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Author Topic: Make Your Own Water Filter and Oven Dried Jerky  (Read 3502 times)

Carolyn Simpson

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Make Your Own Water Filter and Oven Dried Jerky
« on: August 02, 2011, 05:34:03 PM »    Emergency water filter.   How It Works   Biosand mission
Here is a cheap way to make a good bio sand filter, capable of removing turbidity and also bacteria to some extent (90%).  A simple water filter that can be constructed anywhere anytime.  The basic principle is that a 3 inch layer of sand (less than 1mm diameter) and the straw pipe is made waterproof with silicon where it is attached at the bottom of a 2 liter bottle, and an elbow in the straw is bent up to the top of the sand, then another elbow bend down to drip out.  The top 3 inches of the bottle is cut off and 7-8 drip holes are punched 2 inches from cap in a circle around the neck and inverted as a funnel-diffuser.  A layer of gravel at the bottom to keep sand from coming out.  A layer of good bacteria is formed at the top, the sand should always stay wet to allow the good bacteria blanket to flourish (2-3 wks to start).  The sand must be used 20x to wash the particulates out before using.   Pour unclean water in slowly and clean water comes out of the pipe.  The top layer of dirt must be scooped out and new sand put in every once in a while.    This bio sand filter can be a good treatment for water in flooded areas.  Go to YouTube for more ideas on how to add a carbon filter (for better taste) or how to make larger ones etc...
The Drying Food Process will be a good way to preserve food you would normally have to leave behind or throw away before an exodus or power outage.  There's more ideas on solar drying on google.  Anyway when drying food, don't keep temperatures too low or too high. Temperatures too low may result in the growth of bacteria on the food. Temperatures too high will result in the food being cooked instead of dried. Food that is underdried will spoil, and food that is overdried will lose its flavor and nutritive value.  A meat marinade of ¼c Worcestershire sauce, ¼c  Jack Daniels whiskey, 3T liquid smoke, garlic & salt mixture 30 minutes to 4 hrs before will give it a nice flavor.  Dip fruit in lemon-water mixture to prevent browning of tips.
      Meat and Fish 145-150 degrees Fahrenheit in the Oven for 6-20 hours
      Fruit and Vegetables 130-140 degrees (with oven door propped open)
      Flowers and Herbs 100-110 degrees (door propped open more + fan)

You can begin drying your food at higher temperatures, but turn the temperature down after the first hour or so. The last hour or so of drying time should be turned down on a lower setting. You must turn the food and rotate the trays while the food is drying.

You will know your food is dried when when you touch it, and it is leathery with no pockets of moisture. If you are testing fruit, you can tear a piece in half. If you see moisture beads along the tear, it is not dry enough. Meat should be tough, but shouldn't snap apart. Vegetables should also be tough but can also be crisp.

When storing your dried product, keep in mind that no moisture should be allowed to enter the container...ever. Dried food absorbs moisture from the air, so the storage container must be airtight. Some acceptable storage containers are jars and plastic freezer bags. If storing fruit leather, wrap in plastic wrap and store in a another airtight container. Store your containers of dried food in a cool, dark, dry place. 60 degrees fahrenheit or below is best.

I've actually tried this method with venison with the cub scouts and it turned out great. 
« Last Edit: August 09, 2011, 06:20:05 PM by Morgana2012 »


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