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  1. #21
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    Quote Originally Posted by dirtclod Az. View Post
    Take 1 1/2 in PVC cut to size for cooler.Cap one end and fill them 80% full of water add rock salt,cap the other end and freeze.
    Keeps meat cold and high and dry.
    I might have to try thing. The nice thing about ding it this way is that you could place the tubes between the pieces of meat to cool them off faster.

    A couple of questions for you. Do you have any problems with the PVC cracking over time when freezing it? Have you tried scheduled 80 black PVC instead of regular scheduled 40 which is the white pipe.
    If you don't care where you are, you are not lost....

  2. #22
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    Haven't tried sch.80 I saw the idea in a magazine.Haven't had long term use yet.All I had in the garage was sch.40.I imagine over time the pvc is going to deteriorate.Then you would have brined meat.Lol!(Ruined Meat)

  3. #23
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    For a case like that you could always build a screen that would sit on top of the tubes and leave the drain plug open. That and a plastic liner between the tubes and meat and you should be set.
    If you don't care where you are, you are not lost....

 

 
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