Help with reducing chiller humidity

HallyButt

Well-Known Member
I have a second hand Bosch large larder fridge which has a fan fitted, it’s big enough to fit a decent fallow (head and lower legs off) so a good size.

The chiller runs at decent humidity ‘under power’ around 70% when it’s cycling under power but when it isn’t under power the humidity climbs to around 95%, overall on the current setting it averages 3 degrees and low 80% humidity so it’s OK, but could be better…

Any thoughts? Is a moisture trap helpful?

Or, is my new temp/hygro just giving too much info and it’s nothing to worry about ?
 
I have a second hand Bosch large larder fridge which has a fan fitted, it’s big enough to fit a decent fallow (head and lower legs off) so a good size.

The chiller runs at decent humidity ‘under power’ around 70% when it’s cycling under power but when it isn’t under power the humidity climbs to around 95%, overall on the current setting it averages 3 degrees and low 80% humidity so it’s OK, but could be better…

Any thoughts? Is a moisture trap helpful?

Or, is my new temp/hygro just giving too much info and it’s nothing to worry about ?
Mine's similar. Ideally I'd like it around 70 - 75% humidity, but it's more like in the high 90s.
It didn't worry me before I had a humidity metre.
So I've decided to stop worrying about it again, and just accept the fact that I live in a damp place.
Provided I don't hang carcasses for more than about a week it's fine.
 
@VSS speaks sense! I'd like mine to be a touch drier than it is too but I've spent a lot of time (and money) chasing theory which no one has been able to put into practice.
 
Turn down to 2deg, the colder it is the more condensation will come out at it cycles. Effect varies no doubt per chiller type and how good your thermo control is.

I like to hang as cold as i can without it freezing, at least a week to 10 days for red deer. Gets lovely tender relaxed meat and a great carcass to butcher and present - without becoming gamey, which is how the punters like it.
 
Yep looks like it, I don't bother measuring any more. The key question is whether the humidity is coming down over the period you are hanging. High is ok to begin with and ok if it cycles a bit as long as you are reducing over time. You want meat moisture content to come down but not dramatically unless you're after jerkey
 
Had a business producing dry cured bacon. At times of external high humidity I used to place lumps of the pink himalayan salt in a tray in the bottom of the chiller. Worked fantastic to draw the water. Readily available now at animal feed places, normally sold in dumpy bags but ask and you may be lucky. Or ask the farmer where you stalk?
 
All types of Salt supplied. Animal lick. Dish washer salt. Granulated Himalayan salt. Road salt.
 

Attachments

  • Screenshot_2024-02-23-13-46-14-555_com.google.android.googlequicksearchbox.webp
    Screenshot_2024-02-23-13-46-14-555_com.google.android.googlequicksearchbox.webp
    84.1 KB · Views: 14
I would be very wary of using salt in your chiller. It will corrode everything, given half a chance.
I have a walk-in fridge unit here that was previously used for hanging sides of traditionally cured bacon to drain off after they came out of the salt. It's pretty well fcuked.
 
I would be very wary of using salt in your chiller. It will corrode everything, given half a chance.
I have a walk-in fridge unit here that was previously used for hanging sides of traditionally cured bacon to drain off after they came out of the salt. It's pretty well fcuked.
Should be ok if well contained in a plastic tray and not chucked around no...?
 
What about those dehumidifier pots you get from B+M . Home bargains etc. I put them in my caravan. Camper and pickup they work great. I will try one in my chiller when runing
 
Would the Napier type sachets work I put them in my gun cabinet

Here is the item
 

Attachments

  • IMG_20240223_211127.webp
    IMG_20240223_211127.webp
    158.2 KB · Views: 8
  • IMG_20240223_211207.webp
    IMG_20240223_211207.webp
    85 KB · Views: 8
Back
Top