It's saucisson sec (curing) season

Please see end of post for updates

Inside the enclosure is my remote humidity sensor.
 It's saucisson sec season, but the humidity is still a tad low, around 55% in my basement.  I want to get started on curing since I have my larger casings and all (beef middles, about 62 mm), so I decided to put together this enclosure to maintain a higher humidity; a kind of microenvironment within my basement.  So far, it seems to be working.  I don't know how often I'll have to refill the humidifier, but it seems to be giving a high enough humidity.  After monitoring a few days, I'll be getting a batch together.

24 hours later, after all equilibrated:
Outside the enclosure - 58% RH, Inside - 65% RH, not as good as I'd hoped.

Replaced humidifier with stockpot of 2 gal water at approximately 100°F. I'll wait another 24 hours for equilibration and see how the readings go. I also put a Kill A Watt meter on it to see how much it would cost per day to run a hotplate, they pull a lot of juice.