Curing Chamber Question I've been making sausage for a while now and want to get into salami and other whole muscle curing.  I've done a ton of research and built a curing chamber with all the specialized temperature and humidity sensing equipment.  I'm running into an issue of significantly higher humidity than I'd like, and it's actually collecting on the ceiling of the minifridge.  Do i need a different humidifier?  Should I add a vent with a fan?