Curing Chamber

[Raoul Duke]

I'd love to start curing some meats but want some advice/direction on how to best use the curing environment I have, to wit:

A subterranean wine cellar that cools to 55 degrees f in the winter and takes a slow rise to 70 f in the summer. Humidity stays at between 70-80%. I plan on adding a split AC system to maintain a desired temp and work with the humidity by adding (probably) moisture.

What meats can I expect to cure there?

What effect, if any, will there be on the stored wine?

Plus any others issues I may have spaced on. Let's blame it on the sixties.

Your wisdom and guidance is appreciated.

[heidih]

Here is a hefty and hopefully helpful topic on curing chambers.