Several threads going right now on meat processing. Thought I'd share my most recent project. I'm about to finish my own garage version of a walk-in cooler. Technically not a walk-in, but it serves the same purpose.

A used stand up freezer from FB marketplace. This one is about 20 cu ft.


A temp controller from Amazon


Remove the racks, add some meat hooks, and I have my own little non-walk-in cooler where I can hang meat/quarters/whatever I want. I'm essentially turning the freezer into a controlled temp refrigerator.

So are you tacitly admitting that your caddie's chauffeur's lawn jockey only drives a 5-series instead of a 7-series?

That's pretty cool. How does the temp controller get wired in or work ?

What temp you hanging stuff at and are you hanging at the lease immediately post kill before you can take it to process or DIY ?

The freezer plugs into the temp controller and then the temp controller plugs into the outlet. Then drill a hole into the freezer to install the temp probe. It reads the temp inside, then cycles it on/off to hold the set temp. I will probably set at around 37-38 degrees. This is in my garage. The idea would be to hang quarters immediately after the kill and let hang for 2 weeks, or more.

Very cool! What is your intended hanging temperature? And time to processing?

I just scored a glass front wine fridge that's set up as a lagering rig. I'll use it for that eventually but first I'm going to dry age some prime beef and make some dry aged sausage.

same temperature controller i use for my fermentation chamber for homebrewing. it works great.

AggieOO said:

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same temperature controller i use for my fermentation chamber for homebrewing. it works great.

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This. These are great little temp controllers. I have 3 of them.

I'd suggest saving the racks as I imagine this would work great for a dry aging fridge when not in use to hang quartered deer.

Do you think there will be a cold spot where the cold air comes in? Like how sometimes the milk gets frozen if its too close to the back of the fridge. Does that air come out at -20 degrees?

I would go to 35 or below. Colder the better.

Meat generally freezes at 28F

Great idea! I'd probably add a small fan inside to circulate the air.

Very interested in how you attach the meat hooks. did the same thing once sans temp control. Ended up drilling through the top and adding spray in foam insulation. Turned into a **** show. Turns out there is vital crap running through the ceiling of a stand up freezer.

Any how. Let us know

Was considering the fan idea.

As far as hanging, I'm probably gonna mount a bar or 2 horizontally, then hang the hooks on the bars so I could slide them around as needed. So I would be drilling into the sides, and would stay shallow as possible. Still unsure about where I'm gonna mount the temp probe.

Those temp controllers work great, but they're hard on compressors. For an old/free freezer, though, who cares? I used to use the same thing homebrewing.

Ooh, I need to get one of those temp controllers! I have an old wine fridge that I use some for curing meats. Guess I'll get the model with humidity control as well, and go all in on making a curing chamber!

That looks like the same freezer I ferment in. I hacked all the shelves off the door to make a little more space (there's nothing important behind the plastic) I use a johnson temp control, you can program a couple degree spread in the cut on/cut off so it doesn't cycle so much. Not familiar with those controllers you guys have, they look like they should have the same ability? When I was looking into modifying it for curing charcuterie, my plan was to rig a power strip inside it so I could plug in a little fan and dehumidifier.

I would probably rig up a net or something around your meat. Roaches crawl up under the little gap at the far back lower edge of mine (in garage). Maybe just screen over that gap

After doing a little more research and talking to my local appliance guy, I don't think I am going to drill into the sides at all. Sounds a little too risky that I could accidentally hit a coil. I was considering drilling some small test holes to examine, but even doing that comes with some risk. So I think for now at least, I will leave the top shelf in place, and hang my hooks and quarters from there. I may fab up something later on that can handle more weight and just epoxy it to the sides. And for the temp probe, I may just drill straight through the door, or maybe even the door seal, so that I do not run the risk of hitting a coil.

why not just go through the back? Anything vulnerable should be visible from the back.

A freestanding rack on the inside makes sense. A couple pieces of plywood up the sides with black iron pipe and flanges across/connecting them at the top should hold a couple quarters no problem