Hello all, new here. This thread was perfect timing as this is what I came searching for. I have my first batch of salami curing. My chamber hovers between 78% and 82% R.H. and I can't seem to bring it down. I have a computer fan pulling in fresh air and just added a tray of rock salt (maybe panicking already). I was concerned about the humidity as I was targeting 60% R.H.. My temperature is nice and stable at +/-2 degrees.
My first concern was mold, the second was "the unknown", being my first time. It looks like many people cure at these levels as it is. It looks like my nice new humidifer is going to get very little work. I haven't weighed any yet, as they have only been in the cure stage for 3 days now. But now I feel much better now knowing that I am not alone, and may not have an issue.....great site!