I would like to begin dry curing meats in our restaurant. I am in SW Florida and my only option to cure is in a walk in. It runs about 42 degrees on a consistent basis. Any ideas on how to segregate an area of the walk in and maintain a 60-70 percent humidity level? Space is not an issue, reconfiguring the space is an issue but I have several areas that allow me 3-4 feet in vertical space and horizontal space is unlimited. Has anyone had experience with this issue? Thanks in advance.