My curing project just took nice leap forwards as I converted 5 m2 room from our cellar to a curing chamber.
More about subject in my blog, 99% in finnish but I'm trying to add at least a short synopsis in english in curing & sausage -articles:
http://vastahanka.fi/kellarin-katkoissa-aka-kestomakkarat-osa-2/
"My plans to convert old fridge to a curing chamber changed when I decided to use smaller, about 5 square meter room from our old cellar. Larger space mean a lot easier controlling of humidity & temperature. Needed only good cleaning and chalking the walls, some extra ventilation and a couple of cheap electronic devices. Thermostat & hygrostat along with oil-filled radiator and we’re ready to go. Some pancetta, bresaola and also a small piece of horse sirloin are already curing."
Definitely more to come, we'll probably buy a half pig during feb or march. Any suggestions for cuts? Guanciale, bacon and more pancetta for sure but what else?