Fridge for brining stage

[chef jay]

My question sort of relates to smoking, but it is a little outside of the box…

In an effort not to monopolize our kitchen fridge, my wife has in theory given me permission to buy a compact fridge to do my meat brining. While I primarily do bacon, I’ve started brining hams, which as you can imagine take up a lot more space.

Does anyone have any experience with or recommendations on a compact fridge?

 

[handymanstan]

Morning Chef Jay,  I would look at GraigsList for a used fridge.  Lots of small ones there.

Stan

 

[smoke happens]

If you're not looking for a full size fridge then a medium 10ish to 18ish cubic foot fridge is the way to go. You can get a 5 gallon bucket into it and have room for the other projects too. Since it's not a regular or full size fridge, then it still passes for "compact". It is, however, not the 2.5 to 5 cubic foot mini fridge found at the office that hopefully your wife is not thinking of. That style you will want to get as big as your wife will let you and be sure the bucket fits into it. Most of them have the compressor in the rear lower portion essentially reducing the inside bottom location (i.e. for a brine bucket) by 60% or so.

I agree Craigslist is the way to go for a used one, a brand new medium sized fridge like that will run in the neighborhood of $400. Should be able to find MUCH better deals on Craigslist though. Keep in mind the medium sized units that are freezerless cost several hundred dollars more than the fridge/freezer combos.

http://www.homedepot.com/p/Vissani-...STAR-HMDR1030WE/203425195?N=c3o6#.UUxhV1dvBJc

 

[chef jay]

Thanks for the replies. The 5 cubic foot ones were the ones we were considering but you're right about the 5 gallon pail.

Back to the drawing board.

 

[dcarch]

I bought a 4.5 cubic foot brand new Igloo (Energy Star) fridge for $39.00 because it has a dent on the side.

Very nice light weight and compact. You can quickly remove the freezer compartment and have the whole capacity used for refrigerator. Put in a small computer fan and the temperature inside will be completely uniform.

I am converting mine to a refrigerator/smoker.

dcarch

 

[daveomak]

Chef Jay, Since you are starting on a new venture, look at a full size fridge with no freezer... convert it to a temp, humidity controlled chamber for dry aging salami, prosciutto, and other exotic meats....  it will work for both....   Check out the Curing forum.....

http://www.smokingmeatforums.com/f/3102/curing ... I'm not trying to get you into trouble or anything, but in a year when you want to go the extra step, you will be 3/4 of the way there.... This place can be addictive..... plan ahead.....  Your bride will love you for saving the money and having $20/# meat to eat for 1/4 the price.....  Blame me...  That's OK.... I'm still trying to figure out how to get there myself... Dave

 

[kenmus]

like we think... the bigger the better.   get as big as you have room for . you wont regret it

if you do much you always need more room. a freezer on the side is handy, keeps you from getting in wifes way...if mommas happy every budies happy...just saying    ken