dry curing chamber

Hello all, New to the forum and curing meats! I've been dry curing my first country ham since the start of June. I used a standard recipe I found from a few sources (scaled down for the size of my ham): 3.2 lbs of kosher salt, 0.8 lbs of brown sugar, 0.16 lbs of black pepper, 0.16 lbs red...

Well I started this project on June 6th. And today it finally lost 25% of it's weight, which is the recommended weight loss. Actually anywhere between 15% to 25% depending how fatty the belly is. I went with the longer time even though my belly was pretty fat. Sorry guys, but I didn't take any...

Well after doing several projects with the UMAi bags & casings. I decided to take it to the next level. So I bought a small beverage cooler, a humidifier, a computer fan, and a temp/humidity controller. I also had an independent temp & humidity gauge that I put in the chamber, sort of a backup...