Scored a free refrigerator!

[indaswamp]

It's a Maytag frost free refrigerator. I now have a curing frig. So now it's time to buy a case of pork bellies for bacon!

I plugged it in and put a thermometer probe on the top grate. Ambient temp was 75* and after about an hour it has fallen to 58*.

 

[Hawging It]

At's what I'm talking bout!!

 

[pc farmer]

Awesome

 

[indaswamp]

My buddy helped his sister move. She did not need the frig. and gave it to my buddy. He did not need it and gave it to me when I told him I need a frig to make bacon. I'll share the bacon with him....Win/win

 

[kruizer]

Free is always good.

 

[indaswamp]

Are you going to make a drying/aging chamber or use it for curing?

Curing....
I can put umia bags in it too.

 

[pc farmer]

Whats a A/D chamber? Holly

 

[indaswamp]

If you even want to forgo the Umai bags to save money and do a A/D chamber let me know. I can help you with the controls and equipment. Also if you make a A/D chamber within two minutes it can be put back to normal refrigeration. Simply reprogram a few setting and if you need space unplug and remove the heater, humidifier and dehumidifier.

Honestly no matter what you do at a minimum get a Inkbird ITC 308 and run the fridge off of it. Much better control over the dial thermostat on the fridge. Se the Inkbird at 37 degrees and rest assured as long as the fridge is working the Inkbirg will hold temp.

Thanks Holly...
I've always wanted to take the plunge into dry cured meats. I want to do some umia bags first just to see if I like it, then I may convert to a drying chamber.

 

[pc farmer]

Aging/drying chamber

Got ya, sorry

 

[indaswamp]

Holding steady @37*.....

Boston butts are on sale again....$0.98/lb. so I think I'll make a run of buck board bacon first before buying the bellies. Dial in the process and tryout the Amazin pellet tubes. I got the oval long tubes-we'll see how it works out...

 

[indaswamp]

Bought a double pack of butts today, broke them down into slabs for BBB and put the dry brown sugar cure on them. One butt was beautiful and I have two really nice looking slabs that should make great BBB. The other one was a little small. Each slab is roughly 2" thick so cure time of 10~14 days then they hit the smokehouse.
I am looking forward to seeing how the 2 Amazin Tubes (12" oval) work in my 36cu.ft. smokehouse. It is starting to warm up so I may need a tray of ice in the smokehouse to cool temps. down below 85* for the first leg of cold smoke. I want a lot of smoke on these babies....I like a lot of good clean smoke. Thinking of hickory or pecan, but I also have cherry and apple.