Rob,
there are a few bits of info in the following thread
http://forum.sausagemaking.org/viewtopic.php?t=443If you're stuck for a recipe, I've just started eating the chorizo described in this thread and it's really good - well worth a try.
Ox runners are excellant for chorizo - you can buy them from Franco - see the main sausage making web site.
The Ideal temperature according to Len Poli (sausage guru) is 12 - 18 degrees C with a relative humidity of 70%-80%. There's even a link in the above thread (courtesy of Aris) to a site where you can buy a cheap digital hygrometer to measure the environmental conditions.
You can find further info on the Len Poli site by following this link:
http://home.pacbell.net/lpoli/index.htmIf you need anymore info, please feel free to ask, there's plenty of users on the site with a really great knowledge base.
Good luck & let us know how you get on
Cheers