- Aug 27, 2008
- 5,170
- 409
If you have limited refer space, limited space to set-up another refer and/or a somewhat limited budget as I do, this may be a good starter or add-on fridge idea for you.
I ordered this fridge just over a week ago after coming to the realization that my new interests in sausage and whole muscle meat curing was causing growing pains (in a good way). My outdoor kitchen side-by-side Q-refer is dormant right now because of the onset of winter being just around the corner. It was time for some expansion of refer space to accomodate for my expansion of horizons, and a very good cause for budgeting some additional equipment.
This is listed as a 4.5 cu ft (I read somewhere that it's actually 4.3), has 3 adjustable glass shelves with plastic trimmed front/rear edges, and a plastic tray underneath the freezer compartment, which is intended to disperse the cold more evenly down through the fridge compartment. I'll give it a test drive and see if it will fit my needs for my fast growing interests in meat curing.
I have a day-trip planned for Wednesday the 18th and will be grabbing any deals I can find for my smoking & curing addiction, so I may be able to load it up a bit and see what it will hold comfortably.
This fridge will be kept indoors year-round so I can keep a steady temp for my meats. It looks be large enough to handle about 40-50 lbs (depending on the size of cuts) without crowding or stacking, so that's a big plus, as I will eventually be curing/smoking that much at one time to better utilize my smoker space and my free time...load 'em up, I say...
Here's the first look after un-boxing and starting to set it up:
Energy Guide Label looks cheap enough to operate:
The Spec Label...hard to read this close-up cell-cam shot, but it only draws 1.5 amps...my Franklin Chef 2.5 cu ft draws 1.4 amps:
Here's some of what I'm doing for setup to monitor temps/humidity so I have some reassurance my products will remain safe during the thawing/curing processes...
A Thermometer/Hygrometer with resettable peak/low reading for each:
A wireless Thermometer Sensor:
And, the Remote Display for the above, with a local thermometer reading included...this will be strategically placed where I will walk past it several times daily and will have a temperature reading at a glance without opening the fridge door:
Of course, I like something cold to drink close-by, so I loaded the door before the fridge was cold enough to put my real goodies in:
What real goodies, you say? How about my current curing project...Corned Beef?:
All ready for her first week-long chilling job:
I set the 0-7 thermostat setting at 5 about 1 hour ago, and will get it leveled out for 34-36*. Hopefully it will be close by morning when I go to work. I just check temps and it's @ 36 already.........very cool, and very fast!!! Literally! Gotta back it off, maybe to 3-1/2 and see what happens.
I thought I'd share this in hopes of giving others a few ideas on what they can do for their meat smoking/curing fridge needs, as this med-small unit should be perfect for what I intend to use it for...with a family of 7 and Q-loving neighbors and co-workers as well.
Thanks all!
Wish me luck!
Eric
I ordered this fridge just over a week ago after coming to the realization that my new interests in sausage and whole muscle meat curing was causing growing pains (in a good way). My outdoor kitchen side-by-side Q-refer is dormant right now because of the onset of winter being just around the corner. It was time for some expansion of refer space to accomodate for my expansion of horizons, and a very good cause for budgeting some additional equipment.
This is listed as a 4.5 cu ft (I read somewhere that it's actually 4.3), has 3 adjustable glass shelves with plastic trimmed front/rear edges, and a plastic tray underneath the freezer compartment, which is intended to disperse the cold more evenly down through the fridge compartment. I'll give it a test drive and see if it will fit my needs for my fast growing interests in meat curing.
I have a day-trip planned for Wednesday the 18th and will be grabbing any deals I can find for my smoking & curing addiction, so I may be able to load it up a bit and see what it will hold comfortably.
This fridge will be kept indoors year-round so I can keep a steady temp for my meats. It looks be large enough to handle about 40-50 lbs (depending on the size of cuts) without crowding or stacking, so that's a big plus, as I will eventually be curing/smoking that much at one time to better utilize my smoker space and my free time...load 'em up, I say...
Here's the first look after un-boxing and starting to set it up:
Energy Guide Label looks cheap enough to operate:
The Spec Label...hard to read this close-up cell-cam shot, but it only draws 1.5 amps...my Franklin Chef 2.5 cu ft draws 1.4 amps:
Here's some of what I'm doing for setup to monitor temps/humidity so I have some reassurance my products will remain safe during the thawing/curing processes...
A Thermometer/Hygrometer with resettable peak/low reading for each:
A wireless Thermometer Sensor:
And, the Remote Display for the above, with a local thermometer reading included...this will be strategically placed where I will walk past it several times daily and will have a temperature reading at a glance without opening the fridge door:
Of course, I like something cold to drink close-by, so I loaded the door before the fridge was cold enough to put my real goodies in:
What real goodies, you say? How about my current curing project...Corned Beef?:
All ready for her first week-long chilling job:
I set the 0-7 thermostat setting at 5 about 1 hour ago, and will get it leveled out for 34-36*. Hopefully it will be close by morning when I go to work. I just check temps and it's @ 36 already.........very cool, and very fast!!! Literally! Gotta back it off, maybe to 3-1/2 and see what happens.
I thought I'd share this in hopes of giving others a few ideas on what they can do for their meat smoking/curing fridge needs, as this med-small unit should be perfect for what I intend to use it for...with a family of 7 and Q-loving neighbors and co-workers as well.
Thanks all!
Wish me luck!
Eric