Now with your curing chamber guidelines ready, you should dive into the art of charcuterie making. There are books to read, and forums to follow.
If you have a facebook account I can highly recommend the group The Salt Cured Pig. They have a rule to only allow charcuterie pictures that are accompanied with recipes. The search function works great and you can find a couple of curing chamber setups similar to the one I have described here.
I would suggest looking up the recommended books in the Salt Cured Pig’s inventory and files. Another noteworthy Facebook group is Cured Meats and Sausage Making with a similar group policy. A member of both groups, Rob, created a great post about setting up his curing chamber that influenced me to a great extent when I created my setup.
For a beginner, I recommend the easy reading and inspirational book Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More.
If you are interested but not yet committed enough to setup your own chamber then there are other options available. UMAI and LA-VA.com (Europe) make bags that can be used for charcuterie making in a regular fridge.