Greetings all, New to dry cure. I have a wine fridge equipped with a small fan, mini humidifier and two small containers of salt. There is no defrost cycle in my fridge. I have my first project, braceola, hanging. This is the beginning of week 2. There is some white powdery mold starting to grow. Temp is set at 60F. It’s having about 3 degrees of variance. The humidity is averaging around 85%- 90%. I am looking for humidity from 60-70%. I am opening the fridge two - three times per day. In my test run I needed the humidifier. I severely underestimated the amount of moisture that would purge from the meat. I am looking for suggestions to control the humidity. I have ordered a gel based dehumidifier from amazon (one you plug in to dry) and will try that. Also, anyone else using a wine fridge?