I have 1 question, seems to me that by using the fan for your air exchange
you are losing your desired Humidity and Temperature making your compressor
and humidifier work overtime. I have been making sausage and pepperoni (both
fresh and dry cured) for 18 years and it seems to come out perfectly all the
time. Once the product has gone thru the initial temp./humidity phase of about
48 hours (depending on the product) there is absolutely no need for air exchange.
During that initial 48 hours, I just put a piece of 1/4 " dowel between the door and
the box and my humidifier and compressor hardly ever run.
My set points are 70 deg. F and 70% R.H.
From there I go to the final stage of just cooling for approx. 30 days.
Just my thoughts.