Managed to catch up with a buck a week or so ago and had the opportunity to try out the new chiller.
It has been working perfectly for 10 days now and I decided that it was time to butcher the buck. The exposed surfaces of meat had dried to an almost leathery feel. I have had drying in my previous chiller but not to this level. Anyone got any ideas how to reduce this.
I have set the chiller at 3 degrees and it cuts in about 10 to 15 minutes per hour. The internal fans stay on all of the time so maybe this is the problem. The chiller is about 6ftx6ftx6.5ft high.