I've found some plans on the web for building a walk-in cooler. They used their's for beer, but I want to use mine to hang meat in before processing. For the cooling unit, they had a window type air conditioner. It got to about 40 without the coils freezing up. Anything lower and the a/c ran constantly. I'm just wondering how cold I need to have it so that I can safely store meat without it going bad?