I've read up on a few of the fridge conversions people do to get a curing chamber, but don't have the house space and spare electric socket to try it myself at this point. But I've got an alcove area between rooms where the winter temperature (early December to early March) is very regular, about 12 degrees Celsius and 50 percent humidity. (I also have some Curing Salt No. 2 which I have never used.)
Are there any sausages or cured cuts that can be made and hung in this environment? I think the Saucisson Sec recipe in Charcuterie is close, though it suggests 60 to 70 percent humidity. I'd like to hear any other interesting suggestions, the easier the better.
The only thing I've cured and hung so far is duck breast, which I liked very much, but would also like to try some new ideas. Pancetta seems like an obvious start, but an actual sausage would be nice if it can be done safely.