I'll have to look into this. We've gone solar for the camp. Would be nice to not have to schlep the generator and extra gas cans around.
FWIW chest freezers are one of the most common choices by the RV/van-life crowd as an alternative to fridges, for exactly the reason of low power consumption. When modified to run at fridge temps (just a temperature controller - lots of Youtube videos on this) they can use as little as a few hundred Wh per day, which a single solar panel can often provide (and more). A lot depends on things like what temp you set it at, keeping it out of the sun, the quality of the appliance you get, and how much work it has to do initially (let the meat cool as much as possible before putting it in).
What watt solar system would you be using for this? And then 2 deep cycle marine batteries or something to run it through the night?
You can use LiFePO4's but it would be best if they were self-heating types. Contrary to common belief, these batteries don't automatically "die" below freezing. They can't be charged below freezing, but their BMS controllers will prevent that anyway. But you lose a lot of "usability" because when the BMS shuts the battery down to protect it, the battery goes offline until it's warm again. (And self-heating pads consume current as well.) So I personally would only use a LiFePO4 in a more protected environment, like a camper or RV, or in summer where freezing temps overnight are unlikely anyway.
So, a 200Watt panel and a 100AH battery would work as a system that you could rely on to maintain indefinitely with adequate sun, given your 320-350Wh/day assumption for useage? That system would only take a couple hours of sun a day to recharge?
Haha. You should tell all the meat scientists that 10s of thousands of hunters every year keep quartered and deboned meat in coolers on ice for days and even weeks at a time. Let us know what they say
I mean, a lot depends on the components you choose and how well you set them up. I'm not making a blanket guarantee. But yes, by the math, if you do it well, that should be more than enough.
I'm gonna PM you.
Whatever dude. Yeah, I’ll trust meat scientists who are responsible for the safety and quality of the 28-30 billion pounds of beef consumed in this country every year over some keyboard warrior who swears “he got the best tasting venison in central oregon.”Haha. You should tell all the meat scientists that 10s of thousands of hunters every year keep quartered and deboned meat in coolers on ice for days and even weeks at a time. Let us know what they say
You are an absolute idiot.
Damn, the reading comprehension got ya again, didn’t it? Point out where I said it would be inedible, I’ll wait.
Man
Classic response for someone who can’t back up his horseshit claims.
Why did you even have to pull me back into it?
What exactly is horse shit about it?
Did mentioning central Oregon hurt your feelings? You got to learn to be less sensitive man. Someone might mistake you for a snowflake.
You do you homie. Folks are simply trying to let you know that it’s completely fine to leave game meat in coolers for days and weeks at a time. You wouldn’t be able to taste the difference between game stored like that or game put in a butchers locker for the same period of time in a blind taste test of multiple cuts (we’ve done it).
What are you trying to improve? If you want to go out of your way and come off the mountain and freeze your meat, no worries. Just know that guys with a ton of experience are going to let you know it’s a waste of time.
My head isn’t in the sand. We’ve wet aged, dry aged, hung for weeks, hung for days, the list goes on and on over the last years killing hundreds of big game animals.
