ok guys, you did it to me. Im building a curing cabinet out of an upright freezer. i have a dual temp controller and have it hooked to a hot plate in the bottom of cabinet. it's 16 below zero in illinios this morning and have no prob keeping 52 degrees. the other side plugged into freezer, and am able to control from 55degrees to -10 degrees. I also installed the humiditstat and ultrasonic humidifier. I seem to be able to hold 80 rh pretty easy. Now i have installed a 5 inch computer fan near the top side of cabinet and am in the process of cutting a fresh air hole near the bottom. I think im going to go with the louver dryer vent idea to cover the holes. But Heres my questions. Knowing a little about curing, i know that having the right temp and rh is very important to promote the correct water transfer for the meat. but if i introduce air transfer into the cabinet is that going to promote a skin on the product, which in turn will inhibit the water transfer just as bad as not having the correct rh? and if not how would i control the fan if i dont want it to run all the time. and if i dont run all the time, how often and for how long should i run it?