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Location: Newfoundland, Canada
Joined: 08/16/2006
Posts: 4
Do it yourself meat cooler

I have been cutting my own meat now for a few years...The problem is that I don't have access to a cooler to age my meat and I find I'm always rushed to get it cut to avoid spoilage. I have built a small 8 x10 ft barn style meat shed...well insulated it...now would like to cool it to about 3-4 degrees celsius..Any ideas without of course spending thousands on the proper refrigeration unit..I heard somewhere about a guy using a window A/C ..would this cool to that low of a temperature???...Anyone out there with any success on building their own meat cooler..

Big game season approaching...

Don Fischer's picture
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Moderator
Location: Antelope, Ore
Joined: 03/24/2005
Posts: 3173
Do it yourself meat cooler

Welcome to the site. I like cutting my own meat also. I've thought about the shed and an air conditioner but it may not get cold enough. What I do, is keep an extra fridgerator in the barn. I hand the carcass overnight then bone it out the next day and put it in the fridge for 5 or 6 days. Hang it over night tho to get the body heat out or the meat gets tuff. Butcher told me that!

Meat shipped from packing plants is usually shipped at 28 to 34 degrees.

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Joined: 12/03/2005
Posts: 1691
Do it yourself meat cooler

Yes ! Welcome aboard.
Don Fischers method is the simpliest,easiest and most convenient.
I don't think an A/C unit can cool like that of a refrigeration unit. My trailer has an extra large A/C and the lowest I can get it to is 62 degrees.

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Location: Newfoundland, Canada
Joined: 08/16/2006
Posts: 4
Do it yourself meat cooler

Thanks for your input..I didnt think an a/c unit would give me the cooling that I was looking for..Not familiar with a/c units...Here in this climate (Newfoundland)the last thing you worry about is staying cool...Staying warm is usually the big problem..Too warm for meat hanging too cold for a/c..Great hunting here though.....I got a few calls into refrigeration companies..Maybe I can pick up a cooler compressor ,something second hand..

Appreciate it...

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Joined: 12/03/2005
Posts: 1691
Do it yourself meat cooler

You can't be a real Newfie They don't need much help in handling the moose meat Thumbs up

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Location: Newfoundland, Canada
Joined: 08/16/2006
Posts: 4
Do it yourself meat cooler

Times have changed I guess...It used to be about :seeing how fast you can get it in the freezer for the winter..now it's more about the aging, and tendorizing..and I personally feel, others may disagree, but a moose hung for at least a week makes a tastier Sunday Dinner, with the jigs (Salt beef and Veggies)of course.

Hammer1 I don't know if you have been here hunting but opening day of Bow season last year, including the walk into my stand the hunt and walk out I counted 63 moose...sweet...Always looking to bag the smallest though..Much more tender..

What's your fancy in N.S???I hear the goose hunt there is awesome..

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Joined: 12/03/2005
Posts: 1691
Do it yourself meat cooler

Deer is the main game here. No mainland moose hunt(very few)but there is a hunt(draw) in The Cape Breton Highland with a success rate of around 95 %, but I didn't get drawn again this year.
Nothing better than two year old moose in the freezer
Ihavn't hunted anything with feathers in thirty years, gave my shotgun to my son and he hasn't used it about ten years.

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Location: ontario
Joined: 07/07/2006
Posts: 237
Do it yourself meat cooler

Like so many hunters, I don't think its necessary to age game. Most methods usually end up with a lot of dried up outer layer of meat that has to be discarded, no matter whether you leave the hide on or not. I've talked to a lot of butchers who say the difference is in the breakup of fatty tissues. In beef, the fat is marbled throughout the meat while in big game, the fat is on the outside. As far as I'm concerned, good tasting meat depends on how the animal is handled from the moment it hits the ground until it gets cut and wrapped without hanging inbetween.

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Location: Boise Idaho
Joined: 05/17/2006
Posts: 120
Do it yourself meat cooler

i have to agree with sawbill on this one,i do most of my big game hunting in sept.the timps.are still in the 80s and 90s,most of the time so heat is an issue.
I try to put up the meat as soon as posible,and don't age it.although they say you sood,i have never had a bad one yet.One of these day's after the caben is built i am going to put in a meat locker though Thumbs up

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