by deb » Mon Feb 21, 2005 12:58 pm
Not a lot of help at the moment but on here somewhere there is a link to an article about dried sausage in which a description is given of a fridge/freezer being used for the curing and this, I seem to remember, included the use of a humidifier. When I have a bit more time I'll try and find the link.
Sorry not to be of more help but if you're having a look around the site you may come across the relevent thread.
Skinny Cooks Can't Be Trusted