A curing chamber is the foremost requirement if one wants to dry age the meat or make the Italian and Spanish charcuterie. Get access to a curing chamber or build the dry aging chamber by many means.
It is best to use an upright, frost-free freezer which has more advantages than other fridges or freezer options. They are better insulated when compared to other options. So there are fewer compression cycles. The temperature range is maintained and the compressor experiences less strain.
The frost free freezer uses very cold air flow instead of a cold plate so that the chamber space cools down. Using the temperature warning system helps to understand the temperature inside the chamber. When there is an audible alarm to determine the too warm or too cold chamber, a lot of time and money are saved. And you remain worry free.
A unit to measure the temperature range, the temperature and humidity controller, will use a sensor inside the chamber to turn on and off the power to the freezer. For drying the meat you should ideally keep the temperature between 37.4F – 41F (3-5C) as this will ensure good and gradual aging progress with very slow bacterial growth.
If you are curing the meats and salamis then keep the temperature at 46.5F (8C). Some people prefer to keep the temperature at 50F (10C). But when the drying is slower it ensures that more flavor is developed thus more smooth flavored the aged meat is.