I'm not sure this qualifies as real freeze dried. The product must be frozen first. After that, the pressure is lowered to the point where the water inside the product sublimes (goes from solid ice to water vapor), skipping the liquid phase.
I'm not sure how the water is subliming by staying in the freezer for a week? Maybe im missing something.
Also, to maintain optimal consistency, the material should be flash frozen with something like liq. Nitrogen.
I'm thinking the end product would just be dehydrated jerky.
you could use a pan of dry ice on underneath the pan of previously frozen meat. that would get the liquid to release from the meat and go to gas and vaporize. I little more cost for the dried ice and slower process than using liquid nitrogen, but who has access to that?
I think the thought here is to deliberately cause freezer burn to the meat, which in fact does remove the liquid, but a much slower process.