I found a Kenmore Elite, fridge-only unit at an estate sale and decided to build a place to hang deer/hogs rather than leaving them on ice in a cooler until I had time to break everything down. After reading more on the subject, my intention became “aging” and using this setup for big cuts of meat in the off-season also. My test subject was a hog from opening weekend. I have a few questions:
1. Condensation inside the fridge is noticeable on the interior and the areas of the hog furthest away from the air source still have a lot of moisture, are these issues related?
2. Digital thermometer is wireless and shows 35-36 degrees every time I check it, but it also shows a max temp that the sensors inside reached to be 50 degrees? Safe storage is <40, so would the fridge allow interior temp to get that high before kicking compressor back on?
3. I know there is a dead animal breaking down in my fridge, but the smell when the door is opened immediately triggers “rotten meat” reaction. Is this what should be expected when aging or has a combination of other issues caused actual spoilage?
4. Without proper humidity control, am I only building cold storage and need to give up the idea of actually aging anything in this setup? If that’s the case, I’ll be sure to break the animal down in a few days as I would if stored in a cooler like I always have in the past.
Sorry for the long read, but any info would help. I have pictures if I can find how to attach them.
1. Condensation inside the fridge is noticeable on the interior and the areas of the hog furthest away from the air source still have a lot of moisture, are these issues related?
2. Digital thermometer is wireless and shows 35-36 degrees every time I check it, but it also shows a max temp that the sensors inside reached to be 50 degrees? Safe storage is <40, so would the fridge allow interior temp to get that high before kicking compressor back on?
3. I know there is a dead animal breaking down in my fridge, but the smell when the door is opened immediately triggers “rotten meat” reaction. Is this what should be expected when aging or has a combination of other issues caused actual spoilage?
4. Without proper humidity control, am I only building cold storage and need to give up the idea of actually aging anything in this setup? If that’s the case, I’ll be sure to break the animal down in a few days as I would if stored in a cooler like I always have in the past.
Sorry for the long read, but any info would help. I have pictures if I can find how to attach them.
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