The curing closet in the basement has been working out great. At this point I have Salami, Saucisson Sec and Guanciale in the closet and I am just about ready to take the small Salami links down at about 3 weeks hang time.
The curing closet has been holding a steady 56-58 degrees Fahrenheit and 67-71% humidity and I have been amazed at just how well my humidifier has held these humidity levels. I think the humidifier was purchased at home depot some years ago and has a simple LCD screen read out with twin tanks. I would imagine that this setup could run my curing closet for a good month and a half on full tanks.
Here is the Guanciale drying, this will be done on our around March 5th. I absolutely cannot wait to make some pasta dishes with this!
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