I am trying to get a charcuterie program going at our restaurant and we're having a bit of trouble setting up a suitable drying chamber. I'm hoping the experience of some of the contributers here might shed some light on a road block we're hitting. We have an old upright two-door freezer modified to run at higher temperatures. It holds temperature just fine, but after the cooler unit runs, the humidiy inside the unit spikes to near 100%. It takes a half hour or so for it to settle back down to a workable range that can be managed with a humidifier to hold at the desired point. Then, maybe ten minutes later, the cooler comes on again, and we have the same problem. I am assuming that with the humidity running far too high for most of the day, our salami/pancetta/etc. will not properly dry, and we'll run into problems with microbial infection and rot. My guess would be that this is this a common issue with cooling units in which the condenser is located inside the box. Would this be an accurate assumption, or is there something we can have done to it to stop these humidity spikes? With the layout of our restaurant, we don't have a closet or room that we can dedicate solely to this effort, so we really need to figure out how to set up something self-contained like a refrigerator. Would we be better off just purchasing a few used home refrigerators and using a temp./humidity controller plugged in between the fridge/humidifier and the outlet to maintain the right conditions? I really appreciate any advice you folks can offer. It looks like you're doing some great quality charcuterie and I'd love to join the club.