I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. (I have a small wine refrigerator) however the relative humidity in it is getting up to the 85-89% range. (As measured by an admittedly uncalibrated hygrometer but which reads 67% when set in the room containing the refrigerator)
The relative humidity elsewhere is somewhere in the 50-70% range depending on the room and time of day. However the temperature varies between 67F/19C and 76F/24C.
The recommended target range is 60F/15C for temperature and 70% for relative humidity.
So far I am not having bad mold problems, just a few tiny flecks of white(acceptable/good) mold. The smallest of the sheep casing test sausages in fact lost it's 30% in weight and seems done. The hog casing sausages are losing weight, but at a much slower rate than expected (presumably due to higher humidity).
Everywhere I look there is a TON of information on raising the humidity in your curing chamber, not so much on lowering it. Suggestions for lowering the humidity of the chamber would also be helpful.
Should I put the sausages in another hanging container with lower humidity and higher, uncontrolled/ambient temperatures? Should I let them continue to poke along at the higher humidity and dry very slowly, and possibly not at all?
EDITED TO ADD: Silica Gel, at least in the quantity I placed in the cooler had no measurable effect on the humidity. Possibly more silica gel would have done more.