Built some dividers out of 3/4" plywood for chest freezer # 1 this morning, then sorted all of the pork (f).pic.twitter.com/IvffYEks4q
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4/ Pretty much. Allows air flow from cool regions (if any) to warm regions (if any).https://twitter.com/DavidKMagnus/status/1221526000279834624 …
5/ Nope. (a) it's CDX (outdoor rated plywood). (b) it's plywood and plywood is stable (c) expansion and contraction happen bc of moisture change and in a freezer there's never any (bc it freezes out of the air)https://twitter.com/marcoJcosta/status/1221527196075872256 …
6/ I vacuum seal my meat using thick plaster and a professional grade "chamber style" vacuum sealer. I've noticed zero degradation even at 2-3 years.https://twitter.com/Mercutiowolf/status/1221497007296188416 …
7/ ...plus very low temperatures (chest freezers set on max cool get to between -10° and 0° F) means that meat does not appreciably change over time.
8/ Every partition has four 2.5" dia holes spaced evenly along the vertical edge. Lowest hole is center ~ 4" off the bottom. Refrigerant circulates in the walls, not the floor. Thought about more cooling holes, but decided against it. Can modify later https://twitter.com/SearsRowbuck/status/1221548967185592322 …
9/ (a) thermal mass means that the thermostat turns the compressor on less frequently. An entirely empty freezer could cycle the compressor dozens of times per day, and wear it out. >>>https://twitter.com/ctdonath/status/1221546545293746181 …
10/ (b) freezers have good insulation but aren't designed to drop a ton (metaphorically...or literally!) of meat from butchering temperature (~38°F) to storage temp (~0°F) quickly. ...and you want your meat frozen quickly! Slow freezing = large ice crystals = bad texture >>>
11/ Fast freezing = small ice crystals = good texture when you later defrost and cook. Large ice crystals pierce cell walls and let cells drain out upon defrosting...which means tough, dry meat. Industry uses "blast chillers", which are EXPENSIVE https://www.webstaurantstore.com/delfield-cv15e2-32-self-contained-blast-chiller-shock-freezer-154-lb-120-lb/305CV15E2.html …
12/ I've done an experiment: loaded maybe 25 gallons / 200 lbs of room temperature water (in 2 liter bottles) into an empty chest freezer and plugged it in. It took almost 48 hours to freeze solid.
13/ Now picture butchering hogs, or a cow, and putting 500 or 1,000 lbs of 38° meat into an empty freezer and plugging it in. It might take a WEEK before that was 100% frozen solid. I don't want to think about the texture upon defrosting!
14/ ...so what I do is "borrow" the freezer's freezing capacity over the week BEFORE I dump meat in, and arbitrage that across time by PREFREEZING water, and then when I put meat in, alternate layers of 38° F meat and -5° F water Experimentation shows that the meat freezes FAST
15/ whew lads I mean... maybe? But I REALLY can't imagine it'd be measurable in the real world. Besides, I bet that convection and conduction WAY dominate IR emission / absorption.https://twitter.com/moddedLimes/status/1221551740669104131 …
16/ I bought the Vac Master 215 ~ 5 years ago and am SUPER happy with it. Probably the best ROI of any single tool I've purchased on the farm. A++++ https://www.webstaurantstore.com/ary-vacmaster-vp215-chamber-vacuum-packaging-machine-with-10-1-4-seal-bar/120VMASVP215.html …https://twitter.com/woodyspigroasts/status/1221550055624101889 …
17/ Yep, this sounds like a great hack, and I'm going to remember it. OTOH, nearest place that sells dry ice is ~45 minutes away, 50 lbs costs $126, and current system works perfectly. https://twitter.com/FuckYouCommies/status/1221553560665710593 …
18/ Given that I hang the meat for a week or more before butchering, and then butcher the meat at a temperature just above freezing, not sure that this would actually do much of anything. https://twitter.com/SearsRowbuck/status/1221553022867836933 …
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