Thread: Meat safe designs

https://www.ebay.com.au/i/3239576164...BoCZgYQAvD_BwE

I also thought a cheap sleeping bag liner would work pretty well and pack down to nothing.

Update on the 'old freezer system'. Since I last posted I have had one deer in the freezer / chiller shot last Saturday and cut up yesterday.
Getting that initial chill down and the heat out of the areas around bone seems to be the key to a good result.
Yesterday I put a lamb carcase in the freezer after the venny came out. With a delta track digital probe the meat was 11c at the bone when it went in and took five hours to pull down to 3c. The surface of the meat was starting to stiffen with the cold and the freezer had a layer of fluffy ice on the walls, yet the meat was still at 11c at the bone. I was surprised because it was not a great big lamb just a Pitt island. Once the lamb was cold I turned the freezer off. The meat temp increased only 1c overnight with the freezer off.
I have a mate now putting venny in his home freezer until the internal temp is down and then hanging it in the garage overnight to dry off and following that into his beer fridge to age.

Moa hunter could you pop some pics up please sounds like a good idea.
Thanks Sam

Originally Posted by Samsamdjt

Moa hunter could you pop some pics up please sounds like a good idea.
Thanks Sam

The photos are there in post 13 of this thread

Thanks mate yer just seen them.

Meat is one of the best insulators I've seen. Put 8 3kg chickens in 1 bag and into the freezer a few years back and when we got them out a few weeks later the middle ones had gone green. Not much fun bandsawing frozen rotten chickens we only put 4 in these days

Originally Posted by Moa Hunter

Update on the 'old freezer system'. Since I last posted I have had one deer in the freezer / chiller shot last Saturday and cut up yesterday.
Getting that initial chill down and the heat out of the areas around bone seems to be the key to a good result.
Yesterday I put a lamb carcase in the freezer after the venny came out. With a delta track digital probe the meat was 11c at the bone when it went in and took five hours to pull down to 3c. The surface of the meat was starting to stiffen with the cold and the freezer had a layer of fluffy ice on the walls, yet the meat was still at 11c at the bone. I was surprised because it was not a great big lamb just a Pitt island. Once the lamb was cold I turned the freezer off. The meat temp increased only 1c overnight with the freezer off.
I have a mate now putting venny in his home freezer until the internal temp is down and then hanging it in the garage overnight to dry off and following that into his beer fridge to age.

Here's my set up, killing house

Originally Posted by Rangidan

Attachment 160626 Here's my set up, killing house