Put a shim under a corner. Repeat on alternate corners if necessary.
Then consider all those well thought out ideas you have. It's an old freezer.
I shook it a little bit, tilted it backwards a little and the noise went away, for a while.. then it came back. The last two days it has worked like a charm... BUT. too late.
I ordered a 20 cubic foot jobbie on Sunday PM. It comes in tomorrow. The last thing I want to deal with is a broken freezer in the middle of summer.
The food in the freezer is worth a lot more than the freezer proper.
BTW, it's only 10 years old. Not so old.
If I ever get to build another house, I'm gonna install a walk in fridge and freezer... each with dual compressor systems. Fully redundant. I figure 8 x 6 feet... I'd need about 8 x 13 feet of floor space plus some room above for the cooling hardware. That plus the "Costco Room"... sort of like a passthrough between the garage and the kitchen.
My dream.
Of course, dual door (57" wide) True units would also work but would not be redundant, although much more reliable.
Last edited:
When the Big One Hits.... we're barring the front door, loading, turning on the generator and gonna have a month long BBQ.
I have a vacuum bag gizmo... we use it. Very handy for sous vide.
Although I don't freeze steaks... I've found out the limit is about 2 1/2 years in a refrigerated vacuum bag. The meat is still edible but the texture changes. A year is about as long as it will last with no changes. With a bit of salt, pepper, paprika, etc... it's good for 6 months.
But that's the fridge... another story.
I have a vacuum bag gizmo... we use it. Very handy for sous vide.
Although I don't freeze steaks... I've found out the limit is about 2 1/2 years in a refrigerated vacuum bag. The meat is still edible but the texture changes. A year is about as long as it will last with no changes. With a bit of salt, pepper, paprika, etc... it's good for 6 months.
But that's the fridge... another story.
Unless you're talkin' veggies Ed, I have to disagree. Fresh pork does not taste good to me even done in Nam powder.
Well Cal, for all the pork I eat….
If you are ever out this way in the summer there is a pork producer near here. One visit to the farm in the summer should cure you of that habit, if you survive the odor.
One of the other joys is coming upon a pork producer’s loaded truck on the road. I was behind one in a single lane construction zone on a hot summer day for several miles. Had to drop back by almost a mile to be able to breathe.
Another time I was passing a loaded truck. Did you know they have good range and accuracy when they urinate on a car. Really required a thorough washing almost immediately!
So I can enjoy it when you eat them, but not for me.
BTW you do know what they eat!
Should also mention many meats do improve from aging, but that is not best done in a freezer. Could also mention there is more than meat and veggies!
If you are ever out this way in the summer there is a pork producer near here. One visit to the farm in the summer should cure you of that habit, if you survive the odor.
One of the other joys is coming upon a pork producer’s loaded truck on the road. I was behind one in a single lane construction zone on a hot summer day for several miles. Had to drop back by almost a mile to be able to breathe.
Another time I was passing a loaded truck. Did you know they have good range and accuracy when they urinate on a car. Really required a thorough washing almost immediately!
So I can enjoy it when you eat them, but not for me.
BTW you do know what they eat!
Should also mention many meats do improve from aging, but that is not best done in a freezer. Could also mention there is more than meat and veggies!
Last edited:
True enough, though I think maybe pics are already in this thread. I made the stuffing by cubing up some bread and frying the cubes in a mix of olive oil and butter, in which I had browned some garlic. Blitzed the toasted bread with fresh parsley, rosemary, salt, and pepper in a food processor. Mixed all that with some pork sausage meat. (It's been a couple of years, but I think I partly fried the sausage meat first, but I honestly can't remember.
You are correct that the leg needed trussing. Tunnel boning does not leave a perfect tube of meat, so I had to tie it with twine to prevent the stuffing coming out while on the rotisserie. Also I used a "short leg", no shank, so the thin end was big enough that the rotisserie prongs caught it. I basted it with the leftover marinade every now and then. This was easter dinner a few years ago, maybe 2021 or possibly earlier. Definitely not 2020 nor 2022.
So that was easter 2018. I forgot about the pistachios! Sorry Cal, I have searched my photos but I didn't take pics, likely too hungry.
Funny, around here you certainly can smell them and the farms. Do you know how pigs cool down in the summer?
I know what a "pig farm" smells like, but when they aren't crammed up together they don't smell bad.
Were you like in a lighthouse in Nova Scotia?
Look at it this way, you could turn up your stereo as loud as you wanted...
Well Ed, I think pig farms are universally disgusting places and we too have a number of them locally. Have you noted the size of the ventilator fans used to make the inside less odoriferous?
When my honey complains that my feet stink, I just take her for a drive by one of them. Problem solved.
Last edited:
A wonderful addition to a stuffing. I might not have them in there at the same time as sausage meat but both are a great addition.