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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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 …
Got it. So does the freezer on an interplanetary transport act as an airlock that evacuates to a vacuum when the door isn't open, or do we fill it with thermal mass to conserve energy? I suppose the answer depends on how frequently it's designed to be opened...
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