Hi All
I am going to start making salami, cacciatore and chorizo and have a curing fridge setup ready to go with a humidifier inside.I am also about to purchase a 'fermenting chamber' (freezer/fridge) but I don't want to fork out another $120 for the temp & humidity controller and another $48 for the humidifier as I already have a temperature controller for my beer freezer setup that I can use.
In Rhulman's book he makes no mention of humidity during fermentation however other recipes I have researched all indicate the need to have high humidity (85-90%) during fermentation. Would I be able to get away with a salt pan for the fermentation stage and if so should I be looking at using a freezer to make sure that the humidity levels stay high?