Great Outdoor Blog

When getting water to pump through a water filter or add iodine tabs for treatment, lower the number of pathogens by collecting the water from a still pool or center of the lake where the bacteria and amoebas will have had a chance to settle out. Never collect water from the inviting froth of waterfalls. Some wilderness travelers get water from the center of lakes and forgo treatment! Although such practice would be unwise as a regular regimen, it may help in a pinch.

Tom Valone – Owner

Dry off a lean, ½ in piece of flank steak or other lean cut, wrap in brown paper, and wipe off any juices that the meat leaks at the end of each day. It will take on that wonderful flavor you associate with France, where such cuts of meat hang out in the market for days. Rub down with garlic and fresh ground sea salt and pepper, sauté in a tablespoon of olive oil until medium rare, garnish with a pat of unsalted real butter and take a break from the freeze dried glop.

Tom Valone – Owner

The best way to keep fresh food from spoiling on a backpacking trip is to wrap the perishables in plain brown paper bags or kraft paper. This allows air to circulate and kill the anaerobic bacteria responsible for the spoilage. Never wrap in plastic wrap, foil or zip locks, which should be reserved for dry foodstuffs. Be sure the veggies or meat is dry before wrapping. The paper can be used for scrubbing pots or starting fires after its role as packaging is finished.

Tom Valone – Owner