Feb 13 – Freeze Drying Proteins: Beef, Chicken, Pork and Fish

This class explores the process of freeze-drying various meats and proteins to enhance shelf life while preserving flavor and nutritional value. Participants will learn proper preparation, freeze-drying techniques, and storage methods. The session will conclude with a taste test of different freeze-dried samples to compare texture, flavor retention, and rehydration quality.

Taught by Daren Jensen from Wasatch Freeze Dry who is not only an expert Freeze Dryer, but also a Chef who understands food!

Take this opportunity to gain knowledge and insight into the world of Freeze Drying.  Ask your questions and make your freeze drying adventure more efficient and more successful!

Each $20 Ticket admits 2 people from the same family.