cheese...no biggie. I'll psot pics when I figure that out....with your help. Higher quality ice creme make for a better freeze and dried product.. I had "blow outs" where the "samitch" will loose the ice cream out the sides. A FULL cycle of freezing is a must. I shortened the freezing time and it "blew out" on quite a few samitches...SO bummed uot.. Icre cream samitches are the dastuff.com! For reconstitution of various items requires different strategies. Twinkies.... steam them back to life... about 6-7 min and the center comes back in a taffy like consistency...not creamy. Cheese... if using it like on a pizza-nachos......crush it down to have smaller pieces... to make it melt better, to spritz it down with water real well... let is abosorb.. spritz as needed again, but not to a soggy state .and then you can microwave it. or bake it on the pizza with out it burning. As a side note... I don't see my first post on the board.. is there a delay? and per the "notification" this is my last post opportunity til the 21st due to "approval" .what ever that means.. No flame intended. Hope this helps. Mr. Mike

I'm new to this forum, but I have been working with Matt from Harvest Right for about 4 months now. I just picked up my 3rd machine and if that doesn't say enough about what impact it's had on me.. Well, I can post pics of all the foods I have done...of which is a TON of different things. I've pushed the machine very hard in capacity, food type and the "learning curve" for what does and doesn't work...along with a few process improvements H.R. has taken for machine modifications and for myself. I have to figure out how to post pics here..I have no clue.. What I have done do far is... Meats: Anything grilled-smoked: pulled pork, brisket, ribs, sausage, smoked ham, turkey, lunch meats- turkey, pastrami, ham, grilled burgers, hamburger, steak, gyro meat, pizza toppings of various types, meatballs, Pasta: Spaghetti w/ meat-sauce, Eggs: Raw eggs, scrambled eggs, omlets, hard boiled eggs. Veggies: Baked potato-loaded, sliced, mashed pototaos, grilled-squash, zuch, asparagas, peppers- bell- green-red, hatch chilies, jalapenos, onions- grilled raw, fresh sliced-cooked mushrroms, pickles- sliced chiped, various frozen veggies- corn, beans, okra, veggie blends, sundried tomatoes, brussel sprouts, peas-snap-snow, broccoli, carrots, celery Dairy: Cheese-fine, course, string, sour creme, cottage cheese, various ice cremes types, IC samitches, puddings, Fruits: Strawberries, peaches, pineappples etc,, Snacks: Twinkies, Zingers, What doesn't work: Pepperoni, any bread-flour based product -cookie- cake type product, honey- doesn't go bad. Stick butter, ( you CAN use butter IN products..not just by itself.) Any sausage product including hot dogs.. too much fat collects on the exterior and will go bad over time...nasty to say the least. Now.. I have to figure out how ti post pics. Q's ... let'er rip. Mr. Mike