Humidity in a walk-in

[Maineiac]

I recently built a 6’x6’x8’ cooler with a coolbot and a 10k ac unit. The animals I hung this year all hung between 1-1.5 weeks before processing. Everything has been great!

A friend suggested a dehumidifier in the unit. Is there an advantage to that? The way it is now, there is hardly a rind on the meat and the meats stays almost exactly the consistency/texture/firmness that it was when it came off the critter.

Curious about the ups/downs of decreasing humidity. Thank you.

 

[Tmac]

More humidity increases chances of bacteria growth, mold, etc. I try to keep humidity down in a walk in. Have you measured it? My guess is you lack a vapor barrier someplace or have a leak in the a/c. How much condensation does the a/c drip out the back?