I have finally decided to make the leap into fermented dry-cured sausages. I have been wanting to do this for a while but the timing finally worked out just right.I am planning on using a Whirlpool fridge that doesn't quite hold perfect temp in the summer and winter. It looks like this: I will remove the separator between the freezer and fridge so I have more room to hang suasage and ham. Temperature control will be controlled by this freezer temp controller. For humidity controls I bought this which has separate outlets for a humidifier and dehumidifier. I ordered a fogger that will be plugged into the humidifier outlet and have an AC AV cabinet low RPM fan that will be mounted to the side of the fridge for the dehumidifier. The fogger I bought has a float. I plan on putting it in a large tub of water so I don't have to refill it all that often. And to keep track of my temp and humidity I bought this remote probe weather station. Parts should start arriving late this week. I need to add a 20a circuit to my panel and wire up the corner of my garage for all of this. Should be fun.