I want to make Bresaola next. Any of you who've had my chipped beef dip in a bread bowl (pumpernickel, always pumpernickel) will know it by that name (and how good it is). But unlike bacon (or this week's project, Canadian Bacon), it's air dried at 60F for 3 weeks after being cured in the refrigerator instead of hot smoked. Now - I have a recently broken wine refrigerator that if fixed, I can set to 60 and keep a bit of water in there for humidity.

My question to all of you is - who can help me fix the fridge? or has something similar I can use for about a month? specifically, anything I can put at 60F/15C with 60 to 70% humidity?

Thanks very much in advance!