Wine Chiller/Cellar

Or a fancy name for curing meat (primarily pork to be more exact).

Recently a friend and I became interested in making our own sausages.  This naturally caused the engineer in me to see just how far I can beat a theme into the ground.  My first go was using a KitchenAid meat grinder/sausage stuffer attachment and making up a batch of chorizo.  That was good and all, but what I really want is some delicious dried sausages and bacon (and really, who can say they don’t?).  Now here is where the engineering part enters the picture.  I live in a rented house and I am pretty sure the Landlord (and my housemates) would not appreciate me commandeering a section of the house and hanging meat for possibly months on end.  So my idea is to try to pick up a cheap-ish wine chiller/cellar and bastardize it to suit my purposes.  This is similar to some other projects I have done in the past, such as the automatic beertender (no, I meant to spell it that way), which I will get around to adding on here at some point.  My only concern is that the thermoelectric cooling that the wine cellars use won’t be able to regulate temperature well enough so that I end up with a rancid rotting mess rather than a delicious prosciutto.  Stay tuned for updates after I win my ebay auction.