Assuming that you process your own deer, how does everyone age their venison? I've done a bit of reading and the general guidance is age for 7-10 days at 38-39 degrees.
I was not thinking when I sold our older refrigerator earlier this year but I'm not sure it would have worked anyway (shelves and drawers were weird; reason that we got rid of it). I've been reading online about guys building their own walk-in coolers (using a window AC unit and a Coolbot) or modifying a fridge. Seems that a side-by-side or full height fridge (with no freezer) would work best for a DIY meat locker. The Coolbot seems slick but the unit is $300 and I still need to build an enclosure and acquire a compatible AC unit.
The past few years I've quartered the deer and used coolers with ice. It has worked but I would like to make improvements if I can. If anything, I'm considering a larger cooler with racks in the bottom to keep the meat up out of the water.
Thanks!
I was not thinking when I sold our older refrigerator earlier this year but I'm not sure it would have worked anyway (shelves and drawers were weird; reason that we got rid of it). I've been reading online about guys building their own walk-in coolers (using a window AC unit and a Coolbot) or modifying a fridge. Seems that a side-by-side or full height fridge (with no freezer) would work best for a DIY meat locker. The Coolbot seems slick but the unit is $300 and I still need to build an enclosure and acquire a compatible AC unit.
The past few years I've quartered the deer and used coolers with ice. It has worked but I would like to make improvements if I can. If anything, I'm considering a larger cooler with racks in the bottom to keep the meat up out of the water.
Thanks!