Gotcha. I never thought I'd achieve anything near perfection on the RH and temp, but also didn't think the swings were all bad at first. I'm just concerned as it has been 10 days and one piece is almost at its target of 35%, hence my over reaction. I'm off the ledge now, but if those pieces reach 35-40 % before a month passes I guess I'll just remove the cases, vac seal and wait a while to try them out.. Also, regarding your earlier comment on the difficulty between salami and whole lean muscle, I assumed it would be the total opposite. I wanted to do this first before jumping into salami. I've been reading quite a bit and if I'm going to buy a ph meter I want to be sure I have a chamber that's working before spending that coin.Just remember that hacking a refrigerator or a freezer to use as a drying chamber is imperfect. You have to work with what you got. You have to play with all the parameters to reach a happy middle ground.
As a reference, my Bresaola is now on day 14 of drying. It is 3-3.5" in diameter. It has gone from 2276g. down to 1873g.; a loss of 403g... 17.71%....and it is drying properly. The mold is thick and full coverage. the surface is slightly drier than the center when I squeeze it.