What’s The Best Way To Freeze Dry Meat Or Fish?

“Hey there! I’m thinking of trying to freeze-dry some meat and fish I’ve caught (finally had a really good fishing trip!) but I’ve never done it before. I’ve read a bit about freeze-drying, but it sounds tricky and I don’t want to mess it up, especially after all that effort. What’s the best way to freeze-dry meat and fish, and what do I need to look out for? Any tips or tricks you can share?

Much appreciated,”
Josh, Whistler, Canada.

Hi Josh! Sounds like you’ve had a fantastic fishing trip, and congrats on that! Freeze-drying meat and fish is one of the best ways to preserve your catch without losing its nutritional value—but yeah, it can seem a little tricky, especially the first time you try it. No worries though, I’ll walk you through the process and share a few tips along the way that’ll help make it easier and worth the effort.

How Does Freeze Drying Work?

Before diving into the details, it’s helpful to quickly understand how freeze-drying works. Essentially, freeze-drying removes moisture from your food but does it in a very particular way—by freezing the product first, then slowly pulling the water out while the food stays frozen (the technical term is “sublimation,” but no need to remember that unless you’re playing trivia!). What you end up with is a preserved bit of meat or fish that’s lightweight, shelf-stable, and—this is the best part—can be rehydrated back to almost the exact same taste and texture it had before.

Why Freeze Dry Instead of Just Freezing?

So why go through the trouble of freeze-drying instead of just tossing your catch into the freezer? Well, for one, freeze-dried food can last for up to 25 years if stored properly—so you don’t need to worry about freezer burn or having to use everything up within a few months. Plus, freeze-dried meat and fish take up a lot less space since the water (which is heavier) is removed. It’s perfect if you have limited storage space or if you’re gearing up for camping adventures, hiking trips, or just like the convenience of grab-and-go meals.

Step-by-Step Guide to Freeze Drying Meat & Fish

1. Prep Your Meat or Fish

Start by cleaning your meat or fish thoroughly. For fish, remove the bones and skin if you don’t want them in the final product. For meat, trim off excess fat, as the fat can go rancid over time, even in a freeze-dried state (yep, learned that one the hard way!). Fat doesn’t freeze-dry as well as lean meat.

Cut the meat or fish into uniform pieces—around 1/4 to 1/2-inch thick. This size is ideal for even freeze-drying and faster rehydration later. Think about how you’d like to use the meat or fish when it’s rehydrated. For example, bite-sized chunks might be more versatile for soups or stews!

2. Pre-Freeze Your Meat/Fish

Pre-freezing the meat or fish before putting it in a freeze-dryer is critical. Place your pieces in a single layer on a baking sheet and pop them in the freezer. You want them completely frozen solid before the actual freeze-drying process starts. This helps the freeze dryer work more efficiently and ensures that the freeze-drying process happens more evenly and quicker.

3. Load into the Freeze Dryer

Once pre-frozen, it’s time to load them into the freeze dryer. If you have access to a freeze dryer, make sure to follow its specific loading instructions. Spread out each piece in a single layer, leaving some space between them to help with airflow. Keep everything as flat as possible to ensure even drying. Depending on your freeze dryer model, the process can take anywhere from 24 to 48 hours.

4. Monitor Moisture Progress

The freeze-drying process is slow but thorough. The key thing Josh—make sure the meat or fish is completely dry before taking it out! A trick I often use is to take out a small piece (once I think it’s done) and try rehydrating it. If it comes back to the same texture and tenderness as before, you’re good! If it feels a little chewy/papery, it likely still has some moisture, and you’ll need to add a few more hours.

5. Store Properly

After your meat or fish is thoroughly freeze-dried, it’s time to store it. Use airtight containers, vacuum-sealed bags, or even mason jars (so satisfying, right?). You’ll want to store them in a cool, dark, and dry place. An oxygen absorber in with your storage container can help keep your preserved meat and fish from spoiling over time. Properly stored, you’re looking at shelf lives of many years, even decades for some meats!

Rehydrating Freeze-Dried Meat and Fish

When you’re ready to use your freeze-dried meat or fish, rehydrating it is simple. Just soak the pieces in a bit of warm water (or broth if you’re feeling fancy) for about 15-20 minutes. Psst…you can also toss them directly into soups or stews since they’ll rehydrate as they cook. I once made a stew with freeze-dried chunks, and my family didn’t even realize they weren’t fresh!

Common Mistakes and How to Avoid Them

1. Rushing the Process

This one is so important! Josh, I know it’s tempting to rush things—especially when you’re excited to store that fish from your trip—but don’t! Incomplete freezing or freeze-drying can lead to food that spoils later. Freeze-drying is slow for a reason, so give it the time it needs. If it doesn’t smell perfect or looks off in color once it’s “done,” trust your instincts and check for any moisture left in the food.

2. Not Using Oxygen Absorbers

A super common mistake (and yes, I’ve been guilty of it) is underestimating how oxygen can ruin your freeze-dried food over time. Be sure to throw a little oxygen absorber into whatever container you’re storing your freeze-dried meat and fish in. Air, light, and heat are the enemies of long-term storage here!

3. Forgetting to Account for Fat

As mentioned earlier, fat doesn’t freeze-dry well and can shorten the shelf life of your food by going rancid. Be sure to trim down extra fat, especially with cuts of red meat. If you have a really fatty fish, like mackerel or salmon, store them in such a way that you plan to use them sooner rather than later. These types might still grow bacteria more quickly than their leaner cousins.

Can You Freeze Dry Any Kind of Meat or Fish?

For sure, you can freeze-dry almost any type of meat or fish, but keep in mind the difference between lean cuts and fattier ones. Here’s a little breakdown of which kinds work best:

• Lean Meats: These work the best for freeze-drying. Chicken breast, turkey, lean beef, venison, and pork loin all preserve beautifully. They rehydrate wonderfully and stay flavorful.
• Fish: Most white fish, like cod, haddock, or sole, freeze-dry well, maintaining great flavor and texture.
• Fatty Meats & Fish: Fatty cuts like bacon or fatty fish like salmon can still work but you’ll need to eat them sooner. Freeze-drying can’t completely remove the fat’s vulnerability to spoilage.

Pros and Cons of Freeze Drying Meat and Fish

Is It Worth It for the Average Person?

Josh, is it worth freeze-drying your catch? Absolutely! For someone who loves fishing as much as you do, this is a fantastic way to stock up your pantry or gear up for future adventures. The process might sound a little tedious at first, but once you get the hang of it, you’ll likely find it’s one of the best investments of your time when it comes to preserving your food. Plus, there’s no better feeling than rehydrating that fresh fish from last summer in the middle of winter and tasting a bit of sunshine again.

Final Thoughts…

Josh, thanks so much for sending in your question! Freeze-drying meat or fish requires some patience and planning, but the long-term rewards are totally worth it. Remember to prep carefully, watch out for moisture, and use proper storage methods to ensure your delicious catch lasts as long as you need. The learning curve isn’t super steep, especially with a little practice, so I’m sure you’ll be a pro in no time!