12 replies [Last post]
Offline
Location: Summit, IL
Joined: 10/22/2006
Posts: 706
Storage Help!

If its below freezing (32 degrees F ) then you arent "aging" the meat. The molocules arent breaking down. Needs to be above 32 and below 40 for proper aging and under the bacteria quals. On ice isnt below freezing except where it is physicly touching the ice itself.

Offline
Location: Summit, IL
Joined: 10/22/2006
Posts: 706
Storage Help!
JoeDHunter wrote:
I'm into DIY things and I'm thinking of making a walk-in cooler at home using a device that you attach to your air conditioner. I'd like to know first if anybody here has tried it already. Do you think it's a good idea? I won't pursue having a walk-in cooler if it's going to burn a hole in my pocket.

Welcome to BGH Joe. Most of your AC's evaporators will freeze up before you can get it to keep a room under 40. You need an outside evap like on fridge compressor units to blow that cold. They also use a different type of refridgerant to maintain that cool.

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