I am doing a combination of things in order to keep the room at a safe temp.
1. Under each ham tray is another tray with a layer of ice between them.
2. Another 50 pounds of ice is in a cooler directly under the work table.
3. I have cut a hole in the insulation that is in front of a drafty basement window. A steady stream of cold air gets in the room and stay there.
4. The wine fridge I put in the wall is on full blast with the door open.
I've been able to keep it from 34-38 on average and never over 40 dgs which happen in your fridge all the time.
After this initial salting is over I will be bringing the room up to 50-60 dgF which will be easy
