Good bye extra standard sized refrigerator and hello commercial reach in. My neighbor owns a few restaurants and one of his reach in freezers wouldnt hold below freezing anymore but instead was holding temp in the upper 30s (most of the time) which is perfect for aging meat. He asked if I wanted the unit since he was replacing it. I have it set up in my garage and hooked up to an inkbird external thermostat which makes sure the unit does not freeze. I have it set to cycle off/on between 35 and 40*. Off the garage I commandeered the small enclosed patio that doesn't get much use and turned that into my butcher shop. I have a 5' stainless prep table along side a 3' butcher block table. Under both tables are shelves which hold my grinder, lug, vacuum sealer, sausage stuffer, scales, etc. I've always processed my own deer and I'll be expanding my butchering skills to domestic animals this fall and plan on doing a whole pig and lamb for the freezer. I'm really looking forward to making traditional bacon.
