When curing sausage, which is more important temperature or humidity?
You ned to get your hands on a computer fan (they are designed to run 24hrs a day).  I simply mounted one of these inside wall of my curing chamber (down low - as wet air drops), cut a hole in the wall of the fridge with a hole saw - which allows the fan to exhaust the moist air from within the curing chamber.  I also cut a similar sized hole at the top of the curing chamber on the opposite side which allows dry air to enter the chamber as the wet air is exhausted.  I have it rigged up to a cheap humidity controller I purchased off ebay, so when the controller detects high humidity (whatever you set it at), it exhausts the humid air.