deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
My meat locker is a used commercial freezer which I retrofitted with some controller for humidity and temperature. As you can see I have computer fans for circulation when I decide to use it as a dry aging locker. Currently the fans are not active because when you age charcuterie you want minimal airflow to prevent the dreaded hard ring of death. I do have a 6L humidifier and a dehumidifier in the locker to keep perfect 50-55F and 80% RH