calldoctoday yeah, you can find pretty good deals on walk-in coolers. Because of our township, we can’t have another out building because we have a garage. So we built custom on the trailer. It was a work around. We would have probably have put up a prefab cooler inside the garage, but the in-laws had it full of their stuff.

calldoctoday it does not freeze, but will easily keep my cooler around 36*f. There’s a lot of videos and information on the how the coolbot works. It basically acts as a thermostat that overrides the one in the a/c. It also has a defroster to keep it from icing up. These things are great as long as you don’t cheap out on the insulation.

gus4416 thanks

zbigjeff Absolutely! I can hardly wait.

cdavis said in Home meat processing shop:

Deepwoodsbutcher awesome I like your hanging racks. Thanks

Thank you. We built beam pockets into the wall and found these heavy duty pipes to use as railing. It works well.

zbigjeff thanks. It is above and beyond what I had hoped for. My husband definitely has the mindset that if your going to do it, do it right. I’m really happy with the results.

cdavis said in Home meat processing shop:

Deepwoodsbutcher I really want to build a cooler. Seeing yours makes me want one even more. Thanks for sharing your venture. Can’t wait to see it with a beef in there.

Here’s one I did before the panels were in

cdavis yes, it’s a coolbot setup. It works great for me. Gets beef quarters below 40*f in less than 24 hrs. The cooler is about 7’x7’ inside, with 6" of foam insulation.

Tex_77 that’s a fine looking steak dinner

A little bit of progress on the shop today. Hit a few snags recently, but we are back on track. I have a beef scheduled for next weekend so we are trying to wrap up the cooler. I think it looks pretty good so far.

calldoctoday thanks!

Southwest stlye lettuce wraps with chicken, black beans, corn, onions and olives. Topped with a little cheese, sour cream and spicy ranch.

processhead those look amazing! I love making Eggrolls.

wdaly thank you

Long day today. Made omletes for dinner. Trying to hone my skills making omletes like Julia Child lol. Added fresh chives and a little cheese.

Dave in AZ Wow, that looks amazing!

Dave in AZ yeah, I learned this recipe from my mom when I was a kid. It’s a basic white sauce made with chicken stock and cream (I use whole milk usually) added to a rue. It is finished with a little Sherry wine. Stir it into cooked spaghetti pasta and add cooked turkey (traditionally chicken, but my mom would use this recipe for leftover turkey and I like that better) and mushrooms. Topped with parmesan cheese and baked at 350 for 30 mins.

twilliams this looks so good! I have a skull from my first home beef harvest. I buried it and dig it up after a couple of months. The critters did the cleaning, but you don’t end up with that nice white color. I think both ways look cool though. I’ve still got to put a finish on mine, but I like the natural look ok.

Turkey tetrazzini. Used up some leftover meat from a turkey I smoked. Turned out great.

Looking good!