Hey guys,
Something I've been toying with is the idea of an at-home butchering station. My wife's input into this idea can be discussed at a later date.
Anyway.
I'm wondering - I know a lot of folks with big leases and/or additional properties have big, walk-in style meat lockers where whole carcasses can be hung for cooling/storage. But, I don't have that kind of space, or funding. What I do have is space for a big refrigerator out in my garage. I'm curious to know if a working fridge could be converted into a serviceable short-term meat locker. I understand it's inherently big enough for a single carcass - say fully skinned, de-headed and with the shanks cut. But, working with something that size, is there any reason why that wouldn't work? Air circulation, temperature, anything?
Thanks,
-LaS
Something I've been toying with is the idea of an at-home butchering station. My wife's input into this idea can be discussed at a later date.
Anyway.
I'm wondering - I know a lot of folks with big leases and/or additional properties have big, walk-in style meat lockers where whole carcasses can be hung for cooling/storage. But, I don't have that kind of space, or funding. What I do have is space for a big refrigerator out in my garage. I'm curious to know if a working fridge could be converted into a serviceable short-term meat locker. I understand it's inherently big enough for a single carcass - say fully skinned, de-headed and with the shanks cut. But, working with something that size, is there any reason why that wouldn't work? Air circulation, temperature, anything?
Thanks,
-LaS
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