Thread: Meat safe designs

Update on the 'old freezer system'. Since I last posted I have had one deer in the freezer / chiller shot last Saturday and cut up yesterday.
Getting that initial chill down and the heat out of the areas around bone seems to be the key to a good result.
Yesterday I put a lamb carcase in the freezer after the venny came out. With a delta track digital probe the meat was 11c at the bone when it went in and took five hours to pull down to 3c. The surface of the meat was starting to stiffen with the cold and the freezer had a layer of fluffy ice on the walls, yet the meat was still at 11c at the bone. I was surprised because it was not a great big lamb just a Pitt island. Once the lamb was cold I turned the freezer off. The meat temp increased only 1c overnight with the freezer off.
I have a mate now putting venny in his home freezer until the internal temp is down and then hanging it in the garage overnight to dry off and following that into his beer fridge to age.