Saturday, January 12, 2013

Compost Tumbler



Here is a video showing a pretty good compost tumbler.   Using thought, I came up with the additional design criteria.   Obviously cost and time are necessary to keep under control so that  this black gold generator "makes sense".

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This one looked pretty good.   Looks like he had a lot of time on his hands….




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Compost tumbler design requirements

11      Ventilation, oxygen a very important part of this process.   The holes should be on the ends of the drum, not on the barrel itself.   On the barrel will cause 2 problems, the water you add to enhance the composting will leak out, and the compost may leak out too.  
22      Ventilation holes should big bigger rather than smaller and located to the center of the end (closer to the rotation pipe, but not so close that the structural ability of the end plate is degraded).     Picture 200lbs of stuff in the barrel, max, usually probably 100 lbs load.  
33     Ventilation holes should be fly protected.   There will be raw food in these tumblers, flies will be annoying at best, and disease spreading at worst.
44      Consider a barrel mounted “drain plug” of some type in case there is too much water inside and you want to drain it.  A 3/8" lag bolt may work well enough, 1 or 2 of them should be enough.
55      Having a few “mixing plates” inside the tumbler may help mix things, although the rotation should probably be good enough.   Don’t get carried away with too much time or money for mixing plates.
66      The handle is a great thing, especially with a plastic pipe over the steel pipe…will be warm to the touch in cold weather.    Consider that women and children will be rotating the tumbler, make is user friendly so they want to use it. 
77     It is better to have the center pipe attached to the barrel, and rotate on the wood.    Otherwise, eventually the barrel wall will be degraded and be a tough to fix problem.   When the rotation part hits an easily replaceable 2x4, no problem.  
88      Access door should be pretty big, bigger than what the videos show.   At some point you will want to remove 100 lbs of compost, dumping it into a wheelbarrow most likely.    You don’t want this to take forever, you want to be able to stick arms and push shovels inside.
99      Should be high enough that you can get a wheel barrow underneath it, but not so high that 5’ tall person cant load the hatch easily.   Loading may be every day or every other day, so that part should be easy too.   A simple to use latch that will stand up to weather is essential
110   The hatch doesn’t have to fit super tight to the barrel…the barrel can always be stopped in the hatch up position.
111   Barrel should be black, in a 4 season operation, you want composting to work as well as possible right through winter.   Black will help absorb heat and promote the process.
112  Consider some day maybe wanting to have a very slow rotating motor turn things, a handle on one side is all that is needed, leave the other side as a pipe extension so that a gear set could be welded to the pipe.
113 Possibly down the road, worms may be added to accelerate the process, although tumbling action would have to kept to a minimum.   Red worms seem to be the accepted norm.
Some good links, maybe free compost materials

http://forums.gardenweb.com/forums/load/wisconsin/msg0811511916533.html 

http://www.wauwatosanow.com/userstoriessubmitted/119665169.html

http://www.compost-for-sale.com/html/wisconsin_composting.html

http://www.discoverhometown.com/westBend/FeatureArticle2.asp



Brown – Carbon Rich Materials
  • Livestock manure (horse, cow, sheep, chicken)
  • Lawn clippings and dried leaves, pine needles
  • Sawdust
  • Shredded newspaper
  • Straw
  • Wood chips and small twigs 
Green – Nitrogen Rich Material
  • Crop residue
  • Culled vegetables
  • Used kitchen scraps – peels, cores, leftover cooked vegetables (as long as there is no salt or butter on them), produce past it’s prime.
  • Grass clippings (free of pesticide)
  • Cuttings from plants, dead headed flowers, pulled weeds
  • Coffee grounds and filters, tea leaves, tea bags
  • Eggshells
The best compost combines 2 to 3 parts “brown,” or carbon-rich materials, with 1 part “green,” or nitrogen-rich materials. Although this varies with the desired compost that is wanted.  Cover the first layer with 6 inches of “brown” material and then 3 inches of “green” material.  Alternate between the “brown” and “green” layers.  Aerate the compost pile every week or two by using a pitchfork to turn it, or by shaking the compost bin.  If all goes well, the compost should be finished in one to four months.  Experts have said to let the compost pile sit for two weeks before using.  Most gardeners keep two piles, one started about 4-6 months after the first.  This way, they can use the compost from the first pile as the other is decomposing.
Things To Keep In Mind
  • Make sure that the composter is positioned in a partially shaded area and next to a water source. 
  • It is a good idea to shred any materials used to speed up the compostion cycle.
  • Never add materials treated with poisons or pesticides that will contaminate the compost. 
  • A good indicator that the compost is working is if it is hot in the middle. 
  • Remember that moisture is the key to composting success.  If contents are too dry, add some water and some moisture rich “green materials” to add more moisture. 
  • If an unpleasant odor is coming from the bin, place a layer of “brown” carbon materials on top. 
  • If possible, toss a few handfuls of leaves or shredded newspaper into the bin whenever you add very wet items to maintain the correct moisture levels. 
  • The compost should be moist, but not wet.  It should feel like a moist sponge.  If the materials are saturated by water, then oxygen cannot do it’s work.  The end result is a dark, rich, nutrient enriched soil.
Composting is not a hard science to understand.  What a wonderful gift to give back to nature.  It is amazing that using old kitchen scraps and natural organic materials such as newspapers and sawdust can be returned to earth to create a nutrient rich soil conditioner to give plants what they need to to grow more bountiful fruits and vegetables.

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With composting, it is understood that everything that comes from the earth should be returned to the earth.  Composting is a gradual complex process, using both chemical and biological processes to break down organic matter naturally to change into compost.  Oxygen, moisture, particle size, and temperature are the only elements needed to create composted material.
There are many benefits to using compost as a soil conditioner.  The end result of composting is a nutrient rich soil that will hold water, allows for air flow, controls erosion, and creates a home for the bacteria that protects plants against disease, captures airborne nitrogen, lures soil-enriching earthworms.  In addition to the benefits to the soil, composting cuts down on greenhouse gases as well as naturally discards certain organic materials that would otherwise be thrown into a trash can.
Generally speaking the decomposition process involves both:
  • Aerobic – oxygen decomposes and stabilizes the composting materials.
  • Anaerobic – lack of oxygen – composition breaks down by the actions of living organisms.
“In both of these processes, bacteria, fungi, molds, protozoa, actinomycetes, and other saprophytic organisms feed upon decaying organic materials initially, while in the later stages of decomposition mites, millipedes, centipedes, spring tails, beetles and earthworms further breakdown and enrich the composting materials. The organisms will vary in the pile due to temperature conditions, but the goal in composting is to create the most favorable environment possible for the desired organisms.” (Source – Aggie Horticulture Department)

Saturday, January 5, 2013

January pictures

Coyote or Fox






Dehydrators

Stolen from 

http://floridahillbilly.com/dehydrators-a-self-reliance-tool/

 

Dehydrators – A Self Reliance Tool

I was looking for a subject tonight, and realized I’d never written about my dehydrators, though I’ve written many articles that included them as an important background player. The list of my articles that use a dehydrator includes:
So how have I missed talking about the appliance itself? DOH!
Let me start with the desire to make my own jerky. Lovely, tasty, salty peppered animal meat that has been dried. I simply cannot get enough of it. But at $16+ per pound to buy it, I usually pass. Plus trying to find jerky without MSG of HFCS is almost impossible! And since I didn’t have a smoker, I would rely on the favors owed to me by my friends, hoping they’d make some jerky and I’d get a but thrown my way. Like almost all food, home made is superior in quality AND flavor.
So I bought  cheepo unit from WalMart, the kind with the round stackable trays and a heat unit in the bottom. It worked. Not well, but enough. It was slow, though and inconsistent with the finishing times.  The round trays also seemed to waste a lot of space when I would lay out my slices of meat.jerky gun
Enter the jerky gun. Similar in appearance to a caulking gun, this would get loaded up with ground meat mixed with the appropriate spices, then exude the jerky meat and spice mix out in round or flat strips, yielding a product like you would find in the store.  This allowed me to make better use of the space…but then I ended up with curved pieces of jerky. It also dried unevenly, since there was no fan.
So I gave this dehydrator away, and bought the upgraded version with a fan. Now at this point I had a decent product, as far as taste went. But I was really bugged by the jerky being round :( Arrrg! It just doesn’t store right! (Yes, even I get OCD sometimes…)
So I did more research into a REAL dehydrator, and the same name kept popping up- Excalibur. More searching simply yielding the same results. With nine  trays totaling 15 square feet(!),  a horizontal fan, and an adjustable thermostat, it was perfect for jumbo batches of jerky. The problem being, they cost well over $200, a lot of money just so that I can make my own jerky that would stack nicely.
<Insert appropriate swear words here>
As I kept reading about how fine a product they are, I found that they also can be used to make yogurt. Nice. And since they offered add-on  non-stick sheets for making fruit leather, I could add that to the justification for the cost. And after checking and re-checking, I found that most reviews all said the same thing -
“I bought the cheap ones, then finally bit the bullet and spent the money to get an Excalibur, and wish I’d have bought it first”
Fine. So I did some shopping, found a deal, and pulled the trigger. And you know what? I wish I’d have bought it first. DOH!
I’ve dried dozens of things in it, fruits, veggies, soups, meats, herbs. I bet I’ve made over 50 pounds of jerky in it, and if I pay $3/lb for burger, with a 1/4 weight yield,  I’ve saved about $200 on jerky alone so far. Even more when you consider some of the meat I used was bartered for, was from rabbits I raised, or was wild game. It has paid for itself in jerky alone. Plus I get to make what I like….extra black pepper on EVERY batch!
Using powdered milk from my long term storage, I’ve made yogurt that was fantastic. Yes, dried milk yogurt. Read this to see how its done.
I’ve made over ten pounds of various fruit leathers, and even made a custom batch of apricot leather for Cheryl. I’ve put up hundreds of pounds of mangoes, and turned sliced zucchini into tasty Paleo chips. Dried fish was my latest experiment, and while it didn’t turn out fantastically, it proved the concept to work well enough to do again.
Most of my dried products get stored in vacuum sealed bags or jars, and are placed in a cool, dark place. This allows me to buy items in bulk or on sale, then dehydrate them and store them for the long haul. It also gives me something to do with the  massive amounts of produce I get from the garden at various times of the year. I even dehydrate leftovers, such as soups, and rice. (Dehydrated cooked rice acts like instant rice- just add water!)
3900bI use it often enough, that it stays plugged in, located on a shelf in our storage room, so that I can drop stuff into it quickly, and let it go to work. I use it more often than I use the oven.
The model I went with is the Excalibur 3900B.

Product Features

  • 9 trays and 15 square feet of drying space.
  • No moving food or trays during dehydration.
  • Adjustable Thermostat 95 to 155 degrees Fahrenheit. Safe to dry meat for jerky.
  • Accurate temperature controls to dry fruits, vegetables, meats, flowers, herbs, pet treats, arts & crafts.
  • Dehydrate faster with square trays that hold more food. (No more curved jerky!)
  • Remove trays as needed to increase the height needed to dehydrate bulky items or raise dough. Or remove them all to make yogurt in quart jars.
  • 7-inch fan, 440 watts. Unit Dimensions: 12-1/2 H x 17 W x 19 D (inches)
  • Since 1973, Excalibur has manufactured dehydrators in Sacramento, California.
I added a Pack of 9 Premium 14″ x 14″ Non-Stick Dehydrator Sheets, so that I could make fruit leathers and other sticky items without a lot of mess. These are dishwasher safe, too.
I love my Excalibur so much, I told the wife on several occasions that she could wrap it back up and give it to me for Christmas every year, and I’d be tickled to death. It really is a great item for anyone wanting to be a little more self-reliant, allowing you to preserve things for long term storage.
On that note, if you are interested in seeing what else you can do to save money and/or store things, go over to Dehydrate 2 Store. The site is run by Tammy, who is very well versed in using her dehydrator for long term storage. She offers a huge amount of tips, tricks, recipes, and how-to videos, all free. She was the ultimate reason I went with the Excalibur. She’s also the one that let me know about the  3Mil microchannel vacuum bags I use for my vacuum  sealer. Go check her out! Tell Tammy that FloridaHillbilly sent you!
Peace,
db
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