Converting refrigerator to hang a deer

[dataxman]

I'm going to make my "garage frige" into a cooler to hang/age deer. It's a big side by side. Has anyone done this before? In going to have to drill some holes to hang racks and etc. I searched to see if there was a DIY thread and I didn't see one. My goal is to have enough room for 2. Any thoughts?

[huntinfool]

For a search in the DIY section. There was one one here that turned out great and worked very well.

[huntinfool]

Found this one.

[txtimetravler]

Stella pipe up top.
Take out the shelves and the drawers.

DIY search on here.

[dataxman]

Thanks guys! I was having some issues with tapa talk. That was my plan, it something close to it.

[bsimm78]

That's a good idea. I've always heard that aging them in a cooler and coating the inside with oil, then plastic wrap, really makes a big difference in the quality of the meat.

[mjhaverkamp]

That is a great idea, I don't think the deer we hunt would fit unless you quartered them. I have seen some old commercial restaurant coolers that may fit the bill.

[bsimm78]

That is a great idea, I don't think the deer we hunt would fit unless you quartered them. I have seen some old commercial restaurant coolers that may fit the bill.

Any exposed meat needs to be coated in oil and covered with plastic wrap. If you quarter it, I suggest leaving as much of the skin on as possible because that works better than the oil/plastic wrap.

[Uncle Saggy]

Aging makes a huge difference in the quality of the meat IMO.

The refrigerator is a great idea but a little tight on space. My brother and I have one set up and it's good until we hang a second, then it's tight. We are talking about making a 4 x 6 cooler out of insulated plywood panels and cooling with a small window unit.
Google "coolbot"

[JAB 1]

I love mine, works great.

[gonehuntin68]

Any exposed meat needs to be coated in oil and covered with plastic wrap. If you quarter it, I suggest leaving as much of the skin on as possible because that works better than the oil/plastic wrap.

Please explain why the meat needs to be coated in oil and covered because I've been quartering game and putting it in the refrigerator for over 20 years without it without any problems. I got 4 pigs in it right now.

[bsimm78]

As it was explained to me by a butcher, wet aging, with oil as a fat and plastic wrap produces a more tender product and a better end result than dry aging, which would be uncovered or skinned. Not saying right or wrong, just what my butcher told me.

[Mike D]

As it was explained to me by a butcher, wet aging, with oil as a fat and plastic wrap produces a more tender product and a better end result than dry aging, which would be uncovered or skinned. Not saying right or wrong, just what my butcher told me.

As far as I know premium aged meat is typically dry aged. Never heard of the method above. Doe
Any mean it isn't right, just never heard of it.

[dataxman]

Aging makes a huge difference in the quality of the meat IMO.

The refrigerator is a great idea but a little tight on space. My brother and I have one set up and it's good until we hang a second, then it's tight. We are talking about making a 4 x 6 cooler out of insulated plywood panels and cooling with a small window unit.
Google "coolbot"

Exactly what I plan to do in a few years when we decide on a place where we are going to settle for a while. Until then the side by side will work for 1 or 2.