Yeah
underground would be ideal but we have some unique challenges zoning wise that make digging on our farm
land a huge obstacle.
We also live in NE Oregon which is high mountain desert. So in the summer 110+°F is common July-early Sept then -10°F - 35°F in the winter.
We can just hang meat in the winter until we smoke/freeze/can/cure but I'd really prefer the nutrition from stored fresh versus canned/frozen.
Just not so sure how feasible with our temp swings & not being able to dig?
Ideas? Examples? Failures? I wanna hear em!