Hello everyone, I am new to the forum and new to curing.
I have set up a curing chamber in a 8x10 walk in cooler I had the temp set at 60F. The humidity seems very high tho. It reads anywhere from low70s (when the unit is running to high 90s when just the fan is running with the average being in the upper 80s. Will I be able to cure sausages in these conditions? Should I try the rock salt method to slowly lower the humidity as time goes? I currently have a batch of chorizo hanging that I made following ruhlmans recipe using bacto fern 52 and insta cure 2. I kicked the temp up to 75 to incubate the fermentation. The humidity is currently sitting at 94%. Any input would be appreciated