Larder in Log Cabin
- Thread starter PeterWilson
- Start date
These are the ones I used, advertised as ceiling panels as they are 250mm wide. but they work just as well on the wall.
White Gloss PVC Ceiling Cladding | The Panel Company
norfolk shooter
Well-Known Member
Whats wrong with doing it in the kitchen?? Thats where I do all my butchery. Granted I skin in the garage but the butchery is done in the house
Exactly this
This was a tip I picked up on early into my foray on the SD. Cheap Chinese 240v winch off eBay bolted to the garage ceiling made skinning so much kinder on the back. Over time and, with having to incorporate fallow into the mix, I added a second winch on a rail system that means I can lift the carcass up out of the tray by winch, slide it to the chiller and store it without doing any lifting. Simply reverse to get it to the skinning position and, having 2 winches means I can transfer a heavy fallow from one of Tim’s pelvic hangar (used to get a fallow into a small chiller) to a conventional gambrel to start the skinning normally and then go back to the pelvic hanger to maximise the available headroom to finish skinning. Work smarter, not harder 
Exactly this - acceptable to my EHO team for the volume of carcasses I process a year (average 50, some years more). Store, skin in the garage, breakdown suspended and process in the kitchen.
TringSaint
Well-Known Member
I skin and do primary breakdown in the stable /larder with the deer hanging, but the fine butchery in the kitchen.
It’s like a “ Stealth “ larder from the outside
Long narrow window was in case I ever redeployed the shed for bike and tool storage. Makes it pretty impossible to get in via the windowIt’s like a “ Stealth “ larder from the outside
paul dillon
Well-Known Member
This is my chiller in a log cabin excuse the wine hampers for farmers
Great setup, how to you transfer from the telescopic larder rail to the fixed hanging bar that's in the chiller?Exactly this
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I use a coupler joint attached to the "outer" rail that slips over the end of the inner rail to "extend" the hanging rail. The trolley moves inside the extended rail outside the chiller into the extension rail, lower the beast down so that the second hook on Tim's pelvic hanger engages with the loop on the bottom of the trolley, disconnect it from the hoist and then push it into the chiller hanging off the trolley that's running inside the extended rail. Once the beast is inside the chiller, the outer rail simply pulls off, I put a linchpin across the end of the rail in the chiller (to stop the trolley possibly coming out/forcing the doors open), and close the door. The outer section of rail hanging from the chain at the outer end finishes half way into the coupler you see inside the chiller. Hope that all makes sense?
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Ah grand, I see. Thanks for the response (and inspiration!)
DevonRifle
Well-Known Member
Very interesting. I have a chiller and skin in the garage and butcher in the kitchen but was told that an EHO would not sign the garage off as skinning in the garage would not be acceptable. Mine is a very large detached garage but it does have machinery, oils, etc at the far side. I only shoot 15 roe a year which is fine at the moment as they’re all consumed by me and family, but this could increase if I had an outlet. I have my DSC1 (from when it included large game handling) and basic food hygiene qualified as we’re foster carers, but I was told that I’d need to build a separate skinning/storage area to be signed off.
Sadly, it depends very much upon the EHO, time and place. Mine’s fully onside practically but robustly implies that what I do is tolerable for the scale of my operation. We have had discussions about scale, state of the market and levels of risk - I consider myself fortunate to have such a pragmatic EHO. I recently briefed the full EHO Team of 9 - went down well and I came away grateful for the opportunity to provide my side of the operation and the challenges.
ColinBr
Well-Known Member
Have you mounted that to you fridge there?Exactly this
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Venison Hunter
New Member
I got one from lidl middle aisle
125kg single fall
250kg double fall
It comes with the small pulley in box
Was around £55 if I remember ...
Similar / identical looking ones on Ebay but different colour circa £90 to £100 plus
I have mounted outside larder on bracket up about 12-13ft high so can hoist carcasses up so your not on your knees dealing with front end
It's covered on bracket by an "upside down" box so it's covered / out elements and then a wooden box on outside wall with a door and hook latch so can coil up control panel and powered cable/ plug and keep out elements .... I just uncoil and run in thru larder door to a plug.... i also keep an large Tesco sandwich bag round control handsetcto keep it free of bloody handprints etc
Paul
125kg single fall
250kg double fall
It comes with the small pulley in box
Was around £55 if I remember ...
Similar / identical looking ones on Ebay but different colour circa £90 to £100 plus
I have mounted outside larder on bracket up about 12-13ft high so can hoist carcasses up so your not on your knees dealing with front end
It's covered on bracket by an "upside down" box so it's covered / out elements and then a wooden box on outside wall with a door and hook latch so can coil up control panel and powered cable/ plug and keep out elements .... I just uncoil and run in thru larder door to a plug.... i also keep an large Tesco sandwich bag round control handsetcto keep it free of bloody handprints etc
Paul
jthyttin
Well-Known Member
If you're tight on headspace, look closely on different model hoists since based on design and size they "waste" lot of vertical space. I.e. automatic stop, grommet to activate it and the hook itself will not rise all the way up.
Also using pulley to double the lift capacity, will end up wasting even more vertical space.
Also using pulley to double the lift capacity, will end up wasting even more vertical space.
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