Last year my friends down at the vegetable farm got a bigger walk-in freezer and I agreed to buy the old one. I was supposed to take it last fall, which turned into last winter, which turned into this spring, which turned into…well, I haven’t taken it yet, but, finally, the site is ready, and before my friend’s patience was entirely exhausted.
The previous owners of the property torn out a section of the back wall of the barn and put in a dog kennel with runs that extend beyond the barn. They poured concrete to serve as the floor of the runs, and the concrete pad is perfect for the freezer (and for the grain bin). A friend of mine who is an equipment operator is going to move the freezer from the vegetable farm up the hill to my place. Once he gets it here, he’ll have to hold the freezer just above the ground and ease it slowly under the overhang in the barn that was created when the back wall was torn out.
On Sunday, my brother Peter and I started working on tearing down a section of the kennel to open it up enough to get the freezer in. As I expected, it actually didn’t take all that long. Altogether, it probably only took five or six hours, and since we were demolishing something, it was fun. I don’t think I’ll ever get over my boyish enjoyment of smashing things with a sledgehammer or cutting them into pieces with a sawz-all.
For the past few years, I have been using two freezers that I keep down in the basement. One is a new chest freezer that I bought and the other is an old upright that I got for free from my neighbors. Between the two freezers, I currently have just under forty square feet of freezer space. The walk-in freezer is roughly 350 square feet, or nearly ten times what I currently have. I could probably get by with another forty square feet of space, but adding forty square feet — assuming new freezers — would cost the same as purchasing the walk-in. Of course, the walk-in will cost substantially more to run each month than would the chest freezers. However, when I agreed to purchase the walk-in my hope was that I would grow out of even two additional chest freezers, and even faster than I expected, I have. I will still only need about half of the space, so what I plan to do to keep the operating cost of the freezer down is to run up to the cheese factory and get a tankful of whey and get a whole bunch of five gallon buckets and freeze the whey in the five gallon buckets. The thermal mass of 250 gallons of frozen whey will help keep the freezer cold. I will pull a bucket or two out each day to defrost and feed to the pigs.
One other thing I am looking forward to about the walk-in freezer is that it isn’t in the basement! Right now I have to lug coolers packed with 100 pounds of meat up and down those stairs every Saturday when I go to the farmers market. I also need to carry all of the full meat boxes down there whenever I pick up at the slaughterhouse. I haven’t wrecked my back doing any of that yet, but I have come close. I will be able to back the truck up to within about ten feet of the walk-in.