I’ve been a “home processor” most of my life because my father was into it. had his own walk-in so he could take his time cutting up meat by himself. Recently I’ve been looking at getting a walk-in to process pigs and an occasional steer. Any recommendations?
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Polski on last edited by
Polski Surplus restaurant auctions. I’ve gotten some extronadory deals through auctions. Do be careful and read or go see before placing a bid. Truly, a let the buyer beware situation.
s.a.m Regular Contributors
Could always build and insulate then use a cool bot system
craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
as S.A.M said is what i would do ,make sure you use a vapor barrier and line the walls with a washable surface .
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Polski on last edited by
Polski l like your handle. Jak się masz? Depends on your budget. I am looking at the cool bot just because I can make it portable.