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 …
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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 …
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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 …
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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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Should redefine vacuum freezing
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