By the way, if you're serious about dry food storage, I have a "REAL" sealer and would be happy to assist you in building up your LTS.

Thanks for this discussion guys. It's very educational.

Q -- I'm not making very good use of my dehydrator. Can you share some of your jerky and pemmican recipes?

Thanks for this discussion guys. It's very educational.

Q -- I'm not making very good use of my dehydrator. Can you share some of your jerky and pemmican recipes?

Which dehydrator you got? I saw the Excalibur but it looks super $$$$$.

I was wondering about using the oven but I think it takes hours and hours to dehydrate? (Although my electric bill is covered by the rent).

There is no water filtration system that can safely be operated and remove all pathogens without thermally or chemically purifying the water, especially over long periods of time. All water filtration systems are based on carbon filters, which absorb chemicals and minerals out of the water, but not pathogens. If you are in a pinch and have no other choice, then finding a reliable water source and using only a water filter is justified, but if you have the ability to do so, you should purify the water via thermal or chemical process.

True, but you can also combine mechanical filtration (including carbon) with SODIS (UV radiation under sunlight in clear plastic bottles). SODIS takes ages though. A whole day maybe. But it is a last resort option to keep in mind.

Which dehydrator you got? I saw the Excalibur but it looks super $$$$$.

I was wondering about using the oven but I think it takes hours and hours to dehydrate? (Although my electric bill is covered by the rent).

I got the squarish Nesco Dehydrator. Less expensive than the Excalibur one.

It still takes a long while for it to dehydrate stuff but it works.  I've only been dehydrating sliced fruits with it so far.

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That would be awesome if you could point me in the right direction, because you are right: the food saver sucks knudnuts

I'm sure you're already familiar with Mylar and O2 absorbers.
Here are few pics, the single package is about 6 lbs of macaroni.
   Notice how the macaroni package has been  vaccumed sealed ?
Actually, it was sealed first and then the Oxy absorber Vacuumed it.
Should work good with your dried meats.
    I would also throw a silica pack in there with the Oxy absorber to help reduce any moisture.

 The red labels are 5.5 lbs packs of Hard Red Wheat, the rest is mixed.
Those 2 shelves have over 250 lbs of  milk, wheat, oats, potaoes, carrots, onions, and beans.

Airtight, waterproof, light proof, vermin resistant ( be sure to wipe the outside down ! ) and easy to store ! 

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I'm sure you're already familiar with Mylar and O2 absorbers.
Here are few pics, the single package is about 6 lbs of macaroni.
   Notice how the macaroni package has been  vaccumed sealed ?
Actually, it was sealed first and then the Oxy absorber Vacuumed it.
Should work good with your dried meats.
    I would also throw a silica pack in there with the Oxy absorber to help reduce any moisture.

 The red labels are 5.5 lbs packs of Hard Red Wheat, the rest is mixed.
Those 2 shelves have over 250 lbs of  milk, wheat, oats, potaoes, carrots, onions, and beans.

Airtight, waterproof, light proof, vermin resistant ( be sure to wipe the outside down ! ) and easy to store ! 

Hey bro, where you buy the O2 stuff? The "pink eye" absorbers I buy off Amazon, I find sometimes (occasionally but it happens) are f*cked and already used up. I complained before but it is still a hassle.

I found another pemmican video but this guy cooks the meat first (??)

Thanks for the recommendation 

I also buy the 50 pound bags of popcorn kernels from Sams club and make corn meal in my vitamix; good stuff

We get ours from COSTCO, throw it in the Country Living Mill for corn meal

Hey bro, where you buy the O2 stuff? The "pink eye" absorbers I buy off Amazon, I find sometimes (occasionally but it happens) are f*cked and already used up. I complained before but it is still a hassle.

I buy them by the 100 pack at the LDS Stake center in Kalihi.
Not sure if they still stock due to the bulk storage shutdown I mentioned last month.

   After opening and sealing BULK, I throw the rest of them in a Mason Jar to seal them up tight till next storage binge.

I buy them by the 100 pack at the LDS Stake center in Kalihi.
Not sure if they still stock due to the bulk storage shutdown I mentioned last month.

   After opening and sealing BULK, I throw the rest of them in a Mason Jar to seal them up tight till next storage binge.

Good but I actually seal up the extra O2s in a smaller mylar. The mason should be OK but it might still leak a little.

Did you know Mason jars are called that because like the Freemasons they are sealed shut? No joke.

Good but I actually seal up the extra O2s in a smaller mylar. The mason should be OK but it might still leak a little.

Did you know Mason jars are called that because like the Freemasons they are sealed shut? No joke.

Right.....

The Mason jar was invented and patented in 1858 by Philadelphia tinsmith John Landis Mason

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DUDE talk about an ancient Vita-Mix.
How many calories did he burn off powdering the meat ! 

Good thing pemmican provides 400 calories per ounce