When curing sausage, which is more important temperature or humidity? I am curing sausages, pork salami in hog casing to be precise.  I am having a hard time maintaining both the temperature and the humidity necessary.  I have no trouble controlling temperature 60F/15C. (I have a small wine refrigerator) however the relative humidity in it is getting up to the 85-89% range. (As measured by an admittedly uncalibrated hygrometer but which reads 67% when set in the room containing the refrigerator)

The relative humidity elsewhere is somewhere in the 50-70% range depending on the room and time of day.  However the temperature varies between 67F/19C and 76F/24C.  

The recommended target range is 60F/15C for temperature and 70% for relative humidity.

So far I am not having bad mold problems, just a few tiny flecks of white(acceptable/good) mold. The smallest of the sheep casing test sausages in fact lost it's 30% in weight and seems done.  The hog casing sausages are losing weight, but at a much slower rate than expected (presumably due to higher humidity).

Everywhere I look there is a TON of information on raising the humidity in your curing chamber, not so much on lowering it.  Suggestions for lowering the humidity of the chamber would also be helpful.

Should I put the sausages in another hanging container with lower humidity and higher, uncontrolled/ambient temperatures?  Should I let them continue to poke along at the higher humidity and dry very slowly, and possibly not at all?

EDITED TO ADD:
Silica Gel, at least in the quantity I placed in the cooler had no measurable effect on the humidity. Possibly more silica gel would have done more.
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.