Any of you guys ever convert a chest freezer to a chest refrigerator by using an external thermostat?

I am thinking about doing this in my garage and using it to age deer meat next year by quartering the carcass.

I guess there are probably monitors that you can buy to record the temps over time to ensure that it deos not get too warm for an undetected period of time.


Thanks

My butcher just uses a timer on one of his freezers.

Good post. Finding a solution would be more convenient than taking it to the butcher's controlled temperature locker.

iSnipe

I just use an old refrigerator.
Skin, remove quarters, bone the carcess and in for 2 or 3 days to let
rigor pass. Can get 3 in if needed (very seldom).

Just lay a towel on the racks and turn the meat every day for 4 or 5 days. The meat has to be able to breathe.

breathe! How?