old refrigerator for sausage curing?

[Cheffie]

Hi guys- first off- long time away from here! The recession hit us pretty hard, husband's company went under, now he is back in school and I don't dare leave my job.

Soooo, after a year of intense gardening/planning, I am ready to make sausages and other goodies this fall. I have a professional reach in refrigerator that needs a new compressor, but I don't really need it for refrigeration. Would this unit have enough air circulation in it for curing sausage?

Good to see familiar names still here!
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"It's unfortunate that you have to take into account 'the idiot factor" on just about everything these days, but you do!" - BBQ Man

[joelocalguy]

Yes, You need an in and and out. I did mine with a 3 inch opening. I attached a Smoke generator to the outside which has a fan. For the out I have a 5 inch hole(only because I had bought a 5 inch stainless damper.) I also made a styrofoam 5 inch disk that I can plug up the out hole. Buy the triangle aluminum rods and you're set. Also need an electric hot plate to heat the smoker if cooking sausage. Can cold smoke cheese,
Then you need a couple of plug in thermometers. One to put in a sausage to tell when it's done and another for the air temp inside the smoker. You'll be able to about 50 pounds at a time. Don't forget to use a flavor binder in your sausage. It works wonders.
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I drink SHINER BOCK while I BBQ, Use apple and oak Wood.