$50 bucks!? That's awesome.
Nice score and excellent repurposing! It would be great as a dry aging "room" too.
Wow! This is awesome! You have got me thinking now. We ruined lbs of salami we were drying over late winter when he had one of those 90F days in the days of cool weather. If only we had a constant temp curing chamber...
I have been trying to figure out how to dry age any game I get if I process my own this fall, since I am lacking a good shed or garage to hang meat in. This looks like a great solution! Thanks!
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