This year we got a new chest cooler with a medium thermostat that lets us keep meat at 27°F (-2.8°C), the ideal super chilling storage temperature just above meat’s freezing point of 25°F (-3.9°C).[1, 2, 3, 4, 5] The Fricon is actually a gelato ice cream cooler with a special very precise temperature control making it perfect for our needs.
“But wait!” you say, “freezing temperature is 32°F!” Well, actually no, not for foods with salts or such in them. 32°F (0°C) is the freezing temperature of pure water although many might swear that lettuce freezes above that temperature. The natural salts found in meat keep it from freezing at 32°F But bacteria action stops. By bringing meat down below the water freezing temperature but keeping it above the meat’s freezing temperature we keep it fresh and unfrozen.
The Freezer-Cooler-Brine (FCB) we’re building in the butcher shop will work with the same principle but on a larger scale. At this temperature meat stays thawed but good for far longer than in the standard refrigerator temperatures around 35°F (1.7°C). It also lets us pre-chill the meat before freezing it for better quality flash freezing.
Interestingly, this fridge was made in Portugal, something I wasn’t aware of until it arrived. It is well travelled. Refrigeration is a bit of a specialized industry but I hadn’t expected that distance.
Outdoors: 74°F/44°F Sunny, 1″ Rain
Tiny Cottage: 65°F/61°F
Daily Spark: He had a part time hairdoo.