Our basement is dry and cold, so I built a box out of scrap from a greenhouse for curing meat. Added a 150W panel heater that wasn't warm enough for my wife and a little humidifier made for a cigar humidor.
(There are garden potatoes stored below the box.)
It works really well: sausages, etc. turn out like deli meats in both taste and appearance. L to R: pancetta, peperone, and soppressata.
Soppressata and peperone.