Just thought someone would be able to offer advice. I am making salami. I have a freezer set up that controls temp & humidity somewhat. The freezer controls temp very well, but humidity is another issue. It is easy to add moisture, but removal is difficult while holding temp. The first day 24hrs, I set 85F and 90rh, no problem. For the next 3 wks the recipe calls for 57F and 75rh. The freezer maintains 57F exactly, but the moisture hovers around 90rh, unable to remove moisture unless I open the door several times a day, then the rh drops to about 78rh for an hour or so. Any suggestions?