Slow-Cooker Beef Teriyaki: Shredded & Freeze-Dried! Ep464

After a few trials and errors, I’ve finally perfected this Beef Teriyaki for the freeze dryer! My first attempt used steak chunks that were a bit too stubborn to rehydrate quickly, so we’ve switched things up to a "shredded" style that is ready in just 5 minutes. We’re also fixing the "disappearing vegetable" act by adding our peppers and onions later in the slow-cooker process. This keeps them vibrant and gives the meal that beautiful, fresh-cooked look even after it's been freeze-dried. I’m pairing this with my signature Chicken Fried Rice for a complete, easy-to-rehydrate meal that’s perfect for camping, the office, or emergency prep. The Recipe: Shredded Beef Teriyaki Ingredients: 1 lb Lean Beef (Top Sirloin works great) 1/2 cup Teriyaki Sauce (your favorite brand) 1/4 cup Soy Sauce 1/4 cup Beef Bouillon 1/8 cup Brown Sugar 4 cloves Garlic (minced) 1 tbsp Cornstarch 1/2 tbsp Sesame Oil 1 Large Onion (sliced) 1 Bell Pepper (sliced) Instructions: Slow Cook: Place the beef, teriyaki sauce, soy sauce, bouillon, brown sugar, garlic, cornstarch, and sesame oil in the slow cooker. Cook on Low for 4 hours. Add Vegetables: Add your sliced onions and peppers. Continue cooking on Low for another hour until the vegetables are just tender. Shred: Remove the beef and shred it with two forks. Return the shredded beef to the pot and stir to coat in that delicious sauce. Freeze-Dry: Spread the mixture onto your freeze-dryer trays (use a silicone liner!). Freeze until solid, then run a standard cycle (this batch took about 40 hours). Rehydrate: Combine 1 square of the beef teriyaki with 70g of freeze-dried rice. Add 3/4 cup of hot water, stir, and let sit for 4–5 minutes. Video Chapters 0:00 Learning from "Take One" (The rehydration secret) 1:18 Ingredients & Beef Selection 2:44 Mixing the "Dump and Go" base 5:09 Adding vegetables at the right time 6:57 Shredding the beef for better results 8:56 Weighing and tray prep 9:39 40 Hours later: Out of the freeze dryer 10:16 Packaging with Chicken Fried Rice 12:42 Moisture control & sealing tips 16:01 The 4-minute rehydration test 19:00 Final taste test and wrap-up Note: For long-term storage, I use 7 mil Mylar bags and 300cc oxygen absorbers. If you’re interested in more recipes like this, check out my cookbook "Fifty More Freeze-Dried Milk Pouch and Treat Recipes" available on Amazon! If you enjoyed this "recovery" recipe, please Like and Subscribe—it truly helps the channel keep going! #FreezeDried #MealPrep #BeefTeriyaki #FDHacks #HarvestRight This is my amazon store link. I earn a small commission on qualified purchases: https://amzn.to/3Rr2U2l Topmylar.com is my source for the single meal pouches. They have offered you 2 codes for their website. For orders over 50.00 use Promo Code BIBS and save 5.00, this code can be uses as many times as you like. For large orders they are offering a single use Coupon Code BIBS10, This code saves 10% on your total order, it is a single use code so use it wisely. Freeze Drying Supplies has generously given me an affiliate link. His dividers can be found here: https://www.freezedryingsupplies.com/... My recipe books can be found by visiting https://www.lulu.com/search?page=1&q=... If you are in the market for a Harvest Right Freeze Drier please consider using my affiliate link. It will help my channel grow https://affiliates.harvestright.com/6... Join this channel to get access to perks:    / @johninbibs