2/ Next up: do the same for freezer #2 Which will hold the beef from a cow I'm buying from a friend. (Right now it has a bit of pork overflow, and a lot of frozen water to provide thermal mass)pic.twitter.com/ZLlAqvGY8W
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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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