Solar heating can be collected in a variety of ways. Some alternative home designs incorporate greenhouse rooms for heating purposes as well as for raising plants year round. You can also use thermal concentrators, be they lens or mirror, to heat a working fluid, be it air, water, or antifreeze.
Whether you’re getting your solar heat through conventional windows, from the air in a greenhouse, or by solar concentration, a good way of extending your thermal storage capacity is to use the earth as thermal storage, a form of geothermal. By burying a series of lines in the ground, it is possible to store excess heat during the day and recover it at night. A Coloradoan constructed a greenhouse in the mountains which used a belt-drive 1/3 hp electric fan to force air through a series of buried corrugated plastic tubes beneath the building. Using just the fan, he was able to maintain a Mediterranean climate in the greenhouse year-round.
Whether you’re getting your solar heat through conventional windows, from the air in a greenhouse, or by solar concentration, a good way of extending your thermal storage capacity is to use the earth as thermal storage, a form of geothermal. By burying a series of lines in the ground, it is possible to store excess heat during the day and recover it at night. A Coloradoan constructed a greenhouse in the mountains which used a belt-drive 1/3 hp electric fan to force air through a series of buried corrugated plastic tubes beneath the building. Using just the fan, he was able to maintain a Mediterranean climate in the greenhouse year-round.
The more well known application of geothermal is to use the heat of the earth for heat or power. Absent local volcanic activity, this is generally impractical for our purposes. The most common use of geothermal isn’t the two I have mentioned, but rather using it to precondition air for your house. Eight feet below ground, the earth stays fairly constantly at the year-round average temperature. This is somewhat hard to look up directly, but you can calculate this by averaging your monthly highs and lows year round, which are commonly posted online in local climate data.
Everything you should know about batteries. Excellent video on battery tech. https://youtu.be/BRqRDZh74F0
YouTube
Battery Technologies Compared
Mar 6th @ 2PM CST: Battery Education
• Different types, efficiency, cost per cycle, where to install
• Traditional: Wet, Gel, AGM, Nickel Iron
• Newer: Li Polymer, Li NCM, Li LFP, Carbon AGM
• Lithium Battery Management System (BMS): advantages/drawbacks…
• Different types, efficiency, cost per cycle, where to install
• Traditional: Wet, Gel, AGM, Nickel Iron
• Newer: Li Polymer, Li NCM, Li LFP, Carbon AGM
• Lithium Battery Management System (BMS): advantages/drawbacks…
Old School Traditional off grid preserving...
This is about as “old school” as preserving full chunks of meat gets.
No fridge , no special tools or equipment, no special curing chamber...just salt, pepper and the animal.
Traditionally large pieces of meat are kept on rotation. So as new prices are going into the cure, last years pieces are finishing up and ready to use. Creating a stable food cycle.
The process is very simple. In a box or bin that can drain, add 2” salt, lay meat down, and cover with more salt for 1 day per lb .
Remove meat, rinse clean with water, pat dry and check for any spoilage. Ie: smell, molds, slimy texture....
Optional but I recommend highly! I rendered all the fat from my hog into pure lard. I then mix the lard with black pepper and apply a thin layer all over the leg (up to the hanging point) . This not only keeps the meat clean and the pepper will deter any bugs, it also allows for slower more even drying. If it dries too fast you can get a hard case on the meat not letting water escape and ultimately failure.
Now you hang the legs and walk away.
Mine went into the salt at about. 22 lbs and came out at 15 lbs - my goal is 35% weight loss now so I’m looking for this to come out at 10 lbs basically. This will take 10-20 months.
At that point this is fully cured. It can just be sliced and ate or trimmed and cooked.
Notes;
1. You can remove them and eat them prior to full weight loss but note they will be raw still and have to be fully cooked!
2. These can hang indefinitely. They never go bad.
3. Mold may grow on the surface. That’s ok if it’s white or green powdery mold. Coloured mold like red, black, yellow, rich blues are BAD AND DANGEROUS. Some say if caught early that can be cut off and re salted but note those mold types are very rare but can kill you.
This is about as “old school” as preserving full chunks of meat gets.
No fridge , no special tools or equipment, no special curing chamber...just salt, pepper and the animal.
Traditionally large pieces of meat are kept on rotation. So as new prices are going into the cure, last years pieces are finishing up and ready to use. Creating a stable food cycle.
The process is very simple. In a box or bin that can drain, add 2” salt, lay meat down, and cover with more salt for 1 day per lb .
Remove meat, rinse clean with water, pat dry and check for any spoilage. Ie: smell, molds, slimy texture....
Optional but I recommend highly! I rendered all the fat from my hog into pure lard. I then mix the lard with black pepper and apply a thin layer all over the leg (up to the hanging point) . This not only keeps the meat clean and the pepper will deter any bugs, it also allows for slower more even drying. If it dries too fast you can get a hard case on the meat not letting water escape and ultimately failure.
Now you hang the legs and walk away.
Mine went into the salt at about. 22 lbs and came out at 15 lbs - my goal is 35% weight loss now so I’m looking for this to come out at 10 lbs basically. This will take 10-20 months.
At that point this is fully cured. It can just be sliced and ate or trimmed and cooked.
Notes;
1. You can remove them and eat them prior to full weight loss but note they will be raw still and have to be fully cooked!
2. These can hang indefinitely. They never go bad.
3. Mold may grow on the surface. That’s ok if it’s white or green powdery mold. Coloured mold like red, black, yellow, rich blues are BAD AND DANGEROUS. Some say if caught early that can be cut off and re salted but note those mold types are very rare but can kill you.
The 'United' States has entered in to a new era of division and confusion. There are new videos coming out of cities nation-wide, daily, of protest and violence. The violence and tyranny wont end at the hand of any candidate. This is a funded and coordinated attack on the American people. You must realize this. The (((globalists))) are choosing full acceleration. While everyone is losing their minds about who won this (s)election, go out and better yourself and your preparations. Furthermore, the tyrannical grip brought upon us by COVID isn't going away; the riots/ violence and degeneracy will get far worse. Distance yourself and family from the vile simulation that is what we call society. Network, outside the grid. Consider this a friendly PSA