- Mar 25, 2018
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The reason combination freezer/refrigerators can use frost-free freezer compartments; is that they are designed to only keep food down to between 0 and around 25 degrees F. That's so you ca take a roast or frozen poultry out of the freezer and be able in a hour or two of defrosting on the kitchen sink; and be able to cut it up to cook the meat. Meat in a frost-freezer should only be kept about a month before using.
But if you want to store meat for longer periods; from 2-6 months you want a dedicated long term freezer; in conjunction with a frost-free one. The best are; imho; chest freezers with large enough compressor to kept the food well below 0 degrees at all times -10F to -20F for the best long term storage.
So your DIY freezer would probably be OK for short term storage; a month or less. And instead of filling up the un-used space with foam insulation; fill it up with gallon milk jugs of drinking water; once they are frozen; they are a great "cold-sink" to store the cold when you need to open the door.
Also; to stop or slow down freezer-burn; caused by ice crystals in the meat; which is made worse when you take un-frozen meat and put it into a below zero long-term chest freezer; the meat freezes too fast.
It's better to put it first in a frost-free freezer for a few days; so it can slowly cool down; then put it in your chest freezer.
The same for meat taken out of a deep storage -10f to -20F; it should be gradually unthawed; first in the frost-free freezer; then in the refrigerator section; a day or two in each one.
Thanks again, I had no idea what a frost-free freezer was in comparison to a deep freeze. I basically thought all freezers were about the same. I will look for a true, deep freezer for long term. In the meantime, I will prepare for any food supply problems with more dry and canned goods. I feel lucky to have picked up a generator recently, as they like freezers are just about sold out everywhere.
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