2024 - What I did today

A day in the front garden - clearing weeds from between the paving in the drive, cutting back the laurel/camellia/privet/hebe/fig hedge with secateurs, just the sticky out bits that scratch the car. It was very hot out there as it was in full sun this afternoon - came in and had an icecream!
Planted 4, Three Cheeses High tomato plants in a planter of their own.
In one of the big tomato pots there are some squash type seedlings that must have grown from seeds in the Hotbin compost. I wonder what they'll turn into!

I thought the hot composter was supposed to prevent seed germination. Or is it just weed seeds. ?

It certainly doesn't kill tomato seeds!
The Hotbin is always hot enough too, according to the thermometer.

Perhaps a hotbin is another thing I can talk myself out of then, along with an airfryer

Perhaps a hotbin is another thing I can talk myself out of then, along with an airfryer

.......and a dehydrator and a vacuum sealer????

Perhaps a hotbin is another thing I can talk myself out of then, along with an airfryer

.......and a dehydrator and a vacuum sealer????

..............mention of dehydrator above reminded me of something I did yesterday. I threw out dehydrated beef, pork & chicken which I had in tupperware in the fridge!
It had started to go mouldy!
How can you store dehydrated produce so it doesn't go mouldy. How are they able to sell dehydrated beef jerky in packetss that doesn't go mouldy?

The only way I can think of is to freeze it after drying? which sort of defeats the object?

I'm no expert on dehydrating but my guess is that once the meat comes out of the packaging, and air/moisture touches it (even inside a Tupperware box,) it starts to rot.
That's where vacuum sealing comes into its own.

Perhaps a hotbin is another thing I can talk myself out of then, along with an airfryer

.......and a dehydrator and a vacuum sealer????

..............mention of dehydrator above reminded me of something I did yesterday. I threw out dehydrated beef, pork & chicken which I had in tupperware in the fridge!
It had started to go mouldy!
How can you store dehydrated produce so it doesn't go mouldy. How are they able to sell dehydrated beef jerky in packetss that doesn't go mouldy?

The only way I can think of is to freeze it after drying? which sort of defeats the object?

We’ve had same issues with home drying biltong going mouldy. Simple answer,  it’s not dried enough.

Perhaps a hotbin is another thing I can talk myself out of then, along with an airfryer

.......and a dehydrator and a vacuum sealer????

..............mention of dehydrator above reminded me of something I did yesterday. I threw out dehydrated beef, pork & chicken which I had in tupperware in the fridge!
It had started to go mouldy!
How can you store dehydrated produce so it doesn't go mouldy. How are they able to sell dehydrated beef jerky in packetss that doesn't go mouldy?

The only way I can think of is to freeze it after drying? which sort of defeats the object?

We’ve had same issues with home drying biltong going mouldy. Simple answer,  it’s not dried enough.

If I dried it any longer it would be like 'Snap and rattle'  The stuff you buy in packets still has a leathery texture but doesnt grow mould? It will probably have some preservative added, which I would rather not do! I am wondering whether I should go heavy on the salt which is a a natural preservative?

Perhaps a hotbin is another thing I can talk myself out of then, along with an airfryer

.......and a dehydrator and a vacuum sealer????

..............mention of dehydrator above reminded me of something I did yesterday. I threw out dehydrated beef, pork & chicken which I had in tupperware in the fridge!
It had started to go mouldy!
How can you store dehydrated produce so it doesn't go mouldy. How are they able to sell dehydrated beef jerky in packetss that doesn't go mouldy?

The only way I can think of is to freeze it after drying? which sort of defeats the object?

We’ve had same issues with home drying biltong going mouldy. Simple answer,  it’s not dried enough.

If I dried it any longer it would be like 'Snap and rattle'  The stuff you buy in packets still has a leathery texture but doesnt grow mould? It will probably have some preservative added, which I would rather not do! I am wondering whether I should go heavy on the salt which is a a natural preservative?

Not to be phased I am going to try some more beef strips, heavily salted and BBQ flavoured and keep it in a brown paper bag. The reason I would like to get it sorted is for my camping/fishing trip in August where it would be easy to carry and munch on, but possibly reconstitute it in a soup as well?