1 hour ago, kayb said:Will the cooler temp adversely affect the drying process? Will it take more time, or less, to cure? (Doesn't matter, but would be good to know.) Are there any big reasons this method would NOT work?
After initial fermentation (when applicable)— I 'cure' at relatively low temperatures...40° to 45° and ~80% relative humidity.
I learned the technique from "The British Butcher" Robert Goodrick.
Robert is a respected professional and a great guy!
Pros: Longer curing leads to better flavors and there's MUCH less chance of case hardening—which is an extremely important and welcome benefit! No issues with humidity control.
Cons: It takes longer!
I STONGLY recommend a mini chest freezer over a mini fridge—you'll avoid a lot of headaches.
My mini freezers are GE, I don't have any experience with other brands.
Among other issues, the main issue with mini fridges is the tiny freezer inside where water can condense and drip.
I use the temperature and humidity control system from Perfect Cheese.
https://www.perfect-cheese.com/total-conditioning-package
It permits both humidifying AND dehumidifying via one pound of food safe silica gel.
I've never had to humidify in a mini chest freezer when curing at low temperatures—only dehumidify.
I've never had a failed batch.
