Hi all, I have been making sausage/jerky and other charcuterie for a while now but recently wanted to take the jump into curing some delicious salami, duck breasts and the crown jewel; pork leg cured for a year. I'm sort of a geek so wanted to track everything and get as much data as possible from my curing chamber. I built an Arduino controlled system that tracks and modifies the temp and humidity levels. Down the road I'm going to include weight sensors to auto track the weight of the hanging items to track their weight loss over time. My question here is: After getting all of my hardware set up and starting to track the numbers, my humidity level is fluctuating quite a bit. Is that a problem? here is a link to my data: the first sheet is live recordings from the chamber and the second is the average and some charts. Readings are taken every 5 minutes and if a reading causes the fridge or humidifier to click on then it runs until the reading is within acceptable limits. Right now the Temp is set at 55 degrees F and the humidity is set at 70%. let me know what you think. and if you are interested in more about the system I'll be doing a write up for that as soon as I have more time.